Oven Roasted Butternut Squash, and serving ideas!

Oven Roasted Butternut Squash is one of my favorites! I think it is a lot like sweet potatoes in that you can dress it up with a sweet flavor as well as a savory one. I tend to go with a savory finish, while my husband is team sweet all the way! 

We cook with what we have, no matter where we go!

We had a cold snap right here in the desert, with one night getting down to 31 degrees! Making it the perfect day to roast up the butternut squash that traveled with us from Wyoming to the Sonoran dessert. Currently you will find butternut squash cooking and serving ideas aplenty on most food blogs and food channels. And for good reason. 

Butternut squash keeps well, is delicious, and easy to prepare. So when you find a sale, you might want to buy two or three. Because we have limited space for leftovers in our little camp refrigerator, I tend to cook and serve Oven Roasted Butternut Squash in the following way...but honestly this works for just about any kitchen. We will usually enjoy the open halves, and store the cooked diced squash for the next meal. The following is more a process than as recipe, but great processes make for some pretty good meals!

Divide and conquer! 

Larger vegetables will often get passed up at the market if storage space in the fridge is at a premium. I know for us when traveling, space is carefully considered before purchasing our groceries. But for many families, having enough milk or other beverages is a priority, mostly to save yet another run to the store at the last minute. Which I totally understand! So I got to thinking...

Why not divide the vegetables and conquer the storage problem? For this Oven Roasted Butternut Squash, the larger cut halves will be served that evening for dinner and the cooked cubes refrigerated. Because they demand less space. I do the same thing with a cabbage, I cut and roast half and refrigerate the other half for a salad the next day. Storage space is not strained and you get a couple of choices out the the food purchased. 

Now back to that Oven Roasted Butternut Squash...

Some additional thoughts on this process/recipe:

Butternut squash is delicious with a simple sweet finish such as brown sugar, honey or maple syrup and butter.

But it is also delicious with a savory finish. I love to toss the roasted cubes in a bit of pesto. It doesn't matter if it is traditional or a specialty flavor. 

And don't forget the tried and true, toss the cubes before roasting with some dived onion and minced garlic. A sprinkle of Parmesan cheeses goes nicly here...

Ingredients needed for this recipe:

• butternut squash
• olive oil
• salt 
• freshly ground pepper
• butter, if desired
• brown sugar, if desired
• pesto, if desired

You will also need the following:

• 9X13 baking pan
• cutting board
• Large kitchen knife
• small kitchen knife
• large spoon

Now we are ready to begin!

Oven Roasted Butternut Squash

350-degree oven

UPDATED: 1.18.2024

Cut a slice off the top and the bottom of the squash. Then cut into two pieces right above the round bottom end of the squash. 

Cut each piece of the butternut squash in half lengthwise. Peel the top portion, and cut into large dice. Scrape out the seeds and membranes from the two "bowl" pieces. 

Add about 1/4 c water to a 9X13 pan, place the scraped out bowls upside down into the pan and bake at 375 degrees for 30 minutes. Turn the squash pieces over, and toss the cubed butternut squash pieces with a bit of olive oil and salt and pepper to taste.

Position the squash with the bowl pieces in the center of the baking pan, and scatter the diced squash evenly around. Return to the oven and roast until tender when pierced with a knife or fork tine. 

In our small family of 2, we eat the roasted bottom bowls of the butternut, saving the diced pieces for another meal. Which by the way take up very little room in our small fridge...

Once tender, I add a pat of butter to each bowl. After serving ourselves, the diced squash is left to cool while we enjoy our dinner. 

And a touch of brown sugar for my hubby, I will season my piece with some salt and pepper. 

The cooked and diced squash stores easily in the fridge and so easy to reheat, season and serve. 

I usually reheat in a skillet with a touch of water or the microwave. Then toss half with a bit of brown sugar and the rest with some pesto, and serve. 

Storage options for Oven Roasted Butternut Squash. Store roasted butternut squash for up to three days in the refrigerator. I do not recommend freezing the cooked squash.

UPDATE:  For your convenience, a "copy and paste" version of Oven Roasted Butternut Squash has been included below. 

You may also enjoy: 

Laurie's Super Easy Corn Casserole. 

#campfood

#wholefoodingredients

#scratchmadefoodforyourfamily

Scratch Made Food! & DIY Homemade Household featured at Sunday Sunshine Blog Hop and Link up.

Scratch Made Food! & DIY Homemade Household featured at Making a Home Homemaking Link up and Blog Hop.

Scratch Made Food! & DIY Homemade Household featured at Thursday Favorite Things Link up and Blog hop.

Scratch Made Food! & DIY Homemade Household featured at A Themed Link-up at Grammy's Grid.

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape. 

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral!

 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here. 

 

 

Printable "copy and paste" version: 

Oven Roasted Butternut Squash

350-degree oven

UPDATED: 01.18.2024

Cut a slice off the top and the bottom of the squash. Then cut into two pieces right above the round bottom end of the squash. 

Cut each piece of the butternut squash in half lengthwise. Peel the top portion, and cut into large dice. Scrape out the seeds and membranes from the two "bowl" pieces. 

Add about 1/4 c water to a 9X13 pan, place the scraped out bowls upside down into the pan and bake at 375 degrees for 30 minutes. Turn the squash pieces over, and toss the cubed butternut squash pieces with a bit of olive oil and salt and pepper to taste.

Position the squash with the bowl pieces in the center of the baking pan, and scatter the diced squash evenly around. Return to the oven and roast until tender when pierced with a knife or fork tine. 

In our small family of 2, we eat the roasted bottom bowls of the butternut, saving the diced pieces for another meal. Which by the way take up very little room in our small fridge...

Once tender, I add a pat of butter to each bowl. After serving ourselves, the diced squash is left to cool while we enjoy our dinner. 

And a touch of brown sugar for my hubby, I will season my piece with some salt and pepper. 

The cooked and diced squash stores easily in the fridge and so easy to reheat, season and serve. 

I usually reheat in a skillet with a touch of water or the microwave. Then toss half with a bit of brown sugar and the rest with some pesto, and serve. 

Storage options for Oven Roasted Butternut Squash. Store roasted butternut squash for up to three days in the refrigerator. I do not recommend freezing the cooked squash.

~~~~