Description
Oven Roasted Butternut Squash is a simple, healthy, and flavorful side dish made with just 4 ingredients. With caramelized edges and a tender, creamy texture, this recipe is perfect for fall and winter meals. Easy to prepare, versatile, and nutrient-rich, it pairs well with almost any main course.
Ingredients
Scale
- 1 medium to large butternut squash (2–3 pounds)
- 3–4 tablespoons extra-virgin olive oil
- Generous sprinkle of salt
- Generous sprinkle of black pepper
- 1/4 cup water
Instructions
- Preheat oven to 375°F (or 425°F if using a light-colored pan).
- Cut the butternut squash in half lengthwise. Scoop out seeds and fibrous pulp with a sturdy spoon.
- Place squash halves in a dark roasting pan. Drizzle with olive oil and season with salt and pepper.
- Turn squash halves flesh-side down. Pour 1/4 cup water around the squash in the pan.
- Roast uncovered for 40–45 minutes until the flesh is tender and caramelized on the edges.
- Remove from oven, let cool for 5 minutes, then scoop out flesh to serve. Mash lightly if a smoother texture is desired.
Notes
- Use a dark metal roasting pan for optimal caramelization.
- Add water carefully to prevent burning but allow most of it to evaporate.
- Check doneness by piercing the flesh with a knife—it should be tender and golden brown.
- Microwave the squash for 2–3 minutes before cutting if it’s too hard to slice.
- Prep Time: 5 minutes
- Cook Time: 40–45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 177 kcal
- Sugar: 4 g
- Sodium: 8 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg