Description
This simple roasted butternut squash recipe transforms sweet, nutty squash cubes into a caramelized, flavorful side dish. With minimal ingredients including olive oil, salt, and pepper, it’s an easy and healthy way to enjoy fall produce. Optional spices like garlic powder and cayenne pepper add versatility for extra flavor or a gentle kick.
Ingredients
Scale
Butternut Squash
- 2 pounds butternut squash, peeled, seeded, and cut into cubes
Seasonings & Oil
- 2 tablespoons high-quality extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder (optional)
- 1 pinch cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the optimal temperature for roasting.
- Prepare Squash: Peel the butternut squash and cut it into uniform cubes to ensure even cooking.
- Toss with Seasonings: In a large mixing bowl, combine the cubed squash with olive oil, kosher salt, black pepper, and optional garlic powder and cayenne pepper. Toss thoroughly until the squash is evenly coated.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the squash cubes in a single layer to allow proper roasting and caramelization.
- Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for 25-30 minutes, flipping the cubes halfway through to promote even browning.
- Check for Doneness: Test the squash for tenderness by piercing with a fork; the exterior should be caramelized and slightly crispy while the inside is soft.
- Cool and Serve: Remove from oven and let the roasted butternut squash cool for a few minutes. Serve warm as a delicious and nutritious side dish.
Notes
- Ensure the squash cubes are cut evenly for uniform cooking.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder flavor.
- Use parchment paper for easier cleanup and to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
