roasted butternut squash recipe

Written ByJenny Smyth Posted on
roasted butternut squash recipe
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The Best roasted butternut squash recipe

I’ve always been a big fan of roasted butternut squash, and I’m not alone in my family. My kids love helping me prepare this dish, and it’s become a staple in our household. The aroma of roasting squash is just incredible, and the flavors that come out during cooking are amazing.

Roasted butternut squash is a great side dish for any occasion, whether it’s a holiday dinner or a weeknight meal. It’s also incredibly versatile – you can serve it as is, or use it as a base for soups, stews, and even desserts! One of the best things about this recipe is how easy it is to make.

Simply peel the squash, cut it into cubes or slices, toss with olive oil and your choice of spices, and roast until tender. I like to use a mix of salt, pepper, garlic powder, and paprika for added depth of flavor. My family loves when I serve this dish with a dollop of sour cream or Greek yogurt on top – it adds a nice tanginess to the sweetness of the squash.

But honestly, the best part of this recipe is how healthy it is. Butternut squash is packed with vitamins A and C, potassium, and fiber. And when you roast it with olive oil instead of butter or other high-calorie fats, you’re making a much healthier choice.

Plus, this recipe is so easy to scale up or down depending on the number of people you’re serving – perfect for small or large gatherings alike.

Roasted Butternut Squash

Roasted Butternut Squash

4.9 from 733 votes

This roasted butternut squash recipe is a delicious and easy side dish. It is perfectly seasoned with herbs and spices, and roasted to golden perfection.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 medium butternut squash
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary

👨‍🍳Directions

1Preheat the oven to 400°F.
2This ensures that the oven is at the correct temperature for roasting.
3While the oven is preheating, prepare the butternut squash.
4Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
5Then, cut each half into 1-inch cubes.
6In a large mixing bowl, combine the cubed butternut squash, olive oil, salt, black pepper, garlic powder, paprika, dried thyme, and dried rosemary.
7Toss until the butternut squash is evenly coated with the oil and spices.
8Make sure that every piece of butternut squash is well coated so that it roasts evenly.
9Spread the butternut squash cubes in a single layer on a baking sheet.
10Make sure that the cubes are not overcrowded.
11Roast in the preheated oven for 25-30 minutes, or until the butternut squash is tender and golden brown.
12Stir the butternut squash halfway through roasting to ensure even cooking.
13Remove the baking sheet from the oven and let the butternut squash cool for a few minutes before serving.
14This allows the butternut squash to finish cooking and become more tender.
15Serve the roasted butternut squash as a side dish with your favorite main course.

🔧Equipment

Cutting board
Sharp knife
Baking sheet
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 6g🍬Sugars: 5g🥩Protein: 3g

📝Notes

Tips: For added flavor, you can sprinkle some grated Parmesan cheese on the butternut squash before serving. You can also add other vegetables to the baking sheet, such as Brussels sprouts or carrots, for a mixed roasted vegetable dish.

Watch Video Of How Roasted Butternut Squash Works

Roasted butternut squash is one of those recipes that never fails me – whether I’m serving it as a side dish at Thanksgiving dinner or just adding some extra veggies to our weeknight meals.

And because it’s so easy to make ahead of time (and reheats beautifully), I love having some stashed away in my fridge for quick lunches or snacks.

❓ Frequently Asked Questions About Roasted Butternut Squash

1. What type of squash should I use for this recipe?

For this recipe, you’ll want to use a butternut squash – specifically the variety known as ‘Galeux d’Eysines’ or ‘Waltham Butternut’. These types have a sweeter flavor and softer texture than other varieties like ‘Atlantic Giant’ or ‘Hubbard’. If you can’t find these specific types at your local grocery store, don’t worry! Any butternut squash will do – just be sure to choose one that’s heavy for its size and has no soft spots.

2. Can I roast butternut squash in advance?

Yes! You can roast butternut squash up to 3 days in advance – simply let it cool completely before storing it in an airtight container in the fridge. When you’re ready to serve, reheat it in the oven until warm and caramelized.

3. How do I store leftover roasted butternut squash?

After reheating your leftover roasted butternut squash (see above), let it cool completely before transferring it to an airtight container. Store in the fridge for up to 5 days or freeze for up to 6 months.

4. Can I add other spices or seasonings to my roasted butternut squash?

Absolutely! While I love the simple flavors of salt, pepper, garlic powder, and paprika in this recipe, feel free to experiment with different spice blends like cumin-chili powder-garlic powder or smoked paprika-basil-garlic powder.

5. Is roasted butternut squash gluten-free?

Yes! This recipe contains no gluten-containing ingredients – making it perfect for those following a gluten-free diet.

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