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You are here: Home / Recipes / Apps, Sides, Salads / Roasted Butternut Squash

Roasted Butternut Squash

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Butternut and acorn squash soup in a white bowl in black check napkin
Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Roasted Butternut Squash

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL!

OK. I know, I know, Fall is not yet officially upon us. HOWever, the unofficial first day of fall (September 1st) is coming up pretty quickly. Thus all the Fall inspired recipes, DIY projects, and crafts in my Pinterest feed. Are you following me over there? No, well go follow, I do my best to find the very best recipes and DIY projects each season.

Oh, you didn’t know there was an unofficial first day of Fall? Well there it. You’re welcome for letting you in on this crucial piece of info.

Ahem. I’m waiting very impatiently for August go be over so I can decorate and dress for Fall.

I do not have any issues at all. Obviously.

If you like this recipe you might want to sign up here —> https://landing.mailerlite.com/webforms/landing/w9m3x9 so that you don’t miss any new recipes!

This is the first year that I have ever made Butternut Squash. I had no idea that it is a lot like pumpkin in that you have to scoop the seeds out. It is also a lot like a pumpkin in that it is orange and smells and even tastes like a cross between a pumpkin and a sweet potato. Either way, DELICIOUS.

How to make Roasted Butternut Squash Soup

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

After you cut the butternut squash in half, and scoop the seeds out, then you can peel the halves. This was the easiest method I have found to peel butternut squash, the rind is much thicker than yellow squash or zucchini.

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish
Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Once the butternut squash is all deseeded and peeled, it’s time to chop chop chop!

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Then toss those gorgeous yellow cubes into a large mixing bowl.

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Drizzle in a little bit of olive oil. You don’t want too much! I used 1 large and 2 medium squashes and for that, I used maybe 1 – 1 1/2 tablespoon of olive oil.

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Toss the cubes around to evenly coat them with oil.

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Sprinkle with some salt & pepper. I don’t know exactly how much, just use your judgment.

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Spread your butternut squash evenly on a large baking sheet. Roast at 350 for 20 minutes, stir and flip the squash around and then cook for another 20 minutes.

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Now you can enjoy your CREAMY and BUTTERY Butternut Squash. How gorgeous is this?!

Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

If you like this recipe you might also like my recipe for Creamy Chicken Tortellini Soup.

What is your favorite fall recipe? Tell me in the comments below ↓.


Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL! | Autumn | Fall | Recipes | Side Dish

Roasted Butternut Squash

Recipe Author: Anna
Roasted Butternut Squash is so CREAMY and BUTTERY and the PERFECT taste of FALL!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 54 kcal

Equipment

  • Immersion blender

Ingredients
  

  • 4 Medium Butternut Squash
  • 1- 1 1/2 TBSP Olive Oil
  • Salt & Pepper to Taste

Instructions
 

  • Preheat the oven at 350 degrees.
  • Cut each butternut squash in half, scoop out the seeds and dispose of them.
  • Peel the rind off each halve of squash, then cube the squash.
  • Toss the squash with the olive oil and season with salt and pepper.
  • Roast in the oven for 20 minutes, toss/stir and roast for another 20 minutes.
  • Serve and enjoy!!

Nutrition

Serving: 1gSodium: 294mgCalcium: 34mgSugar: 1.5gFiber: 1.4gPotassium: 248mgCalories: 54kcalSaturated Fat: 0.4gFat: 2.7gProtein: 0.7gCarbohydrates: 8.3gIron: 1mg
Keyword roasted butternut squash
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Roasted Butternut Squash

Other butternut squash recipes you might like:

  • Roasted Butternut Squash Parmesan
  • Butternut Squash and Mushroom Enchiladas with Tomatillo Sauce
  • Baked Butternut Squash Chips
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Filed Under: Apps, Sides, Salads, Fall, Recipes, Seasonal, Sides by Anna

Do you have any questions?
Feel free to email me directly if you have any questions about this post or if you would just like to chat! (Click here—>) Email me!

You might also like this post:

butternut squash soup on a black & white check napkin

Butternut and Acorn Squash Soup

About Anna

I make my home in Oklahoma. I enjoy creating new uncomplicated recipes, browsing Pinterest for the latest in home decor trends, reading, and decaf iced lattes. Click here for more about me.

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Hello and welcome!

Anna Hettick

You will find simple recipes and easy DIY projects for busy families. click here to read more about me and this site.

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