Mom's oven roasted butternut squash

Stacia Osborn


This dish requires little attention on your part past the chopping of the squash. Once you stick it in the oven, you have to visit it only once before it is done! My mum is a gifted cook who makes even the simplest of recipes epicurean. She texted me this recipe when I asked her for a simple way to use a butternut squash. DELICIOUS!


★★★★★ 3 votes

30 Min
1 Hr


  • 1
    butternut squash
  • ·
    olive oil - enough to toss the pieces in
  • ·
    balsamic vinegar - enough for sprinkling squash

  • ·
  • ·
  • ·

How to Make Mom's oven roasted butternut squash


  1. Preheat oven to 325
  2. Whack the butternut squash into small pieces using a SHARP, sturdy knife. It is not necessary to peel the squash if you don't wish to.
  3. Toss the squash in a bit of olive oil
  4. Roast on a cookie sheet or in a pie pan for half an hour or so. (If you left the skin on the squash, cover the cookie sheet with tin foil for the first half hour of cooking)
  5. After roasting for half an hour, stir around on the cookie sheet and then sprinkle with balsamic vinegar
  6. OPTIONAL: At this time add your pieces of onion, tomato, zucchini or any other veggies you want
  7. Return cookie sheet to the oven and roast until fork-tender (probably another 30 minutes)

Printable Recipe Card

About Mom's oven roasted butternut squash

Dietary Needs: Vegetarian

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