Roasted Butternut Squash

68 Ratings
Recipe courtesy ofIna Garten

Yield: 4 to 5 servings

Level: Easy



  • 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
  • 3 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


  • Preheat the oven to 400 degrees F.

  • Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

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68 Ratings

Constance B.
I would swear on a bible that when I saw her make it on tv, she also added a tablespoon of chili powder.  I wrote down the recipe by hand, made it and have been making it ever since.  Yes, and please note Kosher salt and regular salt are two different thing.  If you are using table salt, reduce the amount in half. See All Reviews Post Review

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