Roasted Butternut Squash: The Best Comfort Dish You'll Love
Roasted Butternut Squash is a flavorful and versatile dish that's naturally gluten-free, vegan, paleo, and Whole30-friendly.
Equipment
- Chef's knife
- Vegetable peeler
- Spoon
- large mixing bowl
- Baking sheet
- Oven
- Spice grinder
Ingredients
Vegetables
- 1 medium butternut squash about 2 to 3 lbs, peeled, seeded, and cut into ¾-inch cubes
Oil and Seasoning
- 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
- ½ teaspoon cinnamon optional
Herbs
- fresh herbs like thyme or rosemary for garnish, optional
Instructions
Preparation
- 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. 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, until 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 recipe is clean, healthy, and adaptable with various spices and herbs.
Nutrition
Serving: 1cupCalories: 82kcalCarbohydrates: 22gProtein: 2gSodium: 265mgPotassium: 494mgFiber: 6gSugar: 3gVitamin A: 25IUVitamin C: 20mgCalcium: 3mgIron: 5mg
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