How to Roast Butternut Squash

Ingredients

Ingredients

• 1 pound (453g) butternut squash, peeled, seeded, and cut into 1-inch cubes

• 2 tablespoons (30ml) extra-virgin olive oil or other cooking fat (see note)

• 1 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume

• 1/4 teaspoon baking soda (optional, see note)

Instructions

Directions

1. Preheat the oven to 400ºF (200ºC). Toss squash with olive oil, salt, and baking soda (if using), and arrange on a rimmed baking sheet, making sure not to overcrowd the sheet. Roast, using a thin metal spatula to turn pieces 2 or 3 times during cooking, until squash is tender and golden brown, about 25 minutes. Set aside.