Roasted Butternut Squash Halves, a delicious Autumn side dish that is incredibly easy to make with minimal prep. Naturally sweet and rich in nutrients, this butternut squash can be enjoyed not only at Thanksgiving, but also all year round.
Pumpkins might be everyone's favourite squash in Autumn, but butternut squashes have the advantage of being easily available all year round. And they are as delicious, if you ask me.
Roasting a whole butternut squash has the advantage of not having to deal with peeling off the skin, which isn't the easiest task, and it only needs to be cut in halve to remove the seeds and stringy bits. And that's a pretty easy job that only requires a spoon for scooping out, nothing else.
I can't have enough of squashes in Autumn, they are the best of the Harvest season, and there is so much you can cook with them, both sweet and savoury. And there is very little that could go wrong when you roast a butternut squash.
- a medium butternut squash - the cooking time largely depends on the size of the butternut squash
- olive oil - for brushing the squash
- salt - a good pinch
Step-by-step photos and instructions
- cut the butternut squash in half lengthwise
- use a spoon to scoop out the seeds and stringy bits at the bottom of the squash
- transfer the halves to a baking try lined with kitchen foil facing up
- drizzle over the oil and sprinkle with salt
- roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit, 180 degrees fan oven) for 45-55 minutes until the flesh is soft
The baking time depends entirely on the size of the squash, a small butternut squash is ready in 45 minutes, the bigger you go, the longer the roasting time.
There is no overbaking here, and I do prefer a very soft flesh, so it's not a big problem if you leave it to roast for a tad longer.
As it roasts, the edges become caramelized, enhancing its natural sweetness and deliciousness.
I always roast butternut squash halves face up, as otherwise its flesh could get stuck to the pan while it softens in the oven.
What to serve with roasted butternut squash halves
If you ask me, these roasted butternut squash halves are just perfect the way they are, and can be consumed as such - it's such a treat! Or you can cut them into wedges and serve them as a side for your roast turkey.
Or, you can cube them and use them in a delicious butternut squash risotto, add them to a nice chili con carne, or a chicken curry.
Another great idea if transforming the butternut squash risotto into some delicious arancini, which make a great appetizer for every occasion.
Other butternut squash recipes
Stuffed Butternut Squash with Couscous
Butternut Squash Macaroni and Cheese
Butternut Squash Sausage Pasta
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Roasted Butternut Squash Halves
- 1 medium butternut squash
- 1 teaspoon olive oil
- ¼ teaspoon salt
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 180 fan oven).
- Cut the butternut squash in half lengthwise.
- Use a spoon to scoop out the seeds and stringy bits, then arrange the halves on a roasting tray lined with kitchen foil.
- Drizzle over the olive oil and sprinkle with salt.
- Roast for 45-55 minutes until the flesh is very soft.
- The baking time depends entirely on the size of the squash, a small butternut squash is ready in 45 minutes, the bigger you go, the longer the roasting time.
- There is no overbaking here, and I do prefer a very soft flesh, so it's not a big problem if you leave it to roast for a tad longer.
- As it roasts, the edges become caramelized, enhancing its natural sweetness and deliciousness.
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