Pay attention, I do know all of us have a comfortable spot for pumpkin spice all the pieces when fall comes round, however have you ever ever had completely Roasted Butternut Squash?! Nothing screams autumn louder than butternut squash for me (and I really feel prefer it’s been residing within the shadow of pumpkins for lengthy sufficient!) This recipe couldn’t be simpler, however the flavors are all the pieces you possibly can ever need in a fall facet dish. The perimeters of the squash get completely caramelized, and the insides develop into tender and barely candy. I additionally use a easy mix of seasonings that lend themselves to any principal course you pair it with. It’s budget-friendly, scrumptious, and oh-so-autumnal!
This recipe is ridiculously easy, but it surely’s an necessary one to grasp; from this roast butternut squash, you can also make a sublime butternut squash soup, high a festive butternut squash salad, or simply get pleasure from it as a wholesome facet in the course of the holidays. Don’t roll your eyes on the simplicity of this recipe; embrace it!! 😉
Right here’s what you’ll have to make this oven roasted butternut squash recipe:
- Butternut Squash: Select a butternut squash that feels heavy for its measurement and has an extended neck (extra squash, much less seeds). My butternut squash was 2 lbs 15 oz, which made 6 cups of roasted butternut squash. I additionally selected to cube mine on the bigger facet. You could need to alter the roasting time in case your cubes are smaller or bigger.
- Oil: Any impartial flavored oil appropriate for roasting, corresponding to olive oil or vegetable oil, will work.
- Garlic Powder: Garlic goes with all the pieces, am I proper? The garlic powder provides a delicate savory taste, however you should utilize some other seasonings you like.
- Salt & Pepper: Easy however crucial for taste stability.
What Does Butternut Squash Style Like?
This budget-friendly squash has a subtly candy and nutty taste, much like pumpkin or candy potato with a texture that’s a bit smoother and fewer starchy. Roasting it brings out its pure sweetness and makes it tender and caramelized—excellent for fall!
Whereas the pores and skin of butternut squash is edible, we need to take away it for this recipe. It’s often simple sufficient to peel with a veggie peeler, but when it’s proving a bit tough, do this hack: Stab the squash a number of instances with a fork, then microwave it for 2-3 minutes to melt the pores and skin. It will make peeling and chopping a lot simpler! We’ve additionally bought a helpful information on find out how to minimize butternut squash right here.
Serving Solutions
I feel roasting is by far the easiest way to prepare dinner butternut squash. It brings out all of the pure flavors that different cooking strategies simply can’t replicate! Plus, it’s an effective way so as to add some wholesome greens to your meal with out sacrificing style or texture. Listed here are a number of serving solutions I feel you’ll love:
I additionally suggest roasting the seeds as you’ll pumpkin seeds—sure, butternut squash seeds are edible, too!
Storage Directions
Maintain any cooked and cooled roasted butternut squash in an hermetic container within the fridge for 3-4 days. Reheat it within the oven at 350 levels, within the microwave, or on the stovetop over medium warmth till warmed by way of.
It’s also possible to freeze them for as much as 3 months! As soon as cooled, lay the cubes on a parchment-lined baking sheet in a single layer and freeze till strong. Switch the frozen items to a freezer bag or container. I usually use frozen roasted squash in soups and stews (or for mashing) as they will get mushy when thawed.
Roasted Butternut Squash
Roasted Butternut Squash is the proper fall facet dish! It is budget-friendly, simple to make, and solely makes use of a number of pantry staples.
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- 1 butternut squash (mine was 2 lbs and 15 oz) ($4.74)
- ¼ cup oil ($0.77)
- 1 tsp salt ($0.01)
- ½ tsp freshly cracked black pepper ($0.08)
- ½ tsp garlic powder ($0.07)
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Preheat oven to 400 levels and peel butternut squash.
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Minimize butternut squash in half lengthwise and take away seeds.
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Cube butternut squash into consistently-sized items. I went for a big cube! Be sure you minimize them throughout the identical measurement so that they prepare dinner evenly and on the similar tempo.
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Toss diced butternut squash in oil, salt, pepper, and garlic powder.
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Unfold butternut squash out evenly on a parchment-lined baking sheet. Attempt to give the items area so that they roast as an alternative of steam. I had to make use of 2 baking sheets as a result of my squash was large!
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Bake for 35 minutes*, shaking the pan or tossing with a spatula half approach.
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As soon as performed, the butternut squash must be tender with frivolously browned edges. Serve and luxuriate in!
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*Cooking time might differ relying on the dimensions of your butternut squash cubes.
Serving: 1serving (½ a cup)Energy: 73kcalCarbohydrates: 8gProtein: 1gFats: 5gSodium: 197mgFiber: 1g
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find out how to make Roasted Butternut Squash – step-by-step images
Preheat oven to 400 levels and peel 1 butternut squash.
Minimize butternut squash in half lengthwise and take away seeds.
Cube butternut squash into consistently-sized items. I went for a big cube! Be sure you minimize them throughout the identical measurement so that they prepare dinner evenly and on the similar tempo.
Toss diced butternut squash in ¼ cup oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.
Unfold butternut squash out evenly on a parchment-lined baking sheet. Attempt to give the items area so that they roast as an alternative of steam. I had to make use of 2 baking sheets as a result of my squash was large!
Bake for 35 minutes, shaking the pan or tossing with a spatula midway.
As soon as performed, the butternut squash must be tender with frivolously browned edges. Serve and luxuriate in!
With a recipe this simple and versatile, you don’t have any excuse not to make these roasted butternut squash cubes!
