• Najwa Kronfel

Roasted Butternut Squash

Today I want to share a super easy recipe for roasted butternut squash. I love to make this as a side dish instead of the usual potatoes. This goes particularly well with stews or roasts. The minimalist way of preparing this side dish allows us to taste what butternut squash has to offer. This is so simple to prepare, you don’t even have to peel the butternut squash, simply cut it lengthwise, seed it, drizzle it with olive oil, sprinkle salt and black pepper and in to the oven it goes for 40 minutes and that’s that. I told you. Simple. Enjoy your weekend! 


1 large butternut squash or 2 small ones

olive oil as need

salt and pepper

Preheat the oven to 450˚F. Line a baking sheet with parchment paper and set aside. Cut and discard the tip of the butternut squash then cut it lengthwise. Scoop out the seeds and cut again in half. Place it on the prepared baking sheets, drizzle with olive oil, season with salt and pepper and bake it for 40 minutes or until tender.

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