Roasted Butternut Squash Halves

Scored roasted squash halves in a casserole dish.

Learn how to roast butternut squash with this easy recipe. This slightly sweet, caramelized squash is a perfect healthy fall side dish recipe or it can be used to make a savory mash or roasted butternut soup!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 88kcal

Author Marisa Moore

Ingredients

1 medium butternut squash, halved
1 tablespoon salted butter, cubed
2 tablespoon brown sugar
½ teaspoon salt
¼ teaspoon coarse black pepper
toasted pecans (optional)

Instructions

Preheat oven to 400℉.
Score the butternut halves by making shallow cuts about ½ inch apart in a crisscross pattern (see photos within the blog text above).
Place the butternut squash halves on a large baking sheet or baking dish with the flesh side up. Scatter the butter, sugar, salt and pepper evenly over the halves. Roast 50-60 minutes, until flesh is fork-tender.

Notes

Tips for cutting winter squash

Use a sharp knife
Use a steady cutting board. Use a rubber grip underneath or a damp kitchen towel if needed to stabilize your board.

Here's how to cut most types of winter squash:
- Lay the squash on its side and cut the bulb end off
- With both pieces sitting upright, slice down to cut in half. Remove the seeds from the bulb end and proceed with your recipe.

Nutrition