Roasted Butternut Squash
User Reviews
5
Roasted Butternut Squash
Description
The Roasted Butternut Squash recipe starts by peeling and halving a medium 2-3 pound squash, removing seeds, and chopping it into one-inch chunks. The pieces are coated with olive oil and seasoned with salt, black pepper, Italian seasoning, and garlic powder. Roasting at 425°F yields tender squash with lightly browned edges that develop a caramelized flavor and soft texture.
An optional step enhances the dish by drenching the roasted squash in browned butter, which is cooked until golden and may be sweetened with a teaspoon of honey to deepen its flavor, creating a rich, nutty finish. This addition enriches both taste and presentation.
Serving immediately preserves the squash’s texture, though it can also be reheated carefully. The use of dried herbs and garlic powder simplifies seasoning without requiring fresh ingredients.
Ingredients
- 1 butternut squash medium size (2-3 pounds
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper or ¼ teaspoon ground black pepper, cracked
- 1 teaspoon Italian seasoning or Herbs de Provence, dried
- 1 teaspoon garlic powder
- 4 tablespoons butter optional
Instructions
- Preheat oven to 425 degrees and grease a large baking sheet.
- Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
- Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.
- Season with salt, pepper, dried herbs, and garlic powder.
- Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.
- Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.
- Spoon browned butter over squash and serve immediately.
Notes
- Adding a teaspoon of honey to the browned butter before drizzling adds a subtle sweetness that complements the roasted squash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 404mg | 17% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 13304IU | 266% |
| Vitamin C | 26mg | 29% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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