Roasted Butternut Squash
Crispy, golden roasted butternut squash with a sweet-savory flavor—easy to prep, perfect for any meal.
Ingredients
Essential Ingredients:
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Optional Flavor Boosters:
- 1 teaspoon fresh thyme or rosemary finely chopped
- 1 tablespoon maple syrup or honey
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper
Optional Toppings (for serving):
- Chopped fresh parsley
- Toasted pumpkin seeds or pecans
- Crumbled feta or goat cheese
Instructions
Prepare the Squash:
- Peel the squash using a sturdy vegetable peeler.
- Cut off the top and bottom ends.
- Slice it in half lengthwise and scoop out the seeds.
- Cut into evenly sized 1-inch cubes.
Season:
- Place the cubed squash in a large bowl.
- Drizzle with olive oil.
- Sprinkle with salt, black pepper, garlic powder, and any optional herbs or spices.
- Toss well until all pieces are evenly coated.
Arrange on Baking Sheet:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Spread the squash out in a single layer, making sure the pieces don’t touch.
Roast:
- Roast for 25 to 30 minutes on the middle rack.
- Halfway through, use a spatula to flip the squash for even browning.
- Roast until fork-tender with caramelized golden edges.
Serve:
- Serve warm as a side, or let cool for use in salads or meal prep.
Notes
Nutrition Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Carbohydrates | 24g |
| Fiber | 4g |
| Sugar | 6g |
| Protein | 2g |
| Sodium | 300mg |
| Potassium | 500mg |
| Vitamin A | 350% DV |
| Vitamin C | 50% DV |
Note: Nutrition values are approximate and may vary based on ingredient brands and portion sizes.