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Wednesday, January 17, 2024

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. 

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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.

~~~~

Would you like to comment?

  1. YUM, looks so good! Thanks so much for linking up at the Unlimited Link Party 89. Shared.

    ReplyDelete
    Replies
    1. Thank you Dee, and thank you for hosting! I appreciate sharing with and learning from your readers.

      Delete
  2. Stop! You are making me drool!
    I love oven roasted butternut squash, or any other kind! This looks so delicious!

    Thanks so much for sharing this with us at the Sunday Sunshine Blog Hop! Will be featuring this post tomorrow!!

    Laurie

    ReplyDelete
  3. Thanks for sharing at the What's for Dinner party.

    ReplyDelete
  4. Love your side dish. Congratulations, you are being featured on Thursday Favorite Things party. I hope you stop by. https://www.eclecticredbarn.com/2022/11/thanksgiving-sides-and-thursday.html
    Hugs,
    Bev

    ReplyDelete
    Replies
    1. Bev, thanks so much! And as always, thanks for hosting, I sure appreciate it.

      Delete
  5. CONGRATS Melynda! Your post is FEATURED at the Unlimited Link Party 90!

    ReplyDelete
    Replies
    1. Dee, thank you so much. I appreciate the work you put in to host so many fun events! Have a great week ahead, take care.

      Delete
  6. Can you beleieve that this is my planned dinner recipe? Its like the universe is saying You got this Syl ;) Thanks for sharing with us at the SSPS #280 visiting from #10,11 & 12 ~ Julie Syl

    ReplyDelete
  7. I have not had Butternut Squash in AGES!!! Something I overlook when really I should be cooking with it more - thank you for the reminder! Sim x #SSPS

    ReplyDelete
  8. So inviting and tasty looking. We love oven roasted butternut and use it for many different dishes. Recently made some Delicious Roasted Butternut Salad Vegan Pearl Couscous and despite it being a salad, I will not mind having some for tonight.

    ReplyDelete
    Replies
    1. Esme, butternut is so versatile! Thanks for stopping by, I appreciate it.

      Delete
  9. I make roasted butternut squash at least once week; I tend to cut my into large julienne strips and serve them as a French fry of sort and only season with a bit of salt and pepper. But it is so versatile that I'll whip them up anytime!

    ReplyDelete
    Replies
    1. Joanne, what a great idea, I really must try that! Thanks for stopping by, I appreciate it.

      Delete
  10. I love butternut squash. I tend to add it to vegetable soup and I save the seeds and roast them gently and use them as snacks.

    ReplyDelete
    Replies
    1. Rosie Amber, I have made a pureed squash soup, but not added chunks to soup, but I certainly will from your suggestion, thanks!

      Delete
  11. I really need to get more creative with our sides. This looks really yummy!
    www.chezmireillefashiontravelmom.com

    ReplyDelete
    Replies
    1. Mirelle, oven roasted squash is an easy way to get more variety in the side dishes offered, thanks for stopping by, have a great week ahead.

      Delete
  12. Butternut squash is my favorite! Thanks for sharing at the What's for Dinner party. Hope your week is wonderful and warm!

    ReplyDelete
    Replies
    1. Helen, thanks so much for hosting, I appreciate being able to share with your readers! We have warmed up here in East Texas, now above freezing!

      Delete
  13. Melynda, this sounds so good! I've always been a fan of roasted butternut squash. I'm going to pin this recipe! Thank you for sharing with us at The Crazy Little Love Birds link party #21

    ReplyDelete

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