Roasted Butternut Squash

Roast Butterntu Squash
A simple roasted butternut squash recipe

Butternut squash is a fantastic alternative to pumpkin or potatoes. Cubed, sliced or halved, the choice is yours. Serve as a side or tossed through a salad.


  • 2 medium size butternut squash
  • Olive oil
  • 7 thyme sprigs
  • 1 Tbsp chopped fresh rosemary
View Method Roasted Butternut Squash


  1. Preheat oven to 220°C.
  2. Cut the butternut squash in half length ways. Using a spoon scoop out the seeds and discard.
  3. Place the butternut squash flesh side up in a baking dish.
  4. Brush with olive oil then scatter with thyme sprigs and rosemary. Season with salt and pepper.
  5. Cook for approximately 35 minutes or until fork-tender. Serve as a side or remove skin and add to your favourite dish.
View Ingredients Roasted Butternut Squash
View Method Roasted Butternut Squash
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