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Roasted Butternut Squash

Roasted Butternut Squash

Author: Heidi Boortz
Servings : 4


  • 1 Butternut Squash
  • 2 Tbsp extra virgin olive oil
  • 1 tsp salt


  • Preheat oven to 400. Line a baking sheet with foil or parchment paper.
  • Peel squash and remove seeds and pulp. Cut into bite sized chunks. Toss squash with oil in a medium bowl. Spread in a single layer on prepared baking sheet, and sprinkle with salt.
  • Bake at 400 for 20-30 minutes or until squash is soft and beginning to brown.
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