Oven Roasted Butternut Squash

Foolproof roasted butternut squash with sweet, caramelized edges. Just 4 ingredients and 45 minutes for this elegant side dish that complements any meal.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 177kcal

Ingredients

1 medium to large butternut squash
3-4 tablespoons extra-virgin olive oil (or other neutral tasting oil)
Generous sprinkle of salt and pepper
1/4 cup water

US Customary - Metric

Instructions

Preheat the oven to 375°F
Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
Place in dark roasting pan, drizzle with olive oil, and season with salt and pepper
Turn flesh-side down and add water to pan bottom.
Roast uncovered 40-45 minutes until tender.
Cool 5 minutes, then scoop out flesh and serve.

Notes

Use dark cookware: Dark metal pans absorb and spread heat more quickly and efficiently than lighter-colored ones, which plays a big role in the browning and caramelizing process. If using light-colored pans, increase temperature to 425°F.

Water management: The water should completely evaporate during cooking to allow caramelization. Monitor the pan and add small amounts if needed to prevent burning.

Doneness indicators: Look for tender flesh that yields easily to a knife and golden-brown edges where the squash meets the pan.

Nutrition