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Roasted butternut squash halves
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Roasted Butternut Squash Halves

These Roasted Butternut Squash Halves are simple to make in the oven with just a few ingredients. It take about 45-60 minutes (depending on size) to get soft, caramelized butternut squash that's ready to serve.
Prep Time3 minutes
Cook Time1 hour
Total Time1 hour 3 minutes
Course: Side Dish
Cuisine: American
Keyword: Butternut Squash
Servings: 6 Servings
Calories: 74kcal
Author: Laura Lynch

Equipment

Ingredients

  • 2-3 pound butternut squash
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 400° F. Cover a baking sheet with parchment paper or a silicon mat.
  • Cut the butternut squash in half and remove the seeds and stringy insides. Brush some oil on the fleshy parts, and season with salt and pepper.
  • Place the halves face down on the baking sheet. Roast for 45-60 minutes in the oven. The size of the squash will determine how long it takes. Pierce it with a fork to see if it's done and when it's very tender, it's ready.

Notes

  • Look for a butternut squash that feels heavy for its size with a matte, not shiny, skin. Shiny skin indicates that the squash is under ripe.
  • While the squash has its own natural sweetness, a little seasoning goes a long way. Don't be afraid to experiment with herbs and spices to kick up the flavor.
  • Oven temperatures can vary, so start checking for doneness around the 35-minute mark. The edges should be slightly caramelized and the flesh should be tender.

Nutrition

Calories: 74kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 200mg | Potassium: 533mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16073IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 1mg