Roasted Butternut Squash Recipe
User Reviews
5
Roasted Butternut Squash Recipe
Description
This recipe begins by preheating the oven to 400°F and preparing a baking sheet. The butternut squash is peeled, halved, seeded, and chopped into roughly 1-inch chunks of even size for uniform roasting. The squash pieces are tossed with extra virgin olive oil, fine sea salt, and freshly ground black pepper. They are spread in a single layer on the baking sheet and roasted in the oven for 35 to 40 minutes, turned halfway to promote even browning. The baking is complete when the squash is fork tender and has golden spots.
The roasted squash offers a soft interior with slightly crisp and browned edges, enhancing its natural sweetness. The preparation is straightforward and relies on quality olive oil and proper seasoning for flavor. The texture is tender and creamy inside, contrasting with the caramelized exterior.
This dish can be served as a side to meats, mixed into salads, or puréed for soups. It is a versatile vegetable dish suitable for many meals.
Optional variations include adding cinnamon and brown sugar for sweetness, crushed red pepper or Cajun spice for heat, pecans for texture, fresh or dried herbs for aroma, and finishing with grated Parmesan. Tossing with bacon fat before roasting or topping with cooked bacon adds savory depth.
Ingredients
- 1 large butternut squash (3 lbs)
- 3 Tbsp extra virgin olive oil
- 1 tsp salt fine sea salt
- 1/2 tsp black pepper freshly ground
Instructions
- Preheat the oven to 400°F with the rack in the center of the oven. Line a rimmed baking sheet with parchment paper or use a non-stick baking sheet.
- Peel the butternut squash with a potato peeler or vegetable peeler going from the stem to the base. Cut off the stem, then halve the squash lengthwise. Scoop out and discard the seeds. Chop the squash into 1-inch chunks— they don’t have to be perfect, but keeping them evenly sized will ensure even roasting.
- Transfer squash to the baking sheet, drizzle with oil, salt, and pepper, and toss to combine.
- Spread the squash evenly in a single layer on the baking sheet and bake until fork-tender and golden brown in spots, about 35-40 minutes, depending on the size. Be sure to turn the squash after 20 minutes for even roasting.
Notes
- Add cinnamon and brown sugar for a sweeter variation.
- Season with crushed red pepper flakes, chili powder, or Cajun spice for a spicy option.
- Sprinkle crushed pecans in the last 5 minutes of cooking for added texture.
- Use fresh herbs like thyme, rosemary, or parsley, or dried herbs to change flavor profiles.
- Toss squash with bacon fat before roasting and top with cooked diced bacon or pancetta for richer flavor.
- Finish with freshly grated Parmesan or Pecorino cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings as a side dish
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 119kcal | 6% |
| Carbs | 15g | |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 393mg | 16% |
| Potassium | 442mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 13288IU | 266% |
| Vitamin C | 26mg | 29% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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