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Roasted Butternut Squash

This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.

  • Servings: 4
Roasted Butternut Squash

Source: The Martha Stewart Show, March 2007


  • 1 small butternut squash, peeled, halved lengthwise, seeds removed, and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • Course salt and freshly ground pepper


  1. Preheat oven to 400 degrees. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Transfer to a baking sheet in an even layer, and roast until tender, about 20 minutes.

Reviews (1)

  • SAHMCOOK 22 May, 2013

    I added a 1/2 of a thinly sliced onion to this recipe and roasted it until some pieces were a slightly more well-done and it was fabulous. Will try again with a hint of nutmeg or cinnamon next time. :)

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