Roasted Butternut Squash

Roasted Butternut Squash


  • 1 Butternut Squash
  • 2 tbsp olive oil
  • Salt
  • Pepper


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Cut the butternut squash in half, lengthwise. Remove the seeds and peel the squash with a paring knife.
  3. Once the squash is peeled, slice into cubes and place in a bowl.
  4. Drizzle the olive oil over the squash, sprinkle with a dash of salt and pepper, gently toss and then place on the baking sheet.
  5. Bake the squash for 35 minutes, flipping half way through. The squash is done when the edges are golden brown and you can easily pierce it with a fork.

Notes: You can always use fresh or dried herbs as a topping on squash when you are craving something savory. Wanting something sweet? Drizzle the cooked squash with honey or sprinkle lightly with brown sugar.

Butternut Squash Squash

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