Butternut Squash “Candy” Recipe

Quick! Before the cold is gone for good, a roasted butternut squash recipe to delight the taste buds of your entire family, kids included. The sugars in the squash caramelize when roasted and turn a healthy vegetable full of vitamin A and B and low in calories to boot, into yummy “candy” of which there’s never enough. The only downside is that you have to peel it, but most wonderful things take a bit of work, and uncovering the rich orange flesh under the skin is always very exciting.

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Servings Prep Time Cook Time
4people 15minutes 40minutes
Servings Prep Time
4people 15minutes
Cook Time
    Servings: people
    Servings: people
      1. Preheat your oven to 375 deg.
      2. Peel the butternut squash. (Photo included for peeling inspiration!)
      3. Discard the seeds and chop it into small, 1/2 inch dice.
      4. Lay the little chunks onto a cookie sheet and pour the olive oil and sprinkle salt over the top. Use your hands to rub the oil and salt all over the little pieces.
      5. Before washing your hands, rub the olive oil into your hands and forearms for lovely soft skin. Then wipe with a paper towel.
      6. Roast the squash in your preheated oven for about 40 minutes, or until they look toasty and feel tender. Flip the pieces over a few times during the roasting to let the oven kiss all their sides.