Description
This perfectly roasted butternut squash recipe delivers golden, caramelized cubes with crispy edges and tender centers. A simple, nutrient-dense side dish ready in 40 minutes, perfect for fall and winter meals.
Ingredients
Scale
- 1 medium butternut squash (2–3 lbs), peeled, seeded, cubed (1-inch)
- 2 tbsp extra-virgin olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- Optional: 1/2 tsp cinnamon, 1/4 tsp nutmeg, fresh thyme or rosemary
- Optional substitutions: avocado oil, smoked paprika, cumin, sage
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Peel and cut squash into uniform 1-inch cubes.
- Toss cubes with olive oil, salt, pepper, and optional spices until evenly coated.
- Arrange in single layer on baking sheet without overcrowding.
- Roast 15 minutes, flip cubes, then roast 10–15 minutes more until golden with caramelized edges.
- Garnish with fresh herbs and serve hot.
Notes
Uniform cutting ensures even cooking. Avoid overcrowding pan for proper caramelization. Two tablespoons of oil is enough – excess oil leads to soggy squash.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted butternut squash, caramelized squash, fall side dish, easy vegetable recipe, healthy roasted squash