Roasted Butternut Squash
Roasted vegetables are so good and they are so easy to make. All you do is toss them with oil, season them and put them in the oven. When they come out, they’re tender, nutty and sooo flavorful.
I think roasted squash is especially good. Which is funny because I never used to like squash….until I had it roasted.
Now I like to roast up a big batch and freeze it to use in other recipes. It’s great because you can then throw it into soups, pastas or risotto. Since it’s roasted it adds so much flavor to any of these dishes.
Today I’ll show you the basics of roasting squash (see recipe card) and next week I’ll share a great pasta recipe using the squash, so stay tuned.
Yield: 8
Roasted Butternut Squash
4.6 Stars (16 Reviews)
Ingredients
- 2 lbs butternut squash, cubed
- olive oil
- salt
- pepper
Instructions
ENJOY!
I love roasted squash. This picture is mouthwatering – wish I had a magic want to cube up the squash I have sitting on the counter!
Please can you explain how to defrost/cook the roast butternut squash? Do I need to reheat it in the oven from frozen? Thanks.
Olivia, if I’m using the roasted squash in a recipe, I’ll just defrost it in the microwave. If you’re reheating it to eat as a side dish, you could reheat it in a 350 degree oven from frozen, just make sure you don’t keep it in the over for two long or it’s likely to get mushy. I hope this helps!
This was yummy! I’ve never made butternut squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.
Hi Mary, I’m glad you enjoyed it! The squash should be somewhat soft when it’s done, but not to the point where it’s mushy.