Roasted Butternut Squash

Simple. Delicious.


Here’s a simple, delicious, and healthy side dish for your Thanksgiving table. While I tend to think everything is a vehicle for butter, butternut squash does truly live up to its name, and may not need any butter. With all the other dishes at Thanksgiving requiring butter, you could skip it on this one. Still I can’t help but to put a little butter on it, too! Please don’t judge me for it. 😉


One butternut squash
butter, ghee or margarine (to taste)
salt and pepper to taste


Preheat oven to 400º. Cut squash in half and scoop out seeds. (You can roast the seeds later with olive oil and salt for a tasty snack). Place in ungreased baking pan, cut side down. Add a 1/4 inch of water on the bottom of the pan. Bake for 20 minutes.

Flip the squash over, dot with butter or margarine, and add salt and pepper. Bake for 20 minutes, or until squash is tender when pierced with a fork.

Let cool. Then scoop out flesh from the skin and place in an oven-proof pot. Reheat gently in the oven, after the turkey comes out and is resting.

You may need to double this recipe if you are serving for Thanksgiving.


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