Roasted Butternut Squash
21
- Prep Time15 min
- Total Time55 min
- Makes6 to 8 servings
Roasted butternut squash. (Photo: iStock)
The homey smell of fragrant roasting squash is one of the rewards of preparing this easy side dish—perfect with roast turkey, beef or pork.
Ingredients
2 medium butternut squash, or 10 cups peeled squash pieces, about 1.5 kg
1 tsp ground ginger
3 garlic cloves, minced, or 1 tbsp bottled minced garlic
1 tsp dried rosemary
1 tsp dried sage leaves
1 tsp salt
2 tbsp olive oil
Instructions
Preheat oven to 400F (200C). To easily peel squash, make a large slit through skin with a knife, then microwave on high to soften skin a little, from 5 to 7 minutes.
Remove squash from microwave. Peel, slice in half and discard seeds. Cut into pieces, about 1 in. (2.5 cm) thick and 2 in. (5 cm) long.
Place squash in a large bowl. Toss with ginger and garlic, then crumble rosemary and sage overtop. Sprinkle with salt. Pour in oil and stir until squash is evenly coated.
Spread squash out on a large foil-lined baking sheet, making sure not to crowd. Use 2 sheets, if necessary.
Roast in centre of 400F (200C) oven, stirring occasionally and rotating sheets halfway through, until squash is tender and starts to brown, from 40 to 50 minutes.
Make-ahead tip
After coating squash with oil, cover and refrigerate up to 2 days. Then roast as directed.
Nutrition (per serving)
Calories 111, Protein 1.9g, Carbohydrates 21.1g, Fat 3.6g, Fibre 3.3g, Sodium 295mg.
An easy way to cut butternut squash
More butternut squash recipes
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.