Roasted Butternut Squash Halves
This recipe for roasted butternut squash is the easiest and tastiest method! This butternut squash is tender and melts in your mouth. It's the perfect fall and winter side dish for any meal!
Servings: 4 -6 servings
Ingredients
- 1 whole butternut squash
- 1 tablespoons melted butter or coconut or olive oil
- salt and pepper to taste
- brown sugar optional
- ground cinnamon optional
- hazelnuts optional for garnish
- savory herbs such as rosemary and thyme; optional for garnish
Instructions
- Preheat the oven to 400°F.
- Wash the butternut squash thoroughly under running water to remove any dirt. Using a sharp knife on a clean cutting board, carefully cut the butternut squash in half lengthwise. This will create two halves, each with a bulbous end and a narrower neck.
- Use a spoon to scoop out the seeds and stringy fibers from both halves of the butternut squash. You can discard the seeds or save them for roasting later if desired.
- Place the butternut squash halves, cut side up, on a baking sheet, baking pan, or roasting pan. Brush the olive oil or melted butter over each squash half. Spread it around to coat the flesh.
- Sprinkle salt and pepper on the squash, then add either the cinnamon and sugar or the savory herbs on the squash.
- Place the baking sheet or roasting pan with the butternut squash halves in the oven. Roast the squash for about 45-60 minutes or until the flesh is tender and easily pierced with a fork. Cooking times may vary based on the size and thickness of the squash.
- Once the butternut squash is cooked, let the squash cool for a few minutes before handling, as it will be very hot. Garnish with chopped hazelnuts and fresh herbs, if desired. (You can also scoop the soft flesh from the skin using a fork and place it on a serving plate.)
- Serve the roasted butternut squash as a delicious side dish or enjoy it alone.
Notes
- When cutting the squash, use a sharp knife and use caution. To make it easier, you can microwave the whole squash for a few minutes to soften its skin before cutting.
- Whether you're going for sweet or savory, ensure even distribution of seasonings such as butter, olive oil, salt, pepper, and optional ingredients like brown sugar or cinnamon.
- Place the squash cut-side down on the baking sheet to help the squash caramelize evenly. Avoid overcrowding the baking sheet to allow sufficient airflow around the squash halves.
- Check for doneness by inserting a fork or knife into the flesh. It should slide in easily with little resistance when the squash is properly cooked.
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 661mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20019IU | Vitamin C: 39mg | Calcium: 91mg | Iron: 1mg
