Olivia Dansky
Active time:
5 min.
Total time:
45 min.
Yield
Serves 4 (serving size: 1 slice)

This roasted whole butternut squash is super easy with just enough salinity: The sea salt adds a nice, briny bite to the butternut squash’s mellow sweetness. It’s great on its own, but also works as a building block for another recipe, like pureed soup, pizza, or a harvest salad. You could also scoop it out or slice it and serve it as a side—the possibilities here are endless. For especially tender results, bake the butternut squash face-down: It’ll give the squash a little more steam, plus the cut side gets a nice caramelized color from the pan.

How to Make It

Step 1

Preheat oven to 425°F. Scoop seeds from squash cavities; discard.

Step 2

Place squash halves, cut side up, on a large rimmed baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Flip squash halves over. 

Step 3

Roast squash in preheated oven, cut side down, until fork tender, 40 to 45 minutes. Cut each squash half into 2 slices.

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