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Description
A simple and delicious recipe for roasted butternut squash, perfect as a healthy side dish or a versatile ingredient in fall meals. Roasting brings out the squash’s natural sweetness and creates a tender texture.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 lbs)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: herbs like rosemary or thyme, maple syrup, or cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the butternut squash. Cut off the stem and bottom.
- Peel the squash using a sharp vegetable peeler or knife.
- Cut the squash in half lengthwise. Scoop out the seeds and stringy bits.
- Cut the squash halves into uniform cubes, about 1-inch in size.
- In a large bowl, toss the squash cubes with olive oil, salt, and pepper until evenly coated.
- Spread the squash in a single layer on a baking sheet.
- Roast for 25-35 minutes, or until tender and lightly caramelized, flipping halfway through.
- Serve hot.
Notes
- For sweeter squash, drizzle with maple syrup in the last 10 minutes of roasting.
- Add fresh or dried herbs like rosemary or thyme during the last 15 minutes of cooking.
- Cinnamon or nutmeg can add a warm spice note.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
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