Roasted Butternut Squash: A Cozy Autumn Essential for Everyone
Roasted Butternut Squash: A Flavorful Fall Favorite for Every Table. A simple, delicious, and healthy roasted butternut squash recipe perfect for fall.
Equipment
- Chef's knife
- cutting board
- Vegetable peeler
- Spoon
- large mixing bowl
- Baking sheet
- Oven
Ingredients
Basic Ingredients
- 1 medium butternut squash (about 2 to 3 lbs), peeled, seeded, and cut into ¾-inch cubes
- 1 to 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt or to taste
- black pepper to taste
- ½ teaspoon garlic powder optional
- ½ teaspoon smoked paprika optional
- ½ teaspoon chili powder optional
- cinnamon optional
- fresh herbs (like thyme or rosemary) for garnish
Instructions
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Using a vegetable peeler, remove the skin from the squash. Slice off both ends. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Then, cut the squash into ¾-inch cubes.
- Place the cubed squash in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, and any desired spices. Toss well to ensure each piece is coated evenly.
- Spread the squash cubes in a single layer on a parchment-lined baking sheet. Avoid crowding the pan; use two sheets if necessary to ensure even browning.
- Bake in the preheated oven for 25 to 35 minutes, flipping the pieces halfway through. The squash is ready when it’s tender inside and golden-brown on the edges.
- Serve warm as a side dish, toss into salads, grain bowls, or pasta, or store for meal prep.
Notes
This roasted butternut squash recipe is healthy, gluten-free, vegan, and can easily be adapted with various spices.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 30gProtein: 2gFat: 0.5gSodium: 150mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 700IUVitamin C: 35mgCalcium: 4mgIron: 6mg
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