Roasted Buttercup Squash

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Active: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges

1/4 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Directions

  1. Position an oven rack in the center of the oven and preheat to 425 degrees F.
  2. Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.