How to Make Roasted Butternut Squash

Enjoy the aromatic, sweet flavor of roasted butternut squash with this simple recipe that even includes help for cutting and peeling in addition to four different flavor options.
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PRINTABLE RECIPE: 🖨️https://thestayathomechef.com/roasted... 🖨️


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✅Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon black pepper


✅Instructions

00:03:19 - Quick recap How to Make Roasted Butternut Squash recipe

1️⃣ Preheat oven to 400 degrees Fahrenheit.

2️⃣ 00:00:13 - Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.

3️⃣ 00:00:36 - Peel, seed, and cut squash into 1-inch cubes.

4️⃣ 00:01:20 - Place squash into a large mixing bowl and toss with olive oil, garlic, salt, and pepper.

5️⃣ 00:01:35 - Spread squash in an even layer onto a 18x13-inch baking sheet.

6️⃣ 00:02:47 - Roast in the 400 degree oven for 40-50 minutes, until squash is tender.


NOTES:
00:00:13 - Easiest way to peel and cut a butternut squash:

1️⃣ 00:00:13 - Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.

2️⃣ Use a vegetable peeler to remove the peel.

3️⃣ 00:00:36 - Cut the butternut squash in half, lengthwise to split the butter nut squash open. Each piece will have the long, skinnier neck, and the bell shape at the bottom.

4️⃣ 00:00:50 - Scrape out seeds from the bell portion and discard.

5️⃣ 00:00:55 - Cut each piece to separate the neck from the bell.

6️⃣ 00:01:01 - Dice the squash into 1-inch cubes.

FLAVOR VARIATIONS:
00:02:11 - Brown Sugar Roasted Butternut Squash: toss cubed squash with 3 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon salt

00:02:26 - Maple Roasted Butternut Squash: toss cubed squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt

00:01:45 - Rosemary Roasted Butternut Squash: add 2 tablespoons minced fresh rosemary to this recipe, or 2 teaspoons dried


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