Roasted Butternut Squash

It’s officially fall, which means that among the turning leaves and corn mazes, its time to bringing in-season vegetables. This is a great opportunity to check out your local farmer’s market for fresh local ingredients and try new flavors. A few of these in-season vegetables that we recommend trying are pumpkin, parsnips, potatoes, and of course, an abundance of various squash.

If you’ve never been keen on cooking harvest vegetables, especially the tough ones like squash, we promise that we not only have recipes that will make this process simple, but you will love the variations of flavor for each meal.

My favorite type of these is Butternut Squash, which is so versatile in its ability to take on flavors that it can be made sweet such as with cinnamon or savory with Italian seasoning. You can also feel free to get creative with this vegetable as you see fit. Just make sure that it is cooked thoroughly and it will be a fantastic new dish to create again and again!


3 lb butternut squash

2 tbsp olive oil

1 tbsp minced garlic

1 tbsp minced fresh rosemary

1 tbsp minced fresh sage

1 tsp salt

1 tsp pepper


  1. Preheat oven to 400* F.

  2. Peel, seed, and cube butternut squash into 1 inch cubes.

  3. Mince fresh herbs of garlic, rosemary, and sage.

  4. In a large bowl, toss butternut squash, olive oil, fresh herbs, salt, and pepper.

  5. Place butternut squash on a parchment-lined pan.

  6. Bake for 20 minutes, then take out of the oven stir and place back into the oven for another 10-20 minutes.

  7. To test squash for complete cooking, stick a fork in the meat and pull to the side. If it is hard, it’s not finished cooking. If soft, it's perfect!

Do you have any tricks for perfecting the cooking of your squash? Share with us in the comments below?

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