Roasted butternut squash is one of our favorite side dishes, and it’s so easy — especially if you can find the squash already peeled and cut. If you’ve never had butternut squash, it’s like a cross between sweet potato and squash, and makes a delicious side dish. We love it with pork or chicken.
I found this peeled and cut butternut squash at Trader Joe’s. It’s a small package, just enough for two. You can get a large package at Costco, sometimes. Occasionally I can find butternut squash at Kroger. But Kroger and Costco are hit-and-miss.
If you can’t find it peeled and cut, you can buy a squash and prepare it yourself. It is certainly possible; I’ve done it many times. But it is slippery to peel, and it is difficult to cut. That’s why whenever I see it already prepared in the grocery, I jump on it.
The full and printable recipe is at the bottom of this blog post.
Spray a jelly roll pan with Pam and place the squash bits in the pan. Sprinkle with olive oil. Toss to coat, and season with Kosher salt and fresh ground pepper. Spread the squash out so it is not touching and there is room for the air to circulate around the pieces.
Roast at 425 degrees for 20 minutes, tossing once.
It is delicious as is, or you can sprinkle with a little balsamic vinegar.
- Butternut squash, peeled and cut
- Pam spray
- Olive oil
- Kosher salt
- Fresh Ground pepper
- Balsamic vinegar (optional)
- Preheat oven to 425 degrees.
- Spray jelly roll pan with Pam.
- Please peeled and cut butternut squash pieces on pan.
- Drizzle with olive oil. (I used about 1/2 tablespoon for 2 1/2 cups of butternut squash.). Toss to coat.
- Sprinkle with kosher salt and fresh ground pepper. (I used about 1/2 teaspoon of salt, 1/4 teaspoon of pepper). Toss to coat.
- Spread squash out so the pieces are not touching each other.
- Roast at 425 degrees for about 20 minutes, tossing once, until it begins to caramelize.
- Serve immediately, or lightly drizzle with balsamic vinegar.
For more yummy side dishes please see:’