Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
Use a sharp chef’s knife to carefully slice the butternut squash in half lengthwise. Scoop out the seeds with a spoon and discard or save for roasting.
Brush the cut sides of the squash generously with olive oil, ensuring the flesh is coated evenly. Sprinkle with salt and pepper for seasoning.
Place the squash halves cut-side down on the prepared baking sheet. This helps the flesh caramelize evenly and stay tender.
Roast in the oven for about 40-45 minutes, until the flesh is very tender and caramelized around the edges. You’ll notice a fragrant, sweet aroma filling the kitchen.
Remove the baking sheet from the oven and let the squash cool slightly for easier handling.
Use a fork or skewer to gently scrape the flesh away from the skin, transferring it to a bowl. The flesh should be soft and easy to mash.
Mash the roasted flesh gently with a fork or spoon until smooth or slightly chunky, depending on your preference.
Stir in a splash of lemon juice and a pinch of smoked paprika, mixing well to combine. These add brightness and smoky depth to the dish.
Taste and adjust the seasoning as needed — maybe a little more salt, pepper, or lemon juice for brightness.
Optionally, sprinkle chopped fresh thyme or rosemary on top for an aromatic touch before serving.
Serve the roasted butternut squash warm, enjoying its sweet, smoky flavor with a tender, creamy texture. It’s perfect as a side or a comforting vegetarian main.
