Roasted Butternut Squash Recipe
Deliciously sweet and tender roasted butternut squash with a hint of cinnamon, perfect as a side dish or a healthy snack. This simple recipe highlights the natural flavors of the squash, enhanced by olive oil and seasoning, and roasted to caramelized perfection.
- Author: Daniel
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Main Ingredients
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tsp cinnamon (optional)
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the squash evenly and develop a nice caramelized surface.
- Prepare Squash: In a large bowl, toss the peeled and cubed butternut squash with olive oil, salt, pepper, and cinnamon if using. Make sure the squash pieces are well coated for even roasting and flavor distribution.
- Arrange on Baking Sheet: Spread the cubed squash in a single layer on a baking sheet. Avoid overcrowding to ensure the pieces roast evenly and get crispy edges.
- Roast the Squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking, flip the squash pieces to promote even caramelization and tenderness.
- Check for Doneness: The butternut squash is done when tender and slightly caramelized on the edges. You can test doneness by piercing a piece with a fork—it should slide in easily.
Notes
- For extra flavor, try adding fresh herbs like rosemary or thyme before roasting.
- If you prefer a sweeter taste, increase the cinnamon or sprinkle a little brown sugar on the squash before roasting.
- Use parchment paper on the baking sheet for easy cleanup.
- Leftover roasted butternut squash can be refrigerated in an airtight container for up to 3 days.
- This recipe is naturally gluten-free and vegetarian.
Nutrition
- Serving Size: 3/4 cup (about 150g)
- Calories: 110
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: roasted butternut squash, autumn recipes, healthy side dish, simple roasted vegetables, gluten free side