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Roasted Butternut Squash Recipe

P
By Paul
· Updated recently · — min read · Leave a comment

This post may contain affiliate links.

For this recipe and more visit http://www.AprilMcKinney.com

In this video, April prepares a simple side dish that is perfect for the winter months. It is simple but the pop of color on the top looks beautiful. This would be delicious paired with a slow cooked roast!

Serves 4

Ingredients:

6 cups Butternut Squash, peeled and cubed
1/2 Onion, roughly chopped
1 1/2 Tbls Fresh Sage (1tsp Dried)
1 Tbls Pure Maple Syrup (could sub Honey)
2 Tbls Extra Virgin Olive Oil
3/4 tsp Salt
1/2 tsp Pepper

Directions:

Preheat oven to 425 degrees
Toss all ingredients together on a large sheet pan in an even layer
Roasted for 12 minutes, toss and bake another 12-15 minutes, or until squash is lightly browned on the edges
Video Rating: 4 / 5

About the Author

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Paul

Home Cook

Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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19 responses to “Roasted Butternut Squash Recipe”

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  1. Gina Moran

    Well this just saved my butt for Thanksgiving dinner I’m making tonight.
    Simple and delicious! THANK YOU!

    Reply
  2. MaryE MCLea

    hi April thanks 

    Reply
  3. Andrei Gheorghe

    Great.

    Reply
  4. vanetta phillips

    Im gonna try this right now,dont haveaple syrup but i do have honey! Yhanks
    for posting

    Reply
  5. Tova Carr

    Gotta give it try! it does look yummy even tho i never taste a squash
    before.

    Reply
  6. TheSunFoodGoddess

    You should not use Olive Oil. It has a very low smoke point and is
    carcinogenic when heated at high temps. Use cocnut oil or Ghee instead.
    NAmaste =)

    Reply
  7. taniiboniita

    Yay! I am going to try this right now! So simple and easy to follow! Ive
    looked at other recipes this is the most appealing!

    Reply
  8. maurico Cunningham

    I’m making that tonight for my group home kids. But, my squash is pre
    frozen.

    Reply
  9. Posies Cottage

    I thought you did a real nice job. Trying the recipe tonight. My wife will
    love it. Thanks!
    P>S> the camera likes you. Keep up the good work

    Reply
  10. Rodrigo Muñoz

    Turned out excellent. Definitely doing it again.

    Reply
  11. Sarah Trant
    Reply
  12. bankerguy66

    Just got a lot of winter squash and don;t know what to do with it. You just
    helped me. Easy and simple recipe thanks for sharing. 

    Reply
  13. Caitlin Zonni

    I’m making this right now. Can’t wait to eat it! 

    Reply
  14. Jumpoff A

    Thank-You April for putting the recipe in your comments. You made it so
    simple for me to make for my wife. I am sure she will love it. :-)

    Reply
  15. Thomas Joseph

    Thank you, will try. Is it possibly to bake various winter squashs’ on the
    same time?

    Reply
  16. Gary Elliott

    I will try this, thanks. I never tried squash yet so I guess it is time.

    Reply
  17. lookout11569

    im gonna try this. id subscribe to your channel but you are married not
    sure if your husband would appreciate that.

    Reply
  18. Dave Miller

    Will try. We grow a couple of dozen butternuts every year. One
    suggestion: DON’T throw away the seeds. Save a few for next year’s crop.
    Let them dry out for 2-3 days and then put in an airtight container
    (plastic bag or pill bottle). For the rest: sprinkle olive or canola oil,
    lightly salt & pepper (I also load them with garlic powder) roast them in a
    toaster oven between 375-400. Turn them after about 9 minutes. When you
    hear them start to popping and they are turning medium brown, they’re
    done. Make a great munchy.

    Reply
  19. John Johnson

    I always saw those big squash in the market and was kinda intimidated, I
    thought they would be complicated! That is really great and so simple.

    Reply