![](https://www.cookingclassy.com/wp-content/uploads/2018/08/roasted-butternut-squash-4.jpg)
Roasted Butternut Squash {with Garlic and Herbs} Cooking Classy
Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper. Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes. Add the salt, garlic powder, and chili powder. Mix well.
![](https://i2.wp.com/simple-veganista.com/wp-content/uploads/2016/11/roasted-brussels-sprout-butternut-squash-pecans-cranberries-recipe-1.jpg)
Brussels Sprouts & Butternut Squash w/ Cranberries + Pecans The
Peel the squash and cut. Preheat oven at 400 degrees Fahrenheit (200 Celsius) Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes. In a large bowl, mix all the ingredients including the potatoes making sure everything is coated well. Put the mixture in a baking dish that is large enough so that it is in one layer.
![](https://i.pinimg.com/originals/e3/6c/ec/e36cecce0fe0fdeef2ccf31ec1165d8a.jpg)
How To Roast Butternut Squash Recipe Butternut squash recipes
Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https:%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F37%2F2011%2F11%2F01%2FRU200807.jpg)
Roasted Sweet Potato and Butternut Squash Salad Better Homes & Gardens
Slice into 1″ slices across. Cut or peel the rind/skin off the edges and dice into 1″ cubes. Place the squash on a baking sheet and drizzle olive oil, thyme, and salt & pepper to taste. Stir to coat and arrange in a single layer. Roast for 25 to 30 minutes, stirring after 15 minutes. Broil 1-2 minutes if desired.
![](https://www.theoriginaldish.com/wp-content/uploads/2021/10/Creamy-Butternut-Squash-Soup-4-1365x2048.jpg)
Creamy Butternut Squash Soup The Original Dish
Instructions. Preheat the oven to 450 degrees. Toss all the ingredients together in a large bowl, making sure everything has been evenly coated. Spread the veggies in an even layer on a large baking sheet, and roast in the oven for 30 minutes. Half-way through, use a large spoon to toss everything around on the pan to ensure even cooking.
![](http://www.dinneratthezoo.com/wp-content/uploads/2015/03/oven-roasted-butternut-squash-with-root-vegetables-and-honey-4.jpg)
Oven Roasted Butternut Squash with Root Vegetables and Honey Dinner
Preheat oven to 375 F. Add the chopped butternut squash, brussels sprouts, and potatoes into a large ½ pan baking sheet. Add in olive oil, thyme, balsamic vinegar, salt and pepper. Toss to combine until all vegetables are evenly coated. Spread the vegetables evenly on the pan into a single layer.Transfer the sheet pan to the oven and bake for.
![](https://i0.wp.com/healthywithinreach.com/wp-content/uploads/2018/07/Roasted-Butternut-Squash-Easy-butternut-squash-recipe-600x809.jpg?resize=600%2C660&ssl=1)
Roasted Butternut Squash & Sweet Potatoes Healthy Within Reach
Instructions: Cut the squash into large bite-size chunks (1 X .5 X .5", 2.5 X 1 X 1 cm). Slice potatoes in half the long way, then in half again; then slice in half or thirds the short way. Mix salt, oil and vinegar in a bowl. Add squash, potatoes, and toss well to coat. Spread vegetables on a baking sheet and roast for 30 minutes, 400F (200C).
![](https://www.eatwell101.com/wp-content/uploads/2016/11/Hasselback-Butternut-Squash-recipe.jpg)
Roasted Butternut Squash Recipe with Garlic Butter Butternut Squash
Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside. Dice the butternut squash, potatoes and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme. Drizzle the olive oil over the vegetable/herb mixture.
Roasted Tomatoes and Butternut Squash Recipe Consider the leaf TURNED.
Instructions. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Place the cubed butternut squash on your rimmed baking sheet. Drizzle it with the olive oil and sprinkle it with the salt.
![](https://www.cookingclassy.com/wp-content/uploads/2018/11/roasted-butternut-squash-13.jpg)
Roasted Butternut Squash {with Garlic and Herbs} Cooking Classy
Line 15x10x1-inch baking pan with foil. Place butternut squash, potatoes and onion in foil-lined pan. Drizzle with oil; toss gently. 2. Bake at 375°F. for 20 minutes. Stir vegetables; bake an additional 30 minutes or until browned and tender. Sprinkle with salt and pepper.
![](https://ilovemydisorganizedlife.com/wp-content/uploads/2014/04/Roated-Butternut-Squash-and-Potatoes-i-love-my-disorganized-life.png)
Roasted Butternut Squash and Potatoes {i love} my life
Dice the butternut squash, potatoes and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage and thyme. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between the two pans in a single layer. Do not crowd the vegetables.
![](https://thestayathomechef.com/wp-content/uploads/2019/10/Roasted-Butternut-Squash-1.jpg)
Roasted Butternut Squash (Four Ways!)
Preheat oven to 425 degrees and grease a large baking sheet. Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
![](https://bigoven-res.cloudinary.com/image/upload/t_recipe-1280/roasted-butternut-squash-1c6277.jpg)
Roasted Butternut Squash
First, preheat the oven to 425 degrees F. Prepare a large baking sheet by spraying it with cooking spray or lining it with a piece of parchment paper. In a large mixing bowl, combine the olive oil, sage, thyme, salt, and pepper. Mix well. Place the butternut squash on a cutting board.
![](https://i0.wp.com/colorfulrecipes.com/wp-content/uploads/2016/10/creamy_butternut_squash_sweet_potato_soup-3.jpg?resize=1800,1800)
Creamy Butternut Squash Sweet Potato Soup Colorful Recipes
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
![](http://www.dinneratthezoo.com/wp-content/uploads/2015/03/oven-roasted-butternut-squash-with-root-vegetables-and-honey-3-683x1024.jpg)
Oven Roasted Butternut Squash with Root Vegetables and Honey Dinner
Peel the butternut squash with a potato peeler. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Cut the squash into 1-inch cubes. Place the cubed butternut squash into a large mixing bowl. Add the olive oil, minced garlic, rosemary, salt, and pepper over the squash and toss to coat evenly.
![](https://www.everyday-delicious.com/wp-content/uploads/2020/09/roasted-butternut-squash-with-cranberries-pieczona-dynia-everyday-delicious-3.jpg)
Roasted butternut squash with cranberries, rosemary, pecans, and feta
Instructions. Prep oven: Preheat the oven to 400 degrees (200 C). Prep vegetables: Wash sweet potatoes, then remove any spuds and cut off their ends. Then slice and cut into small 1/2 inch cubes. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin.