Roasted Butternut Squash Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
96 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Butternut Squash Recipe
Description
This Roasted Butternut Squash Recipe involves peeling, halving, seeding, and slicing the squash, which is coated with extra virgin olive oil and salted before roasting at 425°F until golden and tender. The slices are flipped during roasting for even caramelization, with an optional broiling step for extra color. Meanwhile, a vinaigrette is made by combining fresh lime juice and zest, minced garlic, red pepper flakes, minced anchovy fillets, and olive oil, emulsifying these ingredients for a bright, savory sauce.
Once roasted, the butternut squash slices are dressed with this vinaigrette and garnished with toasted chopped nuts—hazelnuts, walnuts, or pecans—and thinly sliced scallions, adding crunch and freshness. The anchovy in the dressing contributes umami depth without overpowering the natural sweetness of the squash.
The recipe allows for prepping the squash and vinaigrette ahead of time for easier assembly when serving. It suits side dishes for dinners that call for a nuanced vegetable component and pairs well with other Mediterranean flavors.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 butternut squash peeled, halved, and seeded, 2 lbs
- 1/4 tsp kosher salt or fine sea salt
- 2 tbsp lime juice fresh
- 1/2 tsp lime finely grated zest
- 1 garlic minced, clove
- crushed red pepper flakes a pinch
- 1/4 cup hazelnut or walnuts or pecans, toasted, chopped
- 3 anchovy fillets in oil minced
- 2 scallions thinly sliced, whites and green parts
Instructions
- Heat the oven to 425 degrees F.
- Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn't all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.
- Roast in the heated oven until the squash is golden brown on the top, 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer. (I ended up putting mine under the broiler for a couple more minutes for a little more color).
- Meanwhile, make the vinaigrette. In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons extra virgin olive oil until emulsified. Taste and add more salt and/or lime juice as needed.
- Serve the squash covered with the vinaigrette and sprinkled with the hazelnuts and scallions.
Notes
- Peel, clean, and slice butternut squash one day ahead; store in the refrigerator in a sealed bag.
- The lime vinaigrette can be prepared and refrigerated in advance; bring to room temperature before serving.
- Toasting nuts before adding them enhances their flavor and texture in the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 1.5g | 1% |
| Protein | 0.9g | 2% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 97.8mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 0.6g | 2% |
| Vitamin A | 39.9IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 8.6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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