Butternut squash is a winter squash with a tough outer skin that makes for a long shelf life. When roasted, the inner flesh becomes tender and brings out an incredible flavor that doesn’t need much seasoning. In this recipe I use salt, pepper and olive oil, to keep it simple, but you may add nutmeg and cinnamon for a slightly sweeter taste. 


1 butternut squash
Olive oil


Preheat oven to 400F. 

With a very sharp large knife, cut off the ends of the squash (top and bottom). Place the squash on the flat bottom side and carefully peel the thick skin with the knife in sections. Be sure to remove any green fibrous strands away from the orange flesh as they make the squash tough. When all the skin has been removed, cut the squash in half horizontally and then cut each of those sections in half again. Scoop out all the seeds at the bottom of the squash with a spoon and reserve seeds if you want to roast them. Cut the 4 sections into small cubes. 

Lay the cubes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. You may need to do 2 batches or use another baking sheet as the squash yields a lot pieces. 

Roast for 40 minutes and remove from oven.