Roasted Butternut Squash Recipe by Sarah Price

Roasted Butternut Squash Recipe by Sarah Price

One of the best things about growing up in an Anabaptist family is that food is always plentiful at family gatherings. Luckily, the preparation of the food isn’t really that hard, because I’m not always known to be consistent in the area of cooking great food. I think my cooking skills come and go in waves. Maybe I should track my good recipes against the lunar cycle!

My grandmother was a great cook. Since I spent a lot of time with her during my young years, I was always allowed to help…which usually translated into sitting on a stool at the counter and eating freshly washed and cut grapes while she did the real cooking.

Now that I’m the designated cook in our family, my husband and children get to play the nightly game of “What did Mom cook tonight?” Sometimes I attempt something fancy (kudos to Ina Garten for her fantabulously easy cookbooks), sometimes I order in, and sometimes I revisit the index cards of recipes handed down to me from my grandmother or my own mom.

During the autumn and winter months, I tend to cook more. I like the way that the kitchen warms up and creates a comforting environment on cold nights. I also tend to favor root vegetables. Since easy is the name of the game, this is one of my favorite recipes, not only to make but also to enjoy. I rarely get a complaint from anyone at the table when I served this dish.


2 large butternut squash
3 tablespoons of butter or olive oil
Minced garlic (optional)


Preheat oven to 400 degrees.
Cut the squash lengthwise and remove the seeds.
Remove the rind of the squash.
Cut into one-inch cubes.
Put into a large bowl and drizzle melted butter or olive oil on top. Mix.
Sprinkle with salt and mix again.
Put onto a baking sheet and bake for approximately 25 minutes.

Here’s another little trick…try using other oils instead of olive oil. We’ve been using a lot of flax seed oil and grape seed oil. Also, in regards to salt, we use Kosher salt in our house. However, if you are on a diet that restricts salt intake, pick up a can of Herbamare. My Amish friends and my Mennonite uncle use it in place of regular salt.


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2 Replies to “Roasted Butternut Squash Recipe by Sarah Price”

  1. I’m a squash lover, too! One spice that I love with both squash and sweet potatoes is cumin. You need to try sprinkling it on the next time you make roasted squash!

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