Baked Butternut Squash
Sweet, orange-hued butternut squash is one of the most iconic flavors of fall. And while I love it in everything from soup and pasta to tarts and risotto, I think the best way to enjoy it is also the simplest: baked slowly with olive oil, salt, and pepper until tender. This understated side dish can pair with just about anything you’re serving this season, and lets the flavor of the squash shine. Here’s how to make the very best baked butternut squash.
Ingredients
- 1 medium butternut squash (about 3 pounds)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Arrange a rack in the middle of the oven and heat the oven to 375°F.
- Place 1 medium butternut squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits.
- Drizzle a 9x13-inch baking dish with 1 tablespoon of the olive oil and tilt the dish to coat. Place the squash halves cut-side up in the baking dish. Drizzle with the remaining 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Bake until fork-tender and caramelized around the edges, 75 to 90 minutes. To serve, slice into 1-inch-thick wedges or, if preferred, scoop out the flesh and mash lightly with a fork.