Roasted Butternut Squash
This easy recipe yields roasted butternut squash that is crispy on the outside, tender on the inside, evenly cooked, and perfectly seasoned. It makes a delicious and healthy side dish, but also is a fabulous addition to salads.
Servings: 4
Equipment
Ingredients
- 1 medium butternut squash about 4 pounds, or 36 ounces chopped butternut squash
- 1½ tablespoons extra virgin olive oil or avocado or coconut oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400℉/205℃ and line a rimmed baking sheet with parchment paper or grease the pan well with olive oil.
- If needed, wash and dry 1 medium butternut squash. Remove the skin with a vegetable peeler. Cut in half lengthwise and remove and discard seeds. Cube the squash into 1-inch pieces.
- Toss the butternut squash cubes with 1½ tablespoons extra virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper until the squash is evenly seasoned. Feel free to add in seasonings of your choice at this step.
- Spread the squash out evenly onto the prepared pan, ensuring there is enough space around the squash to allow it to evenly brown.
- Roast for 20 minutes, remove the pan from the oven and flip the squash over. Roast for at least another 20 minutes, or until squash is tender and browned slightly.
Notes
Butternut Squash: A huge time-saving tip is to purchase cubed butternut squash from your produce section (not the frozen cubed squash.) Often it is not only a time-saver, but the difference in cost is negligible.
Baking Sheet: Be sure to use a rimmed baking sheet to prevent butternut squash from falling into a hot oven and burning.
Parchment Paper: Parchment paper really helps to prevent the squash from sticking to the pan, but you can toss with an additional ½ tablespoon olive oil or line your baking sheet with a silicone liner instead.
Oven Temp: Be sure your oven is fully preheated before placing squash in the oven! The rapid heating of the oven will result in the squash browning too rapidly.
Storage: Store for up to 4 days in the refrigerator and up to 3 months in the freezer. Reheat in a 400-degree oven for 10-15 minutes from the refrigerator and 20-30 minutes from the freezer.
For Different Flavor Varieties:
- Thyme Butternut Squash: add 1 tablespoon minced fresh thyme leaves
- Cinnamon Brown Sugar Butternut Squash: add 2 tablespoons brown sugar and 1 teaspoon ground cinnamon
- Maple Butternut Squash: add 2 tablespoons maple syrup
- Garlic Butternut Squash: add 5-7 whole cloves of peeled garlic cloves
- Spiced Butternut Squash: add 1 teaspoon smoked paprika, ½ teaspoon garlic powder.
Nutrition
Calories: 131kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg
