Image for Oven-Roasted Butternut Squash
Oven Roasted Butternut Squash
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A classic way to enjoy this seasonal veggie.
  • CourseSide dish
  • CuisineHoliday, Vegan, Vegetarian
4 people
4 people
  • 1 medium to large Local Featherstone Farm organic butternut squash
  • 3-4 Tbsp La Riojana Fairtrade organic extra virgin olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 bunch fresh rosemary, finely chopped
  • 1/4 cup water
Servings: people
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut butternut squash in half lengthwise and scoop out seeds with a spoon.
  3. Place both squash halves in a broiler pan, cut side facing up, and drizzle with olive oil. Sprinkle liberally with sea salt and freshly ground black pepper.
  4. Turn squash face side down in pan and pour in 1/4 cup of water.
  5. Bake uncovered for roughly 40-45 minutes until squash becomes soft and caramelized. Test firmness of squash with a fork while roasting.
  6. Remove from oven and allow to cool before serving. Scoop out flesh with a spoon and serve as is or mashed. Garnish with rosemary.
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