Roasted Butternut Squash Recipe (So Easy!)

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If you are not sure how to cook butternut squash, you will repeat it after trying this cube Roasted Butternut Squash Recipe. This is actually easy and one of my favorites healthy side dishes autumn!Serve with an easy dinner main course, or add it to recipes Butternut Squash Salad or Butternut Squash Soup. I’m going to show you an easy way to prepare and roast butternut squash – without the hassle of peeling and cutting.

Ingredients and Substitution Instructions

This section explains how to choose the best ingredients for roasted butternut squash, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

• Butternut Squash -Whether you’re making a roasted butternut squash recipe or cooking it otherwise, always choose a squash that’s heavier for its size. Mine is 3 pounds, so if yours is much smaller or larger, you can adjust the amounts of the other ingredients.
• olive oil – Helps seasonings stick, adds flavor, and promotes caramelization. Other heat-resistant oils, such as avocado oil, can also be used.
• seasoning – garlic powder, sea ​​saltand Black pepper You just have to complement the sweet buttery flavor of the roasted butternut squash. Check out more seasoning ideas below!

How to Peel and Cut a Pumpkin

You can roast a half butternut squash or even a whole one, but I prefer peeling and dicing it because it cooks faster and you get a delicious caramel on the edges. Here’s how to cut and peel butternut squash with ease:

1. piece. Use a sharp knife to cut off the top and bottom of the squash chef knifethen cut in half vertically (top to bottom).

Tip: Soften the skin for easy cutting and peeling.

For easier and safer prep, poke the outside of the squash with a paring knife and microwave for 2-3 minutes. This softens the skin, so peeling is a piece of cake.

2. peel. use one vegetable peeler Or a small paring knife to peel the skin off the two halves. If using a peeler, the easiest way to do this is to stand the squash upright on a cutting board, use the flat bottom as a lever, and peel down. Then, flip and move down the still-peeled part again.

3. Remove seeds. Scoop out the seeds with a spoon.
4. piece. Cut the halves into half-moon shapes.

5. dice. Cut each half moon crosswise to make an even cube. At this point, you can make the roasted butternut squash recipe below, cook it any other way you like, or freeze the squash for later.

How to Cook Butternut Squash in the Oven

This section describes how to cook butternut squash in the oven, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

1. season. In a large bowl, add the squash, olive oil, garlic powder, sea salt and pepper.
2. arrange. Spread the seasoned cubes in a single layer on the baking sheet large pan. I recommend an unlined pan (but you can spray it with cooking spray) for the best browning, but foil will work too. The parchment paper will reduce the caramelization you will get.

Tip: Don’t crowd the pan.

Make sure each piece is touching the pan, with some space between the pieces. This will ensure that the roasted butternut squash cooks evenly and caramelizes well.

3. bake. Cook the butternut squash in the oven, turning halfway through, until fork tender and caramelized around the edges.
4. Finish. For extra browning, place the pan under the broiler for a few minutes (this is optional). Garnish roasted squash with fresh parsley, if desired.

How long does it take to roast a butternut squash?

At 400 degrees Fahrenheit, roasted squash cubes take 25-35 minutes to cook. Roasting half a butternut squash or a whole squash takes nearly twice as long.

seasoning changes

One of my favorite things about this oven roasted butternut squash recipe is that it can be simple, sweet or savory. Here is a brief list of ways to season butternut squash:

• make it sweet – with brown sugar (or Brown sugar substitute) before baking, or drizzled with maple syrup (or sugar free version) before or after baking.
• Add Fall Spices – This squash goes well with cinnamon or cinnamon Pumpkin Pie Spice. You can add these at the end, but I prefer to add them at the same time as the other seasonings.
• toss in vanilla – Rosemary, thyme, sage, or any combination of these are great for fall. Add 1 tablespoon fresh herbs or 1 teaspoon dried herbs before or after baking.
• Try delicious seasonings – put the squash with Montreal Seasoning, Italian seasoningeven Taco Seasoning Depends on your taste preference.

Storage Instructions

• Shop: Store leftover butternut squash in an airtight container in the refrigerator for up to 4 days.
• Meal preparation: You can peel and cut butternut squash up to 3 days in advance and store in the refrigerator. Alternatively, make the entire Roasted Butternut Squash recipe ahead of time and store as above.
• Reheat: If possible, reheat leftovers in the oven (350 degrees F), but the microwave will also work.
• freeze: Place cooled roasted butternut squash chunks in a zip-top bag or freezer-safe container and freeze for up to 4 months. You can also cut up the squash and eat it raw.

What to Serve with Butternut Squash Recipe

Roasted Butternut Squash Recipe goes for everything! Here are some ideas for the perfect pairing with this delicious side dish:

• chicken – French Onion Chicken, Grilled Chicken Breastand drumstick Both share oven space when roasting butternut squash, or do Florentine Chicken While the squash is in the oven, place it on the stove.
• pork – serve this pumpkin Pork tenderloin, soft pork nuggetsor stewed pork.
• beef – comfort food such as roast steak, Garlic Butter Steak Bitesor Beef and Cabbage Soup Pair it with this butternut squash recipe and it will taste perfect.
• seafood – try fried salmon, grilled cod, rainbow troutor Garlic Butter Shrimp.
• Special Occasion Dining – Butternut squash is a popular choice for holiday meals or special occasions! big mouth chicken, crab legs, Grilled Tenderloin, reverse grilled steakor lobster tail An excellent choice for an unforgettable dinner.

Roasted Butternut Squash Recipe (So Easy!)

This roasted butternut squash recipe uses simple staples like olive oil, garlic powder, salt, and pepper. Easy, sweet, and caramelized!

Prepare: 10 minute

chef: 25 minute

All: 35 minute

Serving Size: 4 (Adjust the scale recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 400°F (204°C).

2. use one sharp knife Cut off the ends of the squash.use one peeler or skin-peeler Peel the pumpkin. (The skin is tough, so if you like, you can microwave the squash first to soften it, which makes it easier. Poke holes in the skin with a knife to help ventilate, then microwave for 2-3 minutes.)

3. After peeling, cut the squash in half lengthwise and scoop out the seeds.

4. Cut the pumpkin halves crosswise into 3/4-inch semicircles, then cut them in opposite directions into 3/4-inch cubes. For the slices of the top half of the squash, cut them into strips and then in the opposite direction. (See the post above for intuitive instructions on how to cut butternut squash.)

5. In a large bowl, whisk together squash, olive oil, garlic powder, salt and pepper.

6. Arrange the pumpkins in a single layer large roasting pan. Try to make sure every piece touches the pan and leave space between most pieces.

7. Roasted Pumpkin in the Oven 25-35 minutes, gently flip the pieces halfway through until the edges are soft and caramelized. (If you want it more brown, you can brown the pan by placing it under the broiler for a few minutes.)

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 214

fat 6.8 grams

protein 3.5 grams

total carbohydrates 40.1 grams

net carbs 33.3 grams

fiber 6.8 grams

sugar 7.5 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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