Olive Oil Roasted Butternut Squash
User Reviews
5
Olive Oil Roasted Butternut Squash
Description
This recipe uses peeled and seeded butternut squash cut into uniform 1-inch cubes. Coating the cubes in olive oil ensures even roasting and helps the seasonings adhere. The addition of garlic powder and chili powder creates a subtle savory heat balancing the natural sweetness of the squash.
Roasted at 425 °F on parchment-lined baking sheets, the squash develops tender texture and lightly caramelized edges. Stirring once during cooking encourages even roasting. The result is squash that is soft inside with a slight exterior crispness and a flavorful seasoning mix.
Olive Oil Roasted Butternut Squash can be served immediately, complementing roasted meats or grain dishes. It can also be added cold to salads or reheated gently.
To intensify garlic flavor, fresh minced cloves may be used, though garlic powder provides more even flavor distribution. High smoke point fats like ghee may be substituted for olive oil. Leftovers store well refrigerated for 3-4 days and reheat best at low microwave power. Avoid using frozen squash cubes as their texture differs when roasted.
Ingredients
- 1.5 pounds butternut squash Peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil see notes
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
- Add the salt, garlic powder, and chili powder. Mix well.
- Arrange the butternut squash cubes on the prepared baking sheet in a single layer. Roast them for 15 minutes.
- Gently stir, then continue roasting until tender, 10-15 more minutes. Serve immediately.
Notes
- For stronger garlic notes, mince fresh garlic cloves instead of using garlic powder.
- Melted ghee can replace olive oil for a different flavor and higher smoke point.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat on low power to preserve texture; the squash is also enjoyable cold.
- Do not use frozen butternut squash cubes as they do not roast well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Sodium | 200mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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