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White bowl full of roasted butternut squash

Roasted Butternut Squash

This Roasted Butternut Squash is easy enough for a weeknight dinner but special enough to serve alongside your Thanksgiving or holiday meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 butternut squash peeled, seeds removed, and cubed
  • extra virgin olive oil
  • kosher salt and freshly ground pepper
  • chopped parsley for garnish

Method
 

  1. Peel the squash, cut off the top and bottom, and then slice in half. Use a spoon to remove the seeds and slice the squash into 1 inch cubes
  2. Preheat your oven to 400 F and line a baking sheet with parchment paper or a silicone baking mat
  3. Place the butternut squash cubes on the baking sheet. Drizzle on olove oil and a few pinches of salt and pepper and gently toss
  4. Roast in the oven until golden brown, approximately 30 minutes

Notes

  • Need a shortcut? You can skip the peeling and chopping and just open a bag of frozen butternut squash that's already pre-chopped