Roasted Butternut Squash Halves
A simple way to roast butternut squash by cutting it in half, scoring the flesh, and baking until it's tender and golden brown.
Servings: 6 servings
Ingredients
- 1 medium or large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons honey optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Using a sharp knife, carefully cut off the stem and slice the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center of each squash half.
- Use a sharp knife to make a few shallow diagonal cuts across the flesh of each squash half. Then drizzle olive oil on top and season with salt and black pepper.
- Place the butternut squash halves on the prepared baking sheet, cut-side up.
- Roast in the oven until the flesh becomes knife tender and slightly caramelized, 45-55 minutes, depending on the thickness of the butternut squash.
- Cool for a few minutes. Then serve them as is or scoop out the flesh and use as desired.
Video
Notes
Storage: Roasted butternut squash should be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place the roasted butternut squash halves on a baking sheet and reheat them in the oven at 350°F for 10-15 minutes or until they are warmed through.
To freeze, allow them to cool to room temperature first then tightly wrap them in plastic wrap or aluminum foil and place in a freezer safe bag, making sure they are sealed well to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat.
Nutrition
Calories: 63kcal | Carbohydrates: 6g | Protein: 0.04g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 388mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg
QR code
Scan code to view the full recipe on your phone.
