Description
Roasted butternut squash is a seasonal favorite that embodies the warmth and flavor of autumn. This simple yet satisfying dish transforms the humble squash into a sweet, caramelized delight perfect for any meal. Whether served as a side dish, tossed in salads, or blended into soups, its versatility shines through. The natural sweetness pairs beautifully with spices like cinnamon and paprika, making it an appealing addition to your culinary repertoire.
Ingredients
1 medium butternut squash (2–3 pounds)
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
? teaspoon black pepper
Optional seasonings: 1 teaspoon garlic powder, 1 teaspoon paprika, or ? teaspoon cinnamon
Instructions
Preheat the oven to 400?F (200?C).
Peel the butternut squash, cut off both ends, slice it in half lengthwise, and scoop out the seeds. Cut into uniform 1-inch cubes.
In a large bowl, toss the squash cubes with olive oil, salt, pepper, and any optional seasonings until evenly coated.
Spread the seasoned cubes on a baking sheet lined with parchment paper in a single layer.
Roast for 25-30 minutes until tender and lightly caramelized, tossing halfway through for even browning.
Notes
For added crispiness, avoid overcrowding the baking sheet.
Experiment with different spices or add nuts for texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 120
- Fat: 3g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 2g