Whenever the weather starts to get cold again, I get so excited! I love the warm, comforting, and hearty fall foods filled with flavors of cinnamon, cloves, and packed with the most incredible produce. And I know that once it starts to get chillier, it’s squash season and that means enjoying some delicious, roasted butternut squash! Honestly, butternut squash is such an underrated versatile ingredient. It goes fantastically in soups, stews, salads, nourish bowls and desserts with its extra hint of sweetness. To me, roasted butternut squash screams fall almost as much as pumpkin pie does and I can never get enough.
How to Make Roasted Butternut Squash
Roasting a butternut squash is so simple! All you need is your butternut squash, some olive oil, salt, pepper, garlic, and an oven! What does take some time and patience is allowing the squash to cook through, but once it’s soft and tender, it”ll totally be worth it. The picture above is once I’ve roasted and hollowed out the inside of the butternut squash to make a stuffed squash recipe.
How can I use a Roasted Butternut Squash?
Roasted butternut squash is great to use in all sorts of recipes. I’m sure (or I hope!) you’ve heard of the classic butternut squash soup, but there is so much more that can be done with it! Once cubed, it makes a perfect addition to any hearty salad, stew, and nourish bowl, and makes a great addition to a creamy pasta sauce.
I have yet to write up a formal recipe for my favorite fall salad with roasted squash, but get creative and I’m sure whatever you make will turn out delicious. Butternut squash goes well with pomegranate, kale, couscous, and sliced pears if you want some ideas to get your creative juices flowing! I have yet to try it a pasta sauce, but this vegan recipe from Six Vegan Sisters looks so creamy and delightful. If you have some extra time, butternut squash also makes a great ravioli feeling!
Personally, my favorite type of recipe to do with butternut squash is make a stuffed squash. These kinds of recipes are perfect for the holidays or when you have guests over, and they are sure to impress even the most devout meat-eaters! My personal stuffed butternut squash recipe will be coming out soon, but it is photographed above. It’s what I’ve been making for my Christmas and Thanksgiving main courses, and I could not be happier with how it’s turned out!
Roasted Butternut Squash
Ingredients
- 1 butternut squash
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 clove garlic
Instructions
- Before preparing the butternut squash, preheat your oven to 350° F. To prepare the butternut squash, cut it in half lengthwise, from the stem to the bottom of the squash. Afterwards, use a spoon to scoop out the seeds from the squash and the soft 'guts' that surround the seeds. Separate the seeds from the guts and set them aside. Seeds make delicious snacks once roasted and the guts add tons of flavor to any kind of recipe.Once the squash halves are cut and de-seeded, coat them in the olive oil, using your fingers or a pastry brush to spread the oil around. Sprinkle on the salt, pepper, and minced garlic clove, using your fingers and pastry brush to evenly disperse the spices if necessary.
- Place the prepared squash on a baking tray, with the skin side down, and roast in the oven for 45-60 minutes. You can tell that it's done when a fork easily passes through the middle of the squash and the skin has started to crisp up. Remove from the heat and allow to cool for 10 minutes.
Notes
Curious for more?
Find other delightful vegan and plant-based recipes here! From tofu tacos, to eggplant moussaka (pictured above), find all sorts of recipes. And, if you want to read up more on the environmental benefits of switching to a plant-based diet, check out my post here.
2 thoughts on “Roasted Butternut Squash in 2 Easy Steps”