Roasted butternut squash is one of my favorite sides for fall and winter. It’s easy to put together and really delicious.  The recipe I’ve included is very simple, but it can be tweaked very easily.

For example, I’ve added spices like Herbes de Provence or Garam Masala for a more exotic taste, along with the usual salt and pepper. A sprinkle of Parmigiano Reggiano and Italian seasoning is also quite good.

Ingredients

1 butternut squash, peeled and cubed

1 – 2 tbsp. extra virgin olive oil

coarse salt

freshly ground pepper

Preheat the oven to 400. Then, peel and cube the butternut squash. I like to peel mine using a sharp kitchen knife.

Scoop out the seeds using a spoon.

The size of your pieces will influence how quickly this cooks. Try to keep your pieces around an inch.

Put the pieces on a rimmed baking sheet. Drizzle extra virgin olive oil on top. Twist on freshly ground black pepper and sprinkle salt. Add any spices at this point. Toss together using your hands. Spread the butternut squash on the pan in a single layer. 

Roast for 25 – 30 minutes checking its progress and turning the pieces halfway through. The squash should be browned. Check to see if it’s done by inserting a fork into a couple of pieces. It should go in and come out easily. If you’re using cheese, sprinkle the squash with it now and cook for just a minute or two more. When it’s ready, remove it from the oven and enjoy.