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Close-up of roasted butternut squash halves on a baking sheet, golden and caramelized after baking, showing tender texture and rich orange color.

Easy Oven-Baked Butternut Squash

This simple roasted butternut squash is a cozy fall favorite. Sweet, caramelized, and perfectly soft every time. It’s naturally healthy and the easiest way to bring a little seasonal comfort to your plate.
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Cuisine American, gluten-free, Vegetarian

Ingredients
  

  • 1 butternut squash 1 1/2 - 2 pounds
  • 1 TBSP Olive oil

Instructions
 

  • Preheat to 400º.
  • Place the squash on a sturdy cutting board. Use a sharp knife to trim the stem and bottom of the squash.
  • Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.
  • Use a large spoon to remove the seeds.
  • Brush the flesh of the squash with 1 tablespoon of olive oil or spray lightly with olive oil mister. Place the squash cut side down and evenly spaced on the baking sheet or in baking pan.
  • Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes depending on the squash's size.
  • Carefully turn the squash over with tongs. Enjoy!
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