Roasted Butternut Squash Recipe
Roasted butternut squash is a delicious, versatile dish that enhances the natural sweetness and earthy flavor of the squash. It is a popular fall and winter side dish, rich in vitamins A and C, fiber, and antioxidants. Roasting brings out the squash's natural caramelization, making it a favorite in many cuisines for its simplicity and depth of flavor.
Equipment
- Oven
- Baking sheet
- Parchment paper or aluminum foil (optional, for easier cleanup)
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoons
- Spatula
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Optional: ground cinnamon or your favorite herbs (such as rosemary or thyme)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare Squash
- Peel the butternut squash using a vegetable peeler.
- Cut off the ends, then slice the squash in half lengthwise.
- Scoop out the seeds with a spoon and discard or save for roasting later.
- Cut the squash into 1-inch cubes for even roasting.
Season Squash
- Place the squash cubes in a mixing bowl.
- Drizzle with olive oil and sprinkle with salt, pepper, and any optional seasonings.
- Toss until the squash is evenly coated.
Roast Squash
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and edges are caramelized.
- Stir halfway through the roasting time for even cooking.
Serve
- Once roasted, remove from the oven and serve hot as a side dish.
Notes
Tips for Roasting Butternut Squash
- Uniform Size: Cut the squash into uniform pieces to ensure even cooking. Aim for 1-inch cubes for a perfect balance between crispy edges and tender insides.
- High Heat: Roasting at a high temperature (400°F/200°C) helps to caramelize the natural sugars in the squash, giving it a deliciously sweet and nutty flavor.
- Dry Squash: Make sure the squash is dry before tossing with oil. If it's too wet, it will steam rather than roast, resulting in less caramelization.
- Don't Overcrowd: Spread the squash cubes in a single layer on the baking sheet with some space between them. Overcrowding can cause the squash to steam rather than roast.
- Flip Halfway: Stir or flip the squash halfway through the roasting time to ensure even browning on all sides.
- Seasonings: Experiment with different seasonings to suit your taste. Sweet options like cinnamon or nutmeg pair well with butternut squash, while savory herbs like rosemary, thyme, or sage add depth of flavor.
- Oil Choice: While olive oil is a popular choice, you can use other oils like avocado oil or coconut oil for different flavor profiles.
- Add a Sweet Touch: For a sweeter dish, drizzle with a bit of maple syrup or honey before roasting.
- Enhance with Acidity: A squeeze of lemon juice or a splash of balsamic vinegar added just before serving can brighten the flavor of the roasted squash.
- Make Ahead: You can peel and cube the squash a day in advance and store it in an airtight container in the fridge to save time.
- Storage: Roasted butternut squash can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to retain its texture.