Description
A simple and delicious recipe for perfectly roasted butternut squash, tender on the inside with golden, caramelized edges. This versatile side dish can be enjoyed on its own or added to salads, soups, and grain bowls for extra flavor and nutrition.
Ingredients
Scale
Butternut Squash
- 1 butternut squash (peeled, seeds scooped, and cubed)
Seasoning
- Extra-virgin olive oil (for drizzling)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
Garnish (Optional)
- Chopped fresh parsley
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Squash: Peel the butternut squash, remove the seeds, and cut it into evenly sized cubes to ensure uniform cooking.
- Season the Squash: Spread the squash cubes on the prepared baking sheet. Drizzle with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Toss gently to coat all pieces evenly.
- Roast: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, or until the squash is tender and golden brown around the edges, turning halfway through for even cooking.
- Serve: Remove from the oven and transfer to a serving dish. Garnish with chopped fresh parsley if desired for a pop of color and freshness.
Notes
- Learn how to roast butternut squash perfectly every time by keeping pieces evenly sized and roasting at a high temperature.
- Serve as a simple, nutritious side dish.
- Add roasted butternut squash to salads, grain bowls, soups, or pasta dishes for added flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup roasted squash)
- Calories: 90
- Sugar: 3.5g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
