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roasted butternut squash wedges on a pan.
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5 from 3 votes

Oven-Roasted Butternut Squash Wedges

This oven-roasted butternut squash is cut into large, skin-on wedges and seasoned simply with olive oil, salt, and pepper. It is an easy four-ingredient side dish with very little prep.
Prep Time10 minutes
Cook Time45 minutes
Total Time52 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4 -6
Author: Rena Awada

Equipment

  • Chef's knife
  • cutting board

Ingredients

  • 1 medium to large butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • About ¼ cup water

Instructions

  • Preheat the oven to 400F.
  • Carefully cut the 1 medium to large butternut squash in half. Scoop out the seeds and discard them, then cut it again into four long wedges or quarters.
  • Place the quarters, cut-side up, in a baking dish or rimmed sheet pan. Drizzle with 2 tablespoons olive oil and generously sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
    butternut squash wedges seasoned with salt and pepper before baking.
  • With clean hands, rub it quickly all over. Pour about About ¼ cup water into the bottom of the dish.
  • Transfer to the oven and roast for 35-45 minutes, or until fork-tender.
  • Check from time to time to make sure it doesn't burn as the water evaporates. Add a bit more water if needed, but don't add too much; we want the squash to still be able to caramelize on top.
  • Broil for a couple of minutes to give it a nice golden-brown top. Enjoy!
    Spoon scooping butternut squash that's roasted in a pan.

Notes

  • Choose a firm butternut squash that feels heavy for its size.
  • There is no need to peel the squash when cutting it into wedges.
  • If it is difficult to cut, microwave it for 2 to 3 minutes first.
  • Cut the wedges evenly, so they cook at the same rate.
  • Pour the water into the bottom of the dish, not over the squash.
  • The squash is ready when a fork slides easily into the thickest part.
  • Broil for 1 to 2 minutes at the end for a more golden top.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg