Ina Garten Roasted Butternut Squash Recipe
Ina Garten’s Roasted Butternut Squash is a classic vegetable side dish that involves roasting cubed butternut squash with olive oil and seasonings. The roasting process enhances the squash’s natural sweetness, creating a caramelized and tender texture.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
- Butternut squash: 1 large, peeled, seeded, and cut into 1-inch cubes (about 2 pounds).
- Olive oil: 3 tablespoons.
- Salt: 1 teaspoon.
- Black pepper: 1/2 teaspoon, freshly ground.
- Optional garnish: Chopped fresh parsley, Parmesan cheese, or a drizzle of balsamic glaze.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Prepare the squash
- Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the squash into 1-inch cubes for even cooking.
Step 3: Toss with olive oil and seasonings
- In a large mixing bowl, combine the cubed squash, olive oil, salt, and black pepper. Toss until the squash is evenly coated.
Step 4: Arrange on the baking sheet
- Spread the seasoned squash in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
Step 5: Roast the squash
- Roast in the preheated oven for 25–30 minutes, turning the cubes halfway through, until the squash is tender and caramelized on the edges.
Step 6: Garnish and serve
- Remove the squash from the oven and transfer to a serving dish. Garnish with chopped parsley, grated Parmesan, or a drizzle of balsamic glaze, if desired. Serve warm.