master the basics

A Simple Roasted Butternut Squash Recipe To Make All Fall (And Winter) Long

Can't stop, won't stop making this.

I’m obsessed with roasted veggies. Roasting makes anything more delicious, and it is so helpful for meal prep because you can prepare a large amount of food with minimal effort. On any given week, I’m probably roasting a couple pans of different veggies for my meal prep.

Now, what to roast? You name it, you can probably roast it. The basic steps are always the same: Chop into large chunks, toss in a little olive oil to coat (this helps prevent the veggies from drying out, and gives your seasonings something to stick to), then season with salt/pepper/spices and bake in a single layer until fork-tender and slightly browned on the bottom.

Here is a simple & delicious recipe for roasted butternut squash to get you started.



  • 1 butternut squash, chopped (about 2 lbs)
  • 2 tablespoon olive oil
  • salt, pepper, herbs/spices


  1. Preheat oven to 400F.
  2. Prepare the butternut squash by peeling it, removing the seeds, and chopping into chunks.
    (Here’s a quick tutorial)
  3. In a large bowl, toss in olive oil, salt, pepper, and seasonings until well-coated (I like to use cumin and oregano, or curry powder, or any herb blend).
  4. Spread squash into a single layer on a large sheet pan. It’s important not to overcrowd, otherwise the squash won’t brown. I like to line my pan with foil for easier clean up.
  5. Bake until squash is fork-tender and slightly browned at the bottom, usually about 40 minutes. You can stir halfway through, or allow to get really browned on one side, depending on your preference.
  6. Finish with sesame seeds or hemp seeds for a little extra yum, and enjoy!

A few more recipes to try:


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