How to Make Roasted Butternut Squash
In our house, we love topping our roasted butternut squash with butter, cinnamon, and honey. You could do any of these toppings or just enjoy the flavor of the squash as is.
Equipment
- 1 large knife and cutting surface
- 1 large baking sheet
- aluminum foil or parchment paper optional
Ingredients
- 2 butternut squashes
- drizzle extra virgin olive oil
- pinch sea salt
- pinch freshly cracked black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper.
- Cut off the tops and bottoms of the butternut squashes. Slice them in half vertically.
- Use a spoon to scoop out the membranes and seeds. Place the squash halves face up on the baking sheet.
- Drizzle each squash half with a little olive oil (you can use a pastry brush or your fingers to spread to oil evenly on the face of the squash)
- Sprinkle each half with a little sea salt and freshly-cracked black pepper.
- Roast in the oven for 45-60 minutes, or until the squash is tender.
- To serve, scoop out the squash from the skin. Top with butter, cinnamon, and honey. Enjoy!