My Recipe Box

Basic Roasted Butternut Squash


Serves four.

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the butternut squash with olive oil and salt and pepper before roasting. Or toss the butternut squash with Sesame Sea SaltCaramelized Shallot ButterGinger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.

  • 1 lb. butternut squash, peeled and cut into 3/4- to 1-inch pieces
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the butternut squash with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the butternut squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the squash is browned on bottom, 15 minutes. Flip and roast until tender, 5 to 10 minutes.

Return the butternut squash to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the squash seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Photo: Scott Phillips

This was delicious. The squash caramelized and became extra sweet. However, there were two problems. The two boxes of parchment paper (different brands) I bought indicated 415 and 420 degrees were the maximum temperatures they recommended and the recipe called for 475 degrees. Also, even at 420 degrees, the squash burnt a little on the edges. I would suggest a lower oven temperature.

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