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Roasted Butternut Squash Recipe
4.8 from 94 votes

Roasted Butternut Squash Recipe

Roasted Butternut Squash slices are seasoned and baked until tender and golden, then served with a tangy lime and anchovy vinaigrette, sprinkled with toasted nuts and scallions. The dish combines sweet, caramelized squash with a savory, citrusy dressing and crunchy nut topping, offering a balance of textures and complex flavors that elevate the humble squash.

Prep Time
15 mins
Cook Time
30 mins
Servings: 6 people
Calories: 96 kcal
Course: Side Dish
Cuisine: Mediterranean

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

    Cup of Yum
  1. Heat the oven to 425 degrees F.
  2. 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.
  3. 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).
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 96

% 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.