Oven-Roasted Butternut Squash
How to prepare and cook butternut squash from start to finish
Servings: 4 people
Equipment
- Vegetable Peeler
- Large Knife
- Spoon
- Sheet pan
Ingredients
- 1 whole Butternut Squash could use bagged, if preferred
- 1 tbsp olive oil
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 1 tsp paprika or to taste
Instructions
- Preheat oven to 400 °F and line sheet pan with parchment paper
- Start by cutting off the top and bottom of the squash
- Then slice the squash in half the long way. The easiest way I have found to do this is to stand it upright and slice down placing pressure on both sides of your knife. I also recommend using a large butcher's knife.
- Once you have your halves, use a kitchen spoon to scoop out all of the seeds. (you can roast these with salt just like pumpkin seeds if you want to)
- Grab one half and use the hallowed part of the squash to grip while you peel the skin off using a vegetable peeler. (I recommend the Y peelers that are relatively cheap off of Amazon)
- Once your squash is naked and gutted, the rest is up to you. You can cut it into slices or cubes or whatever your heart desires. I like to eat butternut squash in bowls with chicken, Brussels sprouts, and rice so I cut mine into cubes. (keep in mind, the bigger your sections, the longer it will take to cook)
- Place all of your squash pieces into a bowl and drizzle with olive oil. Then spread evenly onto a parchment paper lined sheet pan and sprinkle with salt, pepper, and paprika.
- Place pan in the center of the oven and let cook for 30 minutes. After 15 minutes take them out, flip/stir them up so that another side can get crispy, and put them back in for 15 more minutes. After 30 minutes they should be fork-tender rand delicious. (if your pieces were larger cook for longer in 5-minute increments until fork-tender. Enjoy!