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On a wooden cutting board with a red and white gingham cloth and a textured orange cloth folded in the right corner, a bowl of roasted butternut squash next to it, a fork.
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Roasted butternut squash

Autumn is the perfect season to make this delicious roasted butternut squash. So easy to make and so delicious to eat as is with a fork straight from the oven, or as a side dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Vegetarian
Keyword: butternutsquash
Servings: 6 portions

Ingredients

  • 1 large butternut squash
  • 2 tbsp olive oil
  • 2 tbsp oregano
  • 1 tbsp chili flakes

Instructions

  • Set the oven to 200 °C
  • Peel the butternut squash.
  • Cut in half and take out the seeds. Save the seeds to roast for a delicious snack (outside link)
  • Cut the butternut squash in smaller pieces.
  • On a baking sheet mix butternut squash, olive oil, oregano and chili flakes.
  • Roast the butternut squash mix in the oven for 15 - 20 minutes, depending on the size of your cut butternut squash. After ten minutes stir the butternut squash with a spoon for more even cooking.
  • Check with a fork if they feel soft.
  • Serve as a side dish.