Recipe: Roasted Butternut Squash

by Megan

Just because fall is officially here doesn't mean the farmer's market season has to end! There are plenty of seasonal ingredients that can make fall as delicious as any other season. This week I'm going to purchase butternut squash from the farmer's market in an attempt to try something new.

Butternut squash is a winter squash grown on a vine, also known as the butternut pumpkin. It is used similar to other pumpkins in Australia. It is a fruit but used as a vegetable. The taste is sweet and nutty similar to a pumpkin. The flesh is orange-ish and the skin is yellow. The flesh is sweeter when it is deeper orange. They can be roasted, toasted, pureed for soups, and mashed in casseroles, breads or muffins! Butternut squash is a good source of fiber, vitamin C, manganese, magnesium, potassium, vitamin A and vitamin E. The skin can be cooked on or removed and is edible either way. The seeds are also edible by eating raw or roasted. Butternut squash can be stored in cooler area like the basement. With the dirt and stem on the squash, it can last months in those cooler areas! Here is a recipe!


Roasted Butternut Squash


  • 1 squash
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes



Share this article:

Related Posts