How to Roast Butternut Squash

Butternut squash is a staple in many fall dishes. The deep orange squash is super versatile and works well as Advertisement - Continue Reading Below, as a bacon butternut squash side, or is pretty perfect on its own, simply roasted with olive oil, salt, and pepper.

Cutting butternut squash—the first step to roasting—may seem intimidating, but this how-to on will help you run your best all year long.&nbsp breaks it down for you.

After cutting your squash, it’s just three simple steps to golden perfection. 

1. Get your oven HOT.

To get a caramelized crust (and creamy inside), you want your oven to be at 425°. Also, skip the parchment paper. You’ll get a better caramelized edge if you bake the squash directly on a sheet pan (or on foil).

2. Use Don’t overcrowd your baking sheet.

For a simple roasted butternut squash you don’t need much. Toss it in some olive oil with salt, pepper, and red pepper flakes for a little kick. 

3. Don’t overcrowd your baking sheet. 

Spread out your squash on a baking sheet and try not to overcrowd the squash. A crowded pan will keep the squash from roasting and getting the golden crust that we’re going for. (You’ll end up steaming the squash instead.) Depending on the size you cut your squash, it should take anywhere from 40 to 50 minutes to roast. You’ll be able to pierce the squash easily with a fork when it’s done—keep cooking until you can!

[From training tips, to fueling strategies, to improving the mind-body connection, the Runner’s World 2020 Calendar will help you run your best all year long.]