Roasted Butternut Squash
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5 (~1-Cup Servings)
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Calories
154 kcal
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Course
Side Dish
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Cuisine
Indian, Middle Eastern, Vegan
Roasted Butternut Squash
Description
Roasted Butternut Squash involves carefully peeling, seeding, and cubing a medium butternut squash into half- to three-quarter-inch pieces. Tossing the cubes with avocado oil and pure maple syrup creates a surface for gentle caramelization and sweetness as the squash roasts in a hot oven. Seasoning with salt, black pepper, and optional curry powder or shawarma spice blend adds layers of savory and aromatic notes that complement the squash's natural flavor.
The technique of roasting at 400°F on parchment-lined sheets allows the squash to cook evenly and develop lightly crisp edges while becoming tender inside. The texture is creamy and slightly sweet, accented by the spices when used. This method is straightforward but produces a side dish that pairs well with a variety of main courses.
For convenience, peeled and cubed squash can be frozen ahead, then roasted from frozen with adjusted cook times. Blotting excess moisture before seasoning helps maintain a good roasted texture.
Ingredients
- 1 medium butternut squash ~7 cups cubed, peeled, cubed, seeds removed
- 1 Tbsp avocado oil (or other neutral oil with high smoke point)
- 1 ½ Tbsp maple syrup
- 1 healthy pinch salt sea salt
- 1 healthy pinch black pepper sea salt
- 1-2 tsp curry powder or shawarma spice blend (optional)
Instructions
- The best way to cut butternut squash is to start with a large, very sharp knife and a sturdy cutting board. To begin, cut off the top stem and bottom end of your squash and discard.
- Then cut the squash in half where the small, cylinder shape and round, bulb shape meet. Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin (NOTE: You can leave it on as the skin is edible, but we prefer removing it for creamier texture). Remove any seeds with a spoon or ice cream scoop. Cut the squash into small (~1/2 - 3/4-inch) cubes. For a visual of how to chop squash, watch this short video.
- Preheat oven to 400 degrees F (204 C) and line 1 large baking sheet with parchment paper or a non-stick sheet (use more baking sheets if making a larger batch — just know it will require more time to roast).
- To a large mixing bowl or the prepared baking sheet(s), add cubed squash, avocado oil, maple syrup, salt, pepper, and curry powder or shawarma spice blend (optional). Toss until evenly coated with a spoon or spatula, then arrange in a single layer. Make sure there is a little room between the squash pieces to help them roast and get golden brown.
- Bake for ~20-25 minutes or until lightly browned. Toss at the 15-minute mark for more even cooking. Enjoy roasted squash in bowls, on salads, blended into soups, or as a side to nearly any main!
- Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Not freezer friendly once baked. Reheat on the stovetop over medium heat, or in a 350 degree F (176 C) oven or microwave until hot.
Notes
- If you have extra butternut squash, peel and cube it, then freeze in portions for future roasting without thawing.
- Cooking times may be slightly longer when roasting from frozen; blot any moisture before seasoning.
- Optional curry powder or shawarma spice blend adds a warm, savory element, but can be omitted for a simple roast.
- Using avocado or other neutral oils with a high smoke point is recommended for roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(~1-Cup Servings)
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 154 | 8% |
| Carbohydrates | 34.1g | 11% |
| Protein | 2.6g | 5% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.48g | 3% |
| Monounsaturated Fat | 1.94g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 27mg | 1% |
| Potassium | 828mg | 18% |
| Fiber | 9.2g | 37% |
| Sugar | 9.2g | 18% |
| Vitamin A | 32015IU | 640% |
| Vitamin C | 43.34mg | 48% |
| Calcium | 124mg | 12% |
| Iron | 1.73mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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