How to Roast Butternut Squash
Serves 615 mins prep30 mins cook
Want to learn how to roast a butternut squash? This tutorial includes how to roast the squash in halves or in bite-sized pieces. Learn how to peel and cut butternut squash, as well as how to bake it perfectly every time.
0 servings
What you need
tbsp avocado oil, or another high smoke point oil
kosher salt, to taste
fresh ground black pepper, to taste
Instructions
0 Preheat the oven to 450°F. 1 Prep the [wprm-ingredient text="2 lb. butternut squash" uid="0"]. If roasting the squash in halves, leave on the skin and slice the squash in half. If roasting the squash in cubes, peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. For cubed, then dice into bite-sized pieces. 2 To roast the butternut squash in halves, place on a baking sheet with the flesh side-up drizzle both sides with [wprm-ingredient text="4 tablespoons avocado oil" uid="1"] and season generously with [wprm-ingredient text="Kosher salt" uid="2"] and [wprm-ingredient text="Freshly ground black pepper" uid="3"]. 3 To roast chopped butternut squash, place the cubed butternut squash in a large bowl. Drizzle on the [wprm-ingredient text="4 tablespoons avocado oil" uid="1"] and season with [wprm-ingredient text="Kosher salt" uid="2"] and [wprm-ingredient text="Freshly ground black pepper" uid="3"]. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer. 4 Roast the squash in the preheated oven for 30 minutes, flipping the butternut squash at the 15-minute mark so that the other side caramelizes. 5 When done, the squash will be fork tender and slightly browned. 6 Serve immediately, and enjoy!View original recipe
