Description
This roasted butternut squash is a flavorful and healthy side dish featuring caramelized cubes seasoned with warm spices. Ideal for fall, it can be enjoyed alone or added to salads, grain bowls, and pasta dishes.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon maple syrup (optional, for sweetness)
- Fresh herbs for garnish (like thyme or parsley, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the butternut squash under cold water and pat dry.
- Carefully peel the skin off the butternut squash using a sharp vegetable peeler.
- Cut off both ends of the squash, slice it in half lengthwise, and scoop out the seeds and stringy insides.
- Cut each half into 1-inch cubes.
- In a large mixing bowl, combine olive oil, salt, black pepper, ground cinnamon, and ground nutmeg. Add maple syrup if desired, and stir well.
- Add the cubed squash to the bowl and toss until evenly coated with the seasoning.
- Line a large baking sheet with parchment paper or grease it lightly.
- Transfer the seasoned squash onto the baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through.
- Ensure the squash is tender and golden-brown. If needed, roast for an additional 5-10 minutes.
- Remove from the oven and garnish with fresh herbs if desired.
- Serve warm as a side dish or incorporate into other meals.
Notes
- Storage Tips: Let leftovers cool completely before storing in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave for a quicker option.
- Variations: For a spicy kick, add cayenne pepper or chili powder to the seasoning mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes