This roasted butternut squash recipe is easy to make and only requires three ingredients in addition to the squash. Olive oil, salt and pepper. That’s it!Butternut squash caramelizes beautifully when roasted because of its natural sugars. There is no need to add brown sugar or maple syrup to this delicious side dish.
Slice the squash in half lengthwise top to bottom. Remove the seeds and pulp from the bulb of the squash.
Lay each half of the squash cut side down on the cutting board and peel it using long strokes of a sharp vegetable peeler.
Slice the peeled butternut squash into 1-inch cubes and spread in an un-greased roasting pan.
Season with oil, salt and pepper and toss to coat well.
Roast on the middle rack of your oven for 40 to 50 minutes. Butternut squash is done when the edges start to brown and the pieces are very fork tender.
Notes
I used a 3 pound butternut squash for this recipe. Adjust the seasonings up or down if your squash is larger or smaller. I suggest starting with half the salt and pepper before roasting and add the rest to taste when it's done cooking.