Roasted Butternut Squash

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: 30 - 45 Minutes to Table, Side Dishes - Vegetables
Servings: 5 servings
Author: Catherine Christiano


  • 2 pounds butternut squash peeled, seeded, and cubed 1/2"
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  • Place rack in center of oven and preheat to 400°F.
  • Place diced squash in single layer on rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Use spatula to toss to coat.
  • Place in oven. Roast approximately 25 minutes, until tender, turning once with spatula.


Handling butternut and acorn squash can cause a contact dermatitis reaction, resulting in orange and cracked skin. To avoid this, wear gloves when peeling.
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