Fall veggies! Roasted Butternut Squash

If you, like me, love roasted veggies but have either ended up with petrified pieces or greasy slop when you’ve tried to do this at home, rejoice. There is a way!!!

I’ve studied my friend, Michael, as he has roast any number of delicious vegetables—without any measuring tools at all. After studying his technique on numerous occasions, I decided to try this at home. The results were less than spectacular and certainly not Michael-worthy. Even so, I would not be daunted!

After several efforts on some unsuspecting members of the squash family, I think I have discovered the secret: less olive oil. I am quite fond of olives in their many forms, though have discovered that there can be too much of a good thing.

Roasted Butternut Squash


  • 1 medium sized butternut squash, peeled, seeded and cut into cubes
  • 1 Tablespoon olive oil (and not a drop more!)
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Mix all ingredients together in a bowl.
  3. Prepare a cookie or baking sheet with a piece of parchment paper (for easy clean up).
  4. Dump squash mixture onto cookie sheet and spread until there is only one layer of squash.
  5. Bake for 25 minutes. Don’t bother turning the squash over halfway through cooking and don’t open the oven until the timer goes off.

These were utter perfection! My squash was 2 ½ pounds and baked down to about 1 ½ cups of roasted squash.


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