Roasted Butternut Squash with Herbs and Lemon

To roast butternut squash, cut it into even pieces, toss them with olive oil, herbs and salt, and bake at 220 °C (425 °F) for 25 to 35 minutes, turning once, until tender and browned at the edges. It works as a side dish like roasted potatoes, and it takes about 15 minutes of work. This recipe serves 4 as a side.

Ingredients

• 1 medium butternut squash (about 1 kg or 2 lb)
• 3 tablespoons olive oil (45 ml)
• 2 teaspoons dried herbes de Provence (or a mix of thyme, rosemary and oregano)
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt, plus black pepper to taste

How to cut butternut squash

1. Cut off the stem end and the base, then stand the squash on its flat end and cut it in half where the thin neck meets the round bulb. This makes it easier to handle.
2. Peel with a sturdy vegetable peeler. If the skin is hard, microwave the whole squash for 2 minutes to soften it first, after piercing it a few times with a fork.
3. Cut the bulb in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Keep the seeds if you want to roast them separately.
4. Cut the flesh into pieces about 2 cm (3/4 in) thick, either cubes or half-moon slices. Pieces of similar size cook evenly.

How to roast it

1. Heat the oven to 220 °C (425 °F). Line a large baking sheet with parchment paper.
2. Stir the herbs into the olive oil and let the mixture sit for 15 to 20 minutes so the herbs soften and flavor the oil. Whisk in the lemon juice and salt.
3. Toss the squash with the marinade in a large bowl so every piece is coated.
4. Spread the pieces in a single layer with a little space between them. Crowded squash steams instead of browning.
5. Roast for 25 to 35 minutes, turning the pieces once halfway through and brushing with any marinade left in the bowl. The squash is done when a fork goes in easily and the edges are golden.

The original recipe uses thin slices and a hotter oven, 230 °C (450 °F), for about 15 minutes. That works for slices about 1 cm (1/2 in) thick, but watch them closely, because thin pieces burn quickly.

Serving ideas

Serve the squash warm next to roast chicken, pork or turkey, or with crusty bread and a spoonful of yogurt or goat cheese as a light meal. Leftovers are good tossed into a salad with arugula and toasted pumpkin seeds, or blended into soup. Store cooked squash in a covered container in the refrigerator for up to 4 days, and reheat in the oven to keep the edges crisp.

Tips

• Add the lemon juice to the marinade rather than the pan before roasting only if you like it tangy; for a sweeter result, squeeze it over the squash after roasting.
• The skin of butternut squash is edible when roasted, so you can skip peeling if you prefer. It will be a bit chewier.
• Add a pinch of chili flakes or a few garlic cloves in their skins for extra flavor.

Frequently asked questions

How long does it take to roast butternut squash?

Cubes about 2 cm (3/4 in) thick take 25 to 35 minutes at 220 °C (425 °F). Thin slices can be ready in 15 to 20 minutes.

Do you have to peel butternut squash before roasting?

No. The skin is edible when roasted, but it is chewier, so most people peel it for cubes and slices.

How do you keep roasted squash from getting soggy?

Use a hot oven, spread the pieces in a single layer without crowding, and turn them once during roasting.