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Roasted Butternut Squash

Roasted butternut squash gets tender inside with browned edges after a simple toss with olive oil, salt, and pepper. Roast it on a parchment-lined baking sheet for an easy vegetable side.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the squash with the olive oil, salt, and pepper in a large bowl until evenly coated.
  4. Spread the squash in a single layer on the baking sheet.
  5. Roast for 25 to 35 minutes, turning once halfway through, until tender and browned at the edges.

Notes

Cut the squash into evenly sized cubes for uniform browning. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-sodium option, reduce the kosher salt to taste.