Roasted Whole Butternut Squash
The ultimate comfort food, Roasted Whole Butternut Squash is sweet, nutty, and perfect for your fall table. Simple yet sophisticated, this dish brings warmth and color to any meal. Perfect as a side or a main feature, make it tonight for a delightful experience!
Equipment
- Chef's Knife
- Oven
- Baking Sheet
Ingredients
- 1 medium Butternut Squash
- 1 tablespoon Olive Oil
- 1 teaspoon Sea Salt
Instructions
- Preheat your oven to 400°F.
- Slice the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet.
- Drizzle olive oil over the cut surfaces of the squash and sprinkle evenly with sea salt.
- Roast in the preheated oven until the squash is tender and can be easily pierced with a fork, about 45 to 50 minutes.
- Remove from the oven, let cool slightly, and serve as desired.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven.
- Freezing: You can freeze roasted squash for up to three months. Just make sure to let it cool completely before placing it in a freezer bag.
- Pairing: Try serving your roasted squash with a green salad or alongside a protein like grilled chicken for a complete meal.
- Variations: For a twist, add spices like nutmeg or cumin before roasting. A sprinkle of fresh herbs like thyme can also elevate the flavor.
- Serving style: Serve it sliced or whole, depending on the occasion. Whole squash makes a stunning centerpiece!