Easy Roasted Butternut Squash in the Oven

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt may contain trace minerals and is often less processed.

Wash the butternut squash with regular dish soap.

Dry the butternut squash.

Cut off the tip where the stem is and then cut it straight down the middle.

Scoop out the seeds and place them in a pot for later use.

Scrape out all of the stringy stuff from inside the squash.

Line a baking sheet with aluminum foil for easy cleanup.

Spray canola oil on each piece of the squash using a spray bottle.

Sprinkle pink Himalayan salt and black pepper on the squash.

Turn the squash over so the skin side is on top.

Place the squash in a preheated oven at 400°F (200°C) and bake for 45 minutes.

After baking, turn the squash over and let it cool.

Fork the squash to check how soft it is and see the texture of the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary