Perfectly Roasted Butternut Squash
This comforting roasted butternut squash will become your family’s favorite fall side dish! Anyone who loves simple, wholesome flavors will absolutely adore this recipe. The best part is how incredibly versatile it is – you can serve it alongside roasted meats or toss it into pasta and salads.
Recipe Details
Timing & Servings: Prep Time: 15 minutes, Additional Time: 45 minutes, Total Time: 1 hour, Serves: 7 people.
Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Immunity, Low-Sodium, Low-Fat, Soy-Free, High-Fiber, Heart-Healthy, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 76 Calories, 2g Fat, 15g Carbs, 1g Protein.
Ingredients You’ll Need
Butternut squash: You’ll need 1 large butternut squash that weighs about 2-3 pounds, peeled, seeded and cubed. I know peeling butternut squash can feel tricky, but you’ve got this! The sweet, nutty flavor is so worth the effort.
Extra-virgin olive oil: Just 1 tablespoon of good quality olive oil will help everything roast beautifully. This creates those lovely golden edges we all love!
Salt: Half a teaspoon of regular table salt brings out all the natural sweetness in the squash. Don’t skip this step!
Ground pepper: Half a teaspoon of freshly ground black pepper adds the perfect little kick. You can use pre-ground pepper if that’s what you have on hand.
How to Make Perfectly Roasted Butternut Squash
Step 1: Preheat your oven to 375 degrees F. Make sure your oven rack is in the middle position for even cooking.
Step 2: Toss the cubed butternut squash with olive oil, salt and pepper in a large bowl. Make sure every piece gets coated evenly – this helps with browning!
Step 3: Spread the seasoned squash on a large rimmed baking sheet in a single layer. Don’t overcrowd the pan or the squash will steam instead of roast.
Step 4: Roast until the squash is tender and lightly browned, about 30 to 45 minutes. You’ll know it’s done when you can easily pierce it with a fork and the edges look golden.
Easy and Quick Roasted Butternut Squash Version
Want to save time? You can buy pre-cut butternut squash from most grocery stores! Just grab about 6 cups of cubed squash from the produce section. Follow the same steps but start checking for doneness at 25 minutes since pre-cut pieces are often smaller.
Serving Ideas
This roasted butternut squash makes a wonderful side dish for roasted chicken, turkey, or pork. You can also toss it with cooked pasta and a little parmesan cheese for a complete meal. Try adding it to green salads for extra sweetness and texture!
Storage
Store leftover roasted butternut squash in the fridge for up to 4 days in a covered container. To reheat, just pop it in a 350°F oven for about 10 minutes until warmed through. You can also microwave it for 1-2 minutes if you’re in a hurry!
Substitutions
No butternut squash? You can use acorn squash or delicata squash instead! Don’t have olive oil? Avocado oil works great too. Feel free to add other seasonings like garlic powder, paprika, or dried herbs to change up the flavor.
Pro Tips
- Make prep easier: You can peel and cube the butternut squash up to 3 days ahead and store it in the fridge until ready to cook!
- Get better browning: Make sure your squash pieces are completely dry before tossing with oil and seasonings.
- Check doneness: The squash should be tender when pierced with a fork and have golden brown edges.
- Size matters: Try to cut your squash pieces roughly the same size so they cook evenly.
FAQs
How do I know when the butternut squash is done roasting?
You’ll know your butternut squash is perfectly roasted when you can easily pierce it with a fork and the edges are golden brown! The texture should be tender but not mushy. If it’s still firm after 45 minutes, just give it another 10-15 minutes in the oven.
Can I roast butternut squash at a higher temperature?
Sure! You can roast it at 425°F if you want it done faster. Just reduce the cooking time to about 20-30 minutes and keep an eye on it so the edges don’t get too dark. The higher heat will give you more caramelized edges too!
Do I have to peel the butternut squash?
You bet you should peel it! The skin is pretty tough and doesn’t get tender enough to eat when roasted. I know peeling can be a bit of work, but it’s totally worth it for the best texture and flavor.
Can I freeze roasted butternut squash?
Absolutely! Let it cool completely, then store it in freezer bags for up to 6 months. When you’re ready to use it, you can add it directly to soups or casseroles, or thaw it overnight in the fridge first.
I’d love to hear how your roasted butternut squash turns out! Drop a comment below and let me know if you tried any fun variations. Happy cooking, friends!
