Description
This savory Roasted Butternut Squash Halves recipe transforms a whole butternut squash into a tender, golden-brown, flavorful dish perfect as a side or ingredient for other recipes. Roasting enhances the natural sweetness and nuttiness of the squash while keeping preparation simple and minimal.
Ingredients
Ingredients
- 1 butternut squash (3 lbs)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). There is no need to line the baking sheet.
- Trim Squash: Place the butternut squash on its side on a cutting board. Using your non-dominant hand, firmly hold it in the middle. Cut about ½ inch off the stem end to trim it.
- Halve the Squash: While holding firmly, cut the squash vertically from top to bottom to split it in half. It may require a back-and-forth sawing motion to loosen the blade. Remove and discard the seeds with a spoon.
- Prepare for Roasting: Place the squash halves cut side up on a baking sheet. Brush the cut sides with olive oil and sprinkle evenly with kosher salt and black pepper.
- Roast Squash: Roast in the oven for 50-55 minutes, or until the squash is golden brown and a knife inserted into the narrow neck pierces easily.
- Cool and Serve: Let the squash cool for 5 minutes before serving or scooping out the flesh to use in other recipes.
Notes
- Cooking time may vary depending on the size of the squash; larger ones may require additional roasting.
- You can check doneness by testing the flesh with a knife; it should slide in and out easily.
- Save the roasted squash flesh to add to soups, salads, or purees for extra flavor and nutrition.
- No need to line the baking sheet, but use a rimmed sheet to catch any drips.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American