Roasted Butternut Squash Recipe
User Reviews
5
Roasted Butternut Squash Recipe
Description
The butternut squash is carefully peeled and uniformly cubed to ensure even roasting. The seasoning blend balances sweet maple syrup with warming spices—cayenne for subtle heat, cinnamon for sweetness, and fresh herbs rosemary and thyme for earthiness. A light coating of olive oil and salt and pepper helps create a crispy exterior during roasting.
The squash is spread in a single layer on a greased baking tray to avoid steaming, and roasted at 375°F. After 15 minutes, the cubes are turned to promote even browning and roasted further until fork-tender with brown spots.
This method enhances the squash’s natural flavors with a balanced sweet-spicy-herbal profile, making it a versatile side dish for autumn and winter meals. Monitor closely after 20 minutes to prevent overcooking.
Preparation tips emphasize the importance of even dicing and spreading squash to ensure proper roasting rather than steaming, as well as careful time monitoring since oven performance may vary.
Ingredients
- 1 butternut squash 4 lbs
- 1 ½ tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 ½ tablespoon maple syrup
- 1 teaspoon cayenne pepper
- 1 teaspoon rosemary fresh chopped
- 1 teaspoon thyme fresh chopped
- 1 teaspoon cinnamon powder
Instructions
- First : prep the squash, by peeling off the skin and chopping it into cubes (see instructions above).Pro-Tip : Make sure to dice even cubes (about 1 inch cubes). The more even cubes, the more perfectly squash will roast.
- Pre-heat the oven to 375 degrees F.
- Transfer diced cubes of butternut squash into a large bowl.
- Add olive oil, salt & pepper, maple syrup, cayenne pepper, chopped fresh thyme and rosemary. Toss everything together.
- Spread the seasoned squash over greased baking metal tray. Pro-Tip : Make sure to spread squash in one even layer. If you over crowd or cramp the squash, it will end up steaming instead of roasting.
- Roast in pre-heated oven at 375 degrees F.
- After 15 minutes, remove the tray from oven and turn the cubes with a spatula. Return it back to the oven and continue to bake.
- When you start seeing brown spots on the squash cubes, and fork cuts through it’s ready. Remove it from oven.
- Transfer it to serving dish. Sprinkle with rosemary and thyme on top.
- Serve warm.
Notes
- Dice butternut squash into approximately one-inch even cubes to ensure uniform roasting.
- Spread squash pieces in a single layer on the baking tray to prevent steaming and encourage browning.
- Roasting time can vary; start checking after 20 minutes to avoid overcooking.
- Provided nutritional information is approximate and may vary depending on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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