Ingredients

1 butternut squash, peeled, seeds removed, and cubed

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Pinch red pepper flakes

Preparation

Step 1Preheat oven to 425°. In a large bowl, toss squash with oil, salt, pepper, and red pepper flakes. Step 2Spread out on prepared baking sheet and roast until fork tender, about 40 minutes.

Cutting  butternut squash may seem intimidating (promise it’s not!), but lucky for you, we already have a how-to on how to cut a butternut squash. It’s as simple as peeling it, cutting it in half, scooping out the seeds, then slicing it into the desired shape and size. You can break the squash down into pretty little squares or slice it into thin half moons for a pretty presentation.  After cutting your squash, it’s just three simple steps to golden perfection. 

  1. Get your oven HOT. To get a caramelized crust (and creamy inside), you want your oven to be at 425°. Also, skip the parchment paper. You’ll get a better caramelized edge if you bake the squash directly on a sheet pan (or on foil).
  2. Use extra-virgin olive oil. For a simple roasted butternut squash you don’t need much. Toss it in some olive oil with salt, pepper, and red pepper flakes for a little kick. You can always spice it up however you like it. A little curry powder or dried herbs are great!
  3. Don’t overcrowd your baking sheet.  Spread out your squash on a baking sheet and try not to overcrowd the squash. A crowded pan will keep the squash from roasting and getting the golden crust that we’re going for. (You’ll end up steaming the squash instead!) Depending on the size you cut your squash, it should take anywhere from 40 to 50 minutes to roast. You’ll be able to pierce the squash easily with a fork when it’s done—keep going until you can! How to store your butternut squash A whole, uncut butternut squash will last for weeks at room temperature. It and other winter squashes have a long shelf life and we love them for it! Once cut, the squash can stored in an airtight container for a day or two before roasting. After roasting, the squash can be stored in airtight container in the fridge for a few days. They are great for meal prepping!  Our favorite uses for butternut squash Roasted squash makes a great side as is of course, but it also can be used in place of sweet potatoes in a breakfast hash and it’s unbelievable in this sausage and brown butter pasta! Roasting your squash before turning it into soup will give your butternut squash soup and much stronger and richer tasting flavor too.  Have you tried this method yet? Let us know what you think in the comments below! Editor’s Note: The introduction to this recipe was updated on August 19, 2020 to include more information about the dish.