Roasted Butternut Squash

I bought a butternut squash intending to tackle risotto for the first time using a recipe posted by My Family Table, link below. When I purchased the squash, I forgot to buy another one of the ingredients for the recipe, so my first risotto would have to wait. I decided to roast the squash according to the risotto recipe. Knowing how much I enjoy baked sweet potato, I was sure I would like roasted butternut squash. I used only half of this huge squash.

Cut the butternut squash into cubes. This is not easy to do unless you follow directions which I found at Simply Recipes. I have included this link below, also. There is nothing quite as awful as peeling a butternut squash. This “how to” will make it easy. I didn’t have the fancy peeler, so I peeled the pieces after cutting the squash into small pieces. I chopped up and peeled the squash quickly.

Next I put the squash cubes in a plastic freezer bag and dribbled some olive oil into the bag, sealed it, and shook it until the cubes were coated. If you have a better method for coating the cubes with oil, please share it. This method worked well.

Spread the cubes on a baking sheet. Salt and pepper to taste. Sprinkle with a little sugar to help brown/caramelize the squash. Bake at 450 degrees Fahrenheit for 15 to 25 minutes checking for perfectly roasted cubes.

What could be easier than this? The roasted squash, succulent and sweet, was a delicious side dish for our meal.

My Family Table (risotto recipe with cubed butternut squash)

Simply Recipes – How to Cut Up Butternut Squash

My thanks to My Family Table for a simple way of roasting butternut squash. I may yet try risotto for the first time. I also thank Simply Recipes for showing me the safe way to cut up and peel a butternut squash.

About Carol Ann Ritchey

Life is good because God is good.
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20 Responses to Roasted Butternut Squash

  1. Trisha says:

    they sure look tasty 🙂


  2. buttercup600 says:

    Hmmm, now we talk my friend, my favourite of all time:) Looks fabulous Carol…you should try the risotto…Big hugs xxx


    • Yes, I should try the risotto. I must buy a few more items first and then get up a little courage. I don’t remember tasting risotto, so it would be hard to judge whether I did it correctly or not. My brother says I tasted his and he showed me how to prepare it. Duh. How do I forget these important issues? I like blogs with recipes like yours and My Family Table. Cooking is one thing I must do and we love food. I especially like simple foods that shine, like roasted squash, baked potato. This was my first time to roast butternut. My family always boiled it. It’s very good boiled, but the caramelizing in roasting is special. I have produced a run-on comment here. Blessings to you, Amanda!


  3. stellacarolyn says:

    Ah, the peeling of the squash. I actually cut off both ends and then use the knife to cut down the skin on each side. You lose a little of the squash that way but it’s far less work than peeling. When I lived in Israel I worked in a huge kitchen and had to peel several squash every day and I have yet to find a peeler to rival the one I used there. I would’ve taken one with me but I wasn’t sure they’d get through inspection at the airport. So, the knife it is….
    Glad you liked it!


    • I’m with you on the knife. I don’t have a peeler. If you click on the link to Simply Recipes, you will see that you are cutting it up correctly. Knife or peeler is just a preference. I, on the other hand, peeled it once with a knife without cutting off the ends first. This was more difficult and time consuming because the squash remained unstable. You are a cook. I am working at it. Blessings to you…


  4. Thanks, Carol! Great recipe – I took a walk over to her blog and really liked what I saw!


  5. planejaner says:

    That looks like a labor of love…
    I baked some acorn squash for my family last year, and we all oohed and ahhed over the gorgeous, golden deliciousness of it, the way it looked with its center swimming in melted butter and brown sugar.
    After the first bite, though, my daughter said, “the texture is like eating your own vomit”…and, of course, then my son had to agree…
    is the squash in this recipe firm? Or does it tend to the “stringy” texture my daughter wouldn’t like?


    • This squash is firm. I know exactly what you mean about acorn squash. They are so pretty on the outside that I had to bake one with yummy stuff inside. Alas, I didn’t like the texture or the taste of the acorn squash. Butternut has a texture that is firm and it tastes not exactly like a sweet potato, but close, maybe a nuttier flavor. I really like it roasted. I suppose it could be roasted cut up in chunks with the peel still on, but I’ve never done it. I always boiled it. This recipe is really easy, if you know how to cut it up. I was amazed at how simple the cut-up was with the proper method. Thanks for stopping by, Jane. Blessings to you…


  6. Bonnie says:

    I so admire you for your cooking abilities! Wonderful step by step instructions you listed, and the pictures look delectable. I’m sure it was delectable too!! 🙂


    • Thank you for visiting my page, Bonnie. I enjoy cooking and am still learning new ways. I’m a Simple Simon when it comes to the culinary art. I check out the cooking blogs and keep learning a little at a time. Sometimes I think people will laugh when they see me post a recipe. Uh, cut up squash, put in hot oven, serve on plate… But even though it is simple, it tastes good. I enjoy your posts everyday, Bonnie. Blessings to you…


  7. Jingle says:

    divine post.
    stay cool.


  8. Jingle says:

    two awards for you,
    invite you to join us at jingle poetry….


    • Thank you for inviting me to join your wonderful poetry contest and awards. You provide a great service for poets, and I enjoy your poetry and your blog. At this time in my life, my time constraint is very tight. I barely keep up with the demands of blogging with my other duties. Thank for thinking of me…


  9. Laura Best says:

    I’ll admit butternut squash is my favorite, but this is a new way of preparing it. Sounds wonderful, Carol Ann. I will have to try this!


    • I think you will like it. The caramelizing that takes place when roasting it in the oven makes it special. The natural sweetness is enhanced. Although other ways of cooking butternut squash are also delicious. My grandmother made it every year for our Thanksgiving celebration. She boiled it and put in lots of butter and sugar. My grandma thought butter and sugar improved everything. I can’t say that it hasn’t influence me. I love butter, too. I limit sugar for the obvious reason. Americans want to put sugar in everything, and this is not good for us. Is sugar well loved in Nova Scotia? It wouldn’t surprise me at all. Blessings to you, Laura…


  10. Jennifer Barricklow says:

    Inspired by this post, I finally cubed the slab of cushaw that had been languishing in my fridge for more than a week, tossed it in vegetable oil, and roasted it. It came out of the oven as the kids came home from school so I tried to persuade them to have it for a snack. In the process, I ate more than half of it myself. It was so yummy! Thanks for the culinary nudge! 🙂


    • You are very welcome for the nudge. Ha! I had to look up cushaw on Google. Beautiful looking squash! No doubt you grew it in your garden! Thank you for stopping by and for your encouraging “butternut sweet” comment. Blessings to you, Jennifer…


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