Roasted Butternut Squash
Roasted vegetables are so good and they are so easy to make. All you do is toss them with oil, season them and put them in the oven. When they come out, they’re tender, nutty and sooo flavorful.
I think roasted squash is especially good. Which is funny because I never used to like squash….until I had it roasted.
Now I like to roast up a big batch and freeze it to use in other recipes. It’s great because you can then throw it into soups, pastas or risotto. Since it’s roasted it adds so much flavor to any of these dishes.
Today I’ll show you the basics of roasting squash (see recipe card) and next week I’ll share a great pasta recipe using the squash, so stay tuned.
Yield: 8
Roasted Butternut Squash
Ingredients
- 2 lbs butternut squash, cubed
- olive oil
- salt
- pepper
Instructions
ENJOY!
I love roasted squash. This picture is mouthwatering – wish I had a magic want to cube up the squash I have sitting on the counter!
Please can you explain how to defrost/cook the roast butternut squash? Do I need to reheat it in the oven from frozen? Thanks.
Olivia, if I’m using the roasted squash in a recipe, I’ll just defrost it in the microwave. If you’re reheating it to eat as a side dish, you could reheat it in a 350 degree oven from frozen, just make sure you don’t keep it in the over for two long or it’s likely to get mushy. I hope this helps!
This was yummy! I’ve never made butternut squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.
Hi Mary, I’m glad you enjoyed it! The squash should be somewhat soft when it’s done, but not to the point where it’s mushy.
Looks so delicious Val! I love how butternut squash adapts to sweet and savory dishes!
This was delicious! I was afraid of the fennel…but it gave the sauce the best flavor! I didn’t have fresh oregano…I’m sure it would have been even better! Thanks so much..it’s a keeper!
i love chicken. i will definitely try a new one. thanks for the recipe. i will go look around a bit. have a Happy Thanksgiving!! ( :
Ragerds:Moses Brodin
Thank you for sharing these awesome crock pot recipes. My family and I tend to eat the same thing every week due to the fact that both parents work full-time jobs and by the time baby is picked up from preschool we are all exhausted. These crock pot recipes give me a better idea of ways to incorporate new meals. The food will be done by the time we get home and not spending an hour trying to cook after we finally make it home from work.
For the chicken part of the recipe. It says canned roasted tomatoes but under instructions it says sundried tomatoes. Which is correct, canned roasted or sundried (not talking about the noodle part, I know that’s sundried)?
I love that you added butternut squash to this enchilada sauce! What a flavor (and nutrition) bonus! I’m pretty sure this is going to be good on ALL.THE.FOODS but my first instinct is to pour it over some enchiladas and then use the extra in some sort of turkey and veggie enchilada soup. Mmm, the possibilities!
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
Thanks for sharing such a healthy recipe! Have a great day!
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