Here, we give butternut squash a quick spin in the microwave to get it tender before roasting it. It shortens the cook time, but you still get the nice browning you can only achieve by oven roasting.

EatingWell Magazine, January/February 2022


Credit: Greg DuPree

Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

  • Place squash in a large microwave-safe bowl and add water. Cover with plastic wrap and microwave on High until just tender, 8 to 9 minutes.

  • Meanwhile, mash garlic and salt together with a fork or a chef's knife on a cutting board, then transfer to a small bowl. Stir in oil, jalapeño and ground pepper.

  • Lay one squash half, cut-side down, between 2 wooden spoons and make cuts 1/4 inch apart, cutting down just to the spoons so the squash remains intact. Carefully transfer to the prepared pan. Repeat with the other half. Brush the oil mixture over the squash, pressing it between each cut.

  • Roast until the squash is lightly browned, 30 to 35 minutes. Serve garnished with cilantro, if desired.


Parchment paper

Nutrition Facts

1 cup
144 calories; protein 1g; carbohydrates 15g; dietary fiber 3g; sugars 3g; fat 9g; saturated fat 1g; sodium 102mg; potassium 458mg.