• RecipesHow To Roast Butternut Squash
How To Roast Butternut Squash

How To Roast Butternut Squash Recipe

By Earth of Maria

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 50 mins

Ingredients

▢ 1 large butternut squash, (around 4 cups cubed and peeled)

▢ 2 tbsp olive oil

▢ 1/2 tsp salt, or to taste

▢ 1/2 tsp black pepper , or to taste

Instructions

1Preheat a conventional oven to 350 degrees F/400 degrees C and line a large baking tray with parchment paper.

2Cut the butternut squash in half. You can remove the top and bottom to make this easier.

3Scoop out the seeds and discard them, or save them for roasting.

4Lay the butternut squash flat side up on the baking tray. Drizzle with olive oil, and season generously with salt and pepper.

5Bake for 50 minutes in the preheated oven, until fully fork tender*.

6Preheat a conventional oven to 350 degrees F/400 degrees C and line a large baking tray with parchment paper

7Remove the top and bottom of the butternut squash. Next, cut it in half horizontally, and then once again vertically.

8Remove the seeds from the bottom half of the butternut squash, and discard/save them. Now use either a knife or a vegetable peeler to peel the butternut squash.

9Lay each section flat side down, and cut it lengthwise into rectangles. Then, turn them around and cut at a 90 degree angle to make the butternut squash cubes.

10Transfer the butternut squash cubes to a large mixing bowl. Drizzle with olive oil, season with salt and pepper, and mix together thoroughly.

11Arrange the butternut squash cubes on the baking tray in a single layer and bake in the preheated oven for 25 minutes, or until fully fork-tender.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.