Quick and easy guide on how to roast butternut squash in the oven. You can use the roasted squash as a side dish or in recipes that call for pumpkin puree!
Butternut squash is one of those things that I come back to again and again when I want to feed my family healthy food. It’s sweet, simple to prepare, my kids love it, and it’s good for you! Have you seen the color of it?! If you are trying to “eat the rainbow” a little more, this beautiful, bright orange vegetable is a great place to start.
I normally grow and store butternut squash from my garden. This year I ended up with a million spaghetti squash and only a handful of butternuts so I stocked up when they were on sale at the grocery store and keep them in my cold storage just like I do my home-grown squash. That’s one of my favorite qualities of winter squash like butternut – they last for ages after you buy them, unlike a lot of other produce.
I like to roast butternut squash by cutting in it half, removing the seeds, and keeping the skin on. This method lends to very creamy butternut squash that is ready to be scooped out of the skin and mashed. I serve the smashed squash like mashed potatoes as a side dish most often but you can also use it in place of pumpkin puree, potatoes, or sweet potatoes in most recipes. I often add it to soup and chilis, too, to thicken them. So many things to love about roasted butternut squash. It’s simple, quick, and one of our favorite side dishes.