Description
🍂 Roasting brings out the natural sweetness and caramelized edges of butternut squash for a tender, flavorful side.
🌟 This quick, one‑pan dish requires minimal prep and pairs perfectly with fall meals.
Ingredients
– 1 medium butternut squash (about 1.5–2 lb or approximately 900 g), peeled, seeded and cut into 1-inch (approximately 2.5 cm) cubes
– 2 Tbsp (approximately 30 ml) olive oil for drizzling
– ½ tsp (approximately 2 g) sea salt
– ¼ tsp (approximately 0.5 g) freshly ground black pepper
– 1 Tbsp (approximately 3 g) chopped fresh parsley for garnish
Instructions
1-Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet.
2-Peel the squash: Peel the squash, trim the stem, slice it lengthwise, and remove the seeds.
3-Cut the flesh: Cut the flesh into uniform 1-inch cubes.
4-Spread the cubes: Spread the cubes on the sheet with space between them.
5-Drizzle and season: Drizzle with olive oil and sprinkle salt and pepper, then toss to coat and spread out again.
6-Roast: Roast for 30-35 minutes until golden-brown and tender.
7-Finish and serve: Sprinkle with chopped parsley if you like, then serve.
Notes
🔥 If the squash is very firm, microwave it for 2‑3 minutes or warm briefly in the oven to soften before cutting.
📏 Cut the squash into evenly sized cubes for uniform cooking and consistent texture.
🌿 Add a pinch of fresh rosemary or thyme in step 5 for extra aromatic flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup roasted squash (≈ 200 g)
- Calories: 160 kcal
- Sugar: 9 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4.5 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: roasted butternut squash, tender, flavorful, autumn