So this is a simple roasted butternut squash recipe that you can use for many other recipes, soups, mashed butternut squash, or even roast it plain and use them for smoothies. (Weird but I’ll be posting a recipe in a few weeks.) It really is super simple and foolproof, and there are a couple way to do it as well, and I will touch on those further down.
I refer to roast them with the skin on because it makes it easier to remove it after it has been cooked and cooled. Peeling butternut squash is just a bit annoying. Also I remove the seeds, but you can even leave them in and remove them after cooking as well. I roast mine with olive oil and some salt, pepper, rosemary, and ground sage. Different uses have different seasonings though.
Just set your oven to 400°, and throw them in the oven for about 45-60 minutes. You know their cooked when a fork easily pierces the flesh.
I used this specific squash to make some Roasted Butternut Soup but you can use it for a variety of things! I even like just scooping it with a spoon and eating it!
Also if you want to peel and cube them to roast them, set the oven to 425° and roast for about 30 minutes or until they start to brown slightly, for 1-inch cubes. Season similarly to my original recipe and add some smoked or normal paprika for extra flavor!