Roasting a Whole Butternut Squash Easily

Serves 8

10 mins prep

45 mins cook

55 mins total

Whether you are roasting a whole butternut squash as is, or cutting it in half, this will be your go to recipe! Customize the flavors, are keep it plain and simple.

2 servings

¼ butternut squash , medium sized

½ tsp of your favorite roasting oil or butter I like olive oil (see note for oil free)

⅕ teaspoon sea salt

⅕ teaspoon ground black pepper

Optional toppings:

Brown or coconut sugar

Maple syrup about 1-2 tablespoons

Cinnamon about ¼ to ½ teaspoon

Nutmeg about 1/8 to ¼ teaspoon

Nuts like pecans or walnuts

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Preheat the oven to 400 F/ 205 C
Cut the ends off of the squash and then cut in half length wise.
Scoop out the seeds.
Brush with oil or butter. Add any additional toppings now or waiting until the last 10 minutes of roasting. If using nuts, add them at the end or after it’s done baking.
Place on a parchment lined baking sheet cut side down.
Bake for 45-50 minutes until soft to the touch. If using toppings, you can also add them about 10 minutes before it is done. Mix them all in a bowl with a little more oil or butter, or if using maple you don’t need to add extra oil/butter. Turn halves over and brush with the mixture. Continue to roast cut side up.
Allow to cool and use with your favorite recipes or enjoy as is!