How to Roast Butternut Squash
This guide is easy and the best way to get the full, delicious flavor of butternut squash into every bite. Serve as a side, add to enchiladas, or soups!
- 1 Medium Butternut Squash, About 3 Cups Diced
- Olive Oil Cooking Spray
- Salt & Pepper, To Taste
Pre-heat oven to 375°.
Microwave squash on high for 3 minutes in the microwave.
Peel the squash, then cut each of the ends off.
Cut the squash lengthwise, scoop out the seeds, and discard the seeds.
Slice the squash into ½ inch thick slices, then dice into ½ inch cubes.
Line a baking sheet with parchment paper and spread diced squash onto the sheet in an even layer.
Spray the squash with olive oil cooking spray, season with salt and pepper.
Bake in the oven for 35 minutes, until fork tender.
Use any spices you wish, such as Garlic Powder, Chili Powder, Cumin, etc.
Store in airtight container in the refrigerator for up to 5 days.