Oven-Roasted Butternut Squash
This Oven-Roasted Butternut Squash is an easy and healthy dish made with only 4 basic ingredients! You can serve it as a side, add toppings, or use it on pasta or salad.
Servings 4 -6
- 1 medium to large butternut squash
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- About ¼ cup water
Preheat the oven to 400F.
Carefully cut the butternut squash in half. Scoop out the seeds and discard, then cut it again to have 4 long wedges or quarters.
Place the quarters, cut side up, into a baking dish or a rimmed sheet pan. Drizzle with olive oil and generously sprinkle with salt and pepper.
Using your clean hands, give it a quick rub all over it. Pour a bit of water to 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.
- Butternut squash: Choose squash that feels heavy for its size and isn’t bruised or punctured.
- Don’t add too much water: Adding too much water during baking prevents the top from getting golden brown.
- Broil: The secret to getting a golden, slightly caramelized top is broiling it at the very end. This is one of the best parts of the squash!
- Storage: Store in a sealed container in the fridge for 3-4 days.
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