Roasted Butternut Squash

by Mugnaini on April 23, 2013 in Vegetables

Roasted Butternut Squash

8 servings
Roasting Oven Environment


  • 2 pounds butternut squash
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon finely chopped parsley


Peel squash and dice into 1” cubes (or alternately slice into ½ inch rounds). Place squash into roasting pan or onto sheet pan. Toss with olive oil and set into oven. Roast until light brown (about 10 minutes for diced squash and about 15 minutes for sliced squash). Remove and sprinkle with salt, freshly ground pepper, and parsley. Toss to combine.

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