Roasted butternut squash is a versatile and flavorful dish that pairs well with a variety of meals. Its naturally sweet and nutty flavor is enhanced through roasting, creating a caramelized exterior and a soft, buttery interior. Whether you’re serving it as a side dish, tossing it into salads, or blending it into soups, roasted butternut squash is a fall favorite that’s easy to prepare and always crowd-pleasing.
Equipment:
- Sharp knife
- Vegetable peeler
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula or tongs
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- 1 tablespoon fresh thyme leaves or rosemary (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. - Prepare the Butternut Squash:
Peel the butternut squash using a vegetable peeler. Slice it in half lengthwise, scoop out the seeds with a spoon, and dice the flesh into evenly sized 1-inch cubes. - Season the Squash:
In a large mixing bowl, toss the diced squash with olive oil, salt, and pepper. Add garlic powder, paprika, or fresh herbs for added flavor, if desired. Mix well to ensure the squash is evenly coated. - Spread on the Baking Sheet:
Arrange the squash cubes in a single layer on the prepared baking sheet, leaving space between pieces for even roasting. - Roast the Squash:
Place the baking sheet in the preheated oven and roast for 25-30 minutes. Flip the squash halfway through using a spatula or tongs to ensure even caramelization. The squash is ready when it’s golden brown and tender when pierced with a fork. - Serve and Enjoy:
Remove the roasted squash from the oven and serve immediately as a side dish, or use it as a topping for salads, grain bowls, or soups.
Presentation Ideas:
- Serve roasted butternut squash in a rustic bowl garnished with fresh herbs for a beautiful, simple presentation.
- Add a sprinkle of crumbled feta or Parmesan cheese for a touch of creaminess.
- Drizzle with a balsamic glaze or honey for a sweet and tangy finish.
Tips:
- Choose a butternut squash with a smooth, unblemished skin and a deep, even color for the best flavor.
- For extra crispiness, avoid overcrowding the baking sheet. Use two sheets if necessary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for future use.
Roasted butternut squash is a delicious and easy way to enjoy the comforting flavors of fall. With its caramelized edges and tender texture, it’s a side dish that’s sure to become a staple in your kitchen. Whether paired with a cozy roast or added to your favorite dishes, this recipe highlights the natural sweetness and versatility of butternut squash. Enjoy!
Roasted Butternut Squash Recipe
Discover the perfect roasted butternut squash recipe! With its caramelized edges and tender, sweet interior, this side dish is as simple as it is delicious.
Equipment
- Sharp knife
- Vegetable peeler
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula or tongs
Ingredients
- 1 medium butternut squash peeled, seeded, and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder optional
- 1 teaspoon paprika optional
- 1 tablespoon fresh thyme leaves or rosemary optional
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the Butternut Squash:
- Peel the butternut squash using a vegetable peeler. Slice it in half lengthwise, scoop out the seeds with a spoon, and dice the flesh into evenly sized 1-inch cubes.
- Season the Squash:
- In a large mixing bowl, toss the diced squash with olive oil, salt, and pepper. Add garlic powder, paprika, or fresh herbs for added flavor, if desired. Mix well to ensure the squash is evenly coated.
- Spread on the Baking Sheet:
- Arrange the squash cubes in a single layer on the prepared baking sheet, leaving space between pieces for even roasting.
- Roast the Squash:
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. Flip the squash halfway through using a spatula or tongs to ensure even caramelization. The squash is ready when it’s golden brown and tender when pierced with a fork.
- Serve and Enjoy:
- Remove the roasted squash from the oven and serve immediately as a side dish, or use it as a topping for salads, grain bowls, or soups.
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