Roasted Butternut Squash
40 Min

Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it! A good peeler allows you to easily peel the skin off before cutting into it. Leave the seeds and the core in. They roast in the oven with the squash and add a delicious texture and flavor.

Share this recipe
Cook Time

40 Minutes



Step 1
Preheat the oven to 400°F. Peel the squash, cut it in half length-wise, then into angled wedges (leave core and seeds in).
Step 2
Toss with red bell peppers, olive oil, salt, black pepper, serrano, cardamom, and cumin.
Step 3
Place on a sheet pan and bake at 400°F for 20 minutes. Turn oven down to 350°F and bake for another 10 minutes. Squash should be soft, test with a fork, and serve.
1 butternut squash (approximately 1 pound)
1 cup sliced red bell peppers
3 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon minced serrano pepper
1 teaspoon ground cardamom
1 teaspoon ground cumin

Notes & Variations

  • Add to a salad of ribboned kale right out of the oven. The heat from the squash will soften the kale.
  • Top with sesame seeds for a little crunch.
  • Use to top rice or as a filling for sandwich.
  • Drizzle with plain yogurt just before serving or put cheese on few minutes before it is finished cooking in the oven.
40 Min

Stock Your Pantry

Feeling curry-ous?

Give these squash curries a try!