Why Make This Recipe
Roasted butternut squash is a delicious and healthy dish that is easy to prepare. It brings out the natural sweetness of the squash and offers a warm flavor that complements many meals. Whether you’re serving it as a side dish, adding it to salads, or enjoying it on its own, roasted butternut squash is sure to please. Plus, it’s packed with vitamins and nutrients!
How to Make Roasted Butternut Squash
Ingredients
- 2 pounds butternut squash (cut in ½ inch slices or into ¾ inch dice)
- 1½ tablespoon extra virgin olive oil
- 3 cloves garlic
- 2 sprigs of rosemary
- 5 leaves of sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 sprig of rosemary
- ¼ teaspoon grated nutmeg (optional)
- ½ teaspoon ground ginger (optional)
- 1 pinch cayenne pepper (optional)
Directions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by cutting it into slices or cubes as preferred.
- In a large bowl, combine the butternut squash, 1½ tablespoons of olive oil, minced garlic, rosemary, sage, salt, and pepper. Mix well to coat the squash evenly.
- Spread the seasoned butternut squash on a baking sheet in a single layer.
- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Toss halfway through for even cooking.
- For the sweet version, combine 1½ tablespoons of olive oil, maple syrup, cinnamon, salt, rosemary, nutmeg, ginger, and cayenne in a bowl. Toss the yam pieces in this mixture.
- Roast as directed above until golden and tender.
How to Serve Roasted Butternut Squash
Roasted butternut squash can be served warm directly from the oven. It pairs well with grilled meats, as a topping for salads, or alongside grains like quinoa or rice. You can also sprinkle some nuts or cranberries on top for added texture and flavor.
How to Store Roasted Butternut Squash
To store roasted butternut squash, let it cool completely. Place it in an airtight container and refrigerate. It will stay fresh for about 5 days. You can also freeze the roasted squash for up to 3 months. Make sure to store it in freezer-safe bags or containers.
Tips to Make Roasted Butternut Squash
- For easier peeling, microwave the squash for a minute or two before cutting.
- Make sure the squash pieces are uniform in size to ensure even cooking.
- Feel free to adjust the spices based on your taste. Adding more spices can enhance the flavor.
Variation
You can also try adding different herbs or spices to your roasted butternut squash. Some people enjoy using thyme, paprika, or even a drizzle of balsamic glaze for a tangy kick.
FAQs
Can I use other types of squash?
Yes, you can use other squash varieties like acorn or pumpkin. Just adjust the cooking time as needed.
Can I make this recipe vegan?
Yes, this recipe is already vegan when made without the optional ingredients that contain animal products.
How do I know when butternut squash is done cooking?
It’s done when it’s fork-tender and caramelized at the edges. If you can easily pierce it with a fork, it’s ready!
Roasted Butternut Squash
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Delicious and healthy roasted butternut squash that brings out its natural sweetness, perfect as a side dish or salad topping.
Ingredients
- 2 pounds butternut squash (cut in ½ inch slices or into ¾ inch dice)
- 1½ tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 2 sprigs of rosemary
- 5 leaves of sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 sprig of rosemary
- ¼ teaspoon grated nutmeg (optional)
- ½ teaspoon ground ginger (optional)
- 1 pinch cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by cutting it into slices or cubes as preferred.
- In a large bowl, combine the butternut squash, 1½ tablespoons of olive oil, minced garlic, rosemary, sage, salt, and pepper. Mix well to coat the squash evenly.
- Spread the seasoned butternut squash on a baking sheet in a single layer.
- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Toss halfway through for even cooking.
- For the sweet version, combine 1½ tablespoons of olive oil, maple syrup, cinnamon, salt, rosemary, nutmeg, ginger, and cayenne in a bowl. Toss the yam pieces in this mixture.
- Roast as directed above until golden and tender.
Notes
Microwave the squash for a minute or two for easier peeling. Ensure uniform size for even cooking. Adjust spices based on taste.