Simple roasted butternut squash

    Simple roasted butternut squash

    (702)
    10saves
    15min


    51 people made this

    About this recipe: Butternut squash tastes so good when you simply toss it with olive oil and roast it with garlic and lots of freshly ground black pepper.

    Ingredients
    Serves: 4 

    • 1 butternut squash - peeled, seeded, and cut into cubes
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • salt and ground black pepper to taste

    Method
    Prep:15min  ›  Ready in:15min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated butternut squash on a baking tray.
    3. Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes.
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    Reviews & ratings
    Average global rating:
    (702)

    Reviews in English (697)

    Heather202
    3

    Nice easy side dish, simple but tasty. Great as part of a roast chicken dinner or added to a risotto for an additional texture and taste.  -  25 Jul 2016

    by
    1423

    Easiest way to peel a butternut squash: - Lay on side - Cut into two halves, separating the "large ball" at the bottom from the "tube" at the top. - Cut the bottom from the large ball so you have two parallel flat surfaces. Stand the ball on one flat face. Cut slices of skin off, from top to bottom, following the contour of the ball as you make each cut. - Cut the top from the tube. Stand on one flat end. Cut slices of skin, from top to bottom. - Only after both pieces are peeled - cut each half in half (top to bottom) to expose seeds, which you scrape out and discard.  -  22 Dec 2012  (Review from Allrecipes US | Canada)

    by
    385

    Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe. Winning recipes almost always begin with fresh ingredients and a little seasoning to enhance and complement. This is a winner. Easy to prepare, quick to roast, easy to serve and eat, pretty on the plate, and delicious. I simply added a little fresh chopped parsley to pretty it up.  -  24 Oct 2012  (Review from Allrecipes US | Canada)

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