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Roasted Butternut Squash

Here’s an easy but delicious recipe for roasting your butternut squash! It’s a very simple thing that when done correctly yields excellent results. I made mine Hasselback after roasting, just to show off the presentation. I finished with a little brown butter honey and lemon juice. Keeping it simple with this recipe but feel free to make it however you like! In my opinion, this is the best way to roast a butternut squash or any squash that doesn’t have edible skin.

Roasted Butternut Squash

To get started, turn your oven to 350. Then we will peel the butternut with a y peeler and remove the very tip with the stem and cut in half. Now in a roasting pan we will coat the squash with a thin layer of oil and season with salt and pepper. Now let's seal the roasting pan with foil so the squash can steam out a bit.

When your oven is preheated, slide the squash in and set a timer for 30 min. It should take around 45 min total time to cook but I like to check it around the 30 min mark to know for sure. When it’s done, it should have a very creamy interior. If you like a little color: after 30 minutes of roasting, turn the heat to 425 and leave the pan uncovered for the last 30 min.

That’s it, almost effortless. Squash can be tasty in so many variations, but brown butter and thyme is personal favorite of mine!


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