Description
A simple, delicious, and healthy side dish, roasted butternut squash is caramelized to perfection with a tender interior and crispy edges. It’s perfect for fall and holiday meals.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the butternut squash, cut it in half lengthwise, remove seeds, and dice into 1-inch cubes.
- Place the squash cubes in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and any optional seasonings.
- Toss to coat evenly.
- Spread the cubes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until tender and golden brown on the edges.
- Remove from the oven and serve warm.
Notes
- Cut the squash into uniform pieces for even cooking.
- Use parchment paper to prevent sticking and make cleanup easier.
- Can be seasoned with cinnamon or herbs like rosemary for variation.
- Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg