Roasted Butternut Squash
This is a super simple and delicious recipe that's great for making stuffed squash or just go enjoy by itself.
Servings: 8
Calories: 63kcal
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
There are many great stuffed squash recipes that require the butternut squash to be roasted before being filled with the stuffing. Check out my vegan stuffing recipe for some great stuffed squash recipe ideas and feel free to experiment with your own creations! Plus, once the squash is roasted, it makes a perfect addition to any nourish bowl, salad, soup, and more!