Simple Roasted Butternut Squash

butternut squash

It’s only fair that being such the busy and active person that I am, that I get a child who is the exact replica of me just in baby form.  Unless that little one is “contained” in some sort of activity center or I have a handler on board to hold him, he is all over the place and into everything.  Because of that crazy guy, cooking is not exactly something that I have a lot of time or free hands for especially anything more than a simple dish.  But as I said before, simple doesn’t negate tasty or even still gourmet. Unless it’s the weekend or I have a chunk of uninterrupted time, I have had to go a little Sandra Lee on our meals.  Where I used to cook the meal from start to finish, I now pick up a rotisserie chicken and then make the side dish or buy a jar of red sauce and just doctor it up a bit.  All that being said, simple definitely doesn’t negate anything with this recipe.  Aside from a little prep work, this can be prepared nearly one handed while holding the wild beast (who is pretty darn cute, though).  And to simplify it even more, most produce sections have pre-peeled and chopped butternut squash ready to go, but it remains delicious all the same.

Easy Roasted Butternut Squash

Easy Roasted Butternut Squash


  • 1 pound butternut squash, peeled and cut into 1/2" pieces
  • 2 tablespoons good olive oil
  • 1 teaspoon shallots, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Peel squash and cut lengthwise. Remove seeds. Cut squash into 1/2" pieces. Toss with olive oil and shallots and season with salt and pepper.
  2. In an oven preheated to 400 degrees, roast squash on a baking pan lined with aluminum foil. Roast 25 to 30 minutes or until browned, tossing occasionally through cooking process.

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