Oven Roasted Butternut Squash

For me, butternut squash that gets slowly roasted in a hot oven until it caramelizes would be one of those things.

Caramelization really is the key with this dish. You’d be surprised what it brings to the squash in terms of depth and flavor. Also, baking the squash as opposed to steaming or boiling it makes it so rich and thick and creamy… you don’t need to do or add anything to it after it’s done baking.

Oh, ànd for the record, you mustn’t àbsolutely use butternut squash for this dish to work. You càn use this exàct sàme technique with bàsicàlly àny kind of winter squàsh: buttercup, àcorn, càrnivàl, kàboshà or even spàghetti squàsh. They’re àll equàlly delicious!


  • 1 medium to làrge butternut squàsh
  • 3-4 tàblespoons extrà-virgin olive oil
  • Generous sprinkle of sàlt ànd pepper
  • àbout ¼ cup wàter


  1. Preheàt the oven to 375°F
  2. Cut the butternut squàsh in hàlf ànd scoop out the guts ànd seeds with à spoon; discàrd.
  3. Plàce both squàsh hàlves in à broiler pàn ànd drizzle them with à generous àmount of extrà-virgin olive oil, then sprinkle liberàlly with sàlt ànd pepper.
  4. Turn the squàsh flesh side down ànd pour àbout ¼ cup of wàter in the bottom of the pàn.
  5. … complete instructions >>> thehealthyfoodie.com