garlic roasted butternut squash

4 | September 30, 2011

Nothing goes better together than garlic and butternut squash and I’m jumping up and down because we are finally getting butternut squash down here in Texas! If you’ve been hanging around ISMS for awhile then you know when fall hits the butternut squash recipes are abundant and that’s no exception this year. But in those recipes and the various baby food purees I’ve never just shown you the most simple way of eating this fall candy. Here’s the most basic way to enjoy a butternut squash. And if you have any leftovers just pop them in a blender with some chicken stock for a delicious butternut squash soup.

Garlic Roasted Butternut Squash

  • 1 butternut squash
  • 2 garlic cloves
  • 1 Tbs extra virgin olive oil
  • 1/4 tsp Kosher salt

Preheat oven to 400°F. With a sharp knife slice the ends off of the butternut squash. If you wish, cut the skin off the squash with a knife or vegetable peeler now. When I have time or when I want the squash cubed I do take the time to peel it but this blog would not be me if I didn’t represent my flaws and sometimes with a kid running at your feet and a dog chasing a cat you just got to do what you gotta do. Stand the squash on its bottom end and slice the squash in half. With a spoon, scoop out the seeds and discard.

Next, slice the squash in 1 inch thick slices and lay on a foil lined baking sheet.

Peel and chop the garlic cloves. Sprinkle the garlic on top of the butternut squash.

Drizzle olive oil over the squash and garlic.

Next, sprinkle the salt over the squash and toss to coat.

Place in the oven and roast for 30 to 40 minutes, flipping the slices over halfway through roasting.

Plate and serve. Simple and delicious, garlic butternut squash is an easy side dish perfect for any meal like this porcini roasted pork tenderloin (that will be posted soon). Tip: roasted cauliflower is made the exact same way and is a great pairing with the squash. Decrease the cooking time to 25 to 30 minutes.


  • Laurie @Simply Scratch

    Gotta love a recipe that calls for 4 ingredients!This is definetly something I’ll make! <3 Fall!

  • Rivki Locker

    I love that you left the squash unpeeled! This looks lovely.

  • Ira Rodrigues

    simply delicious! we always roasted squash, all time fav :)

  • Christina @ Sweet Pea's Kitchen

    I love roasted butternut squash! Looks delicious! :)

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