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Description
A simple and delicious recipe for oven-roasted butternut squash, perfect as a healthy side dish for any meal. This recipe highlights the natural sweetness of the squash with minimal ingredients.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon dried herbs like rosemary or thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the butternut squash. Carefully cut it in half lengthwise. Scoop out the seeds and stringy bits.
- Cut the squash into 1-inch cubes. You can peel it first if you prefer, or roast with the skin on and scoop out the flesh later.
- In a large bowl, toss the squash cubes with olive oil, salt, pepper, and any optional dried herbs until evenly coated.
- Spread the squash in a single layer on a baking sheet.
- Roast for 25-35 minutes, or until the squash is tender and lightly caramelized. Flip halfway through for even cooking.
- Serve hot as a side dish.
Notes
- For easier cutting, you can microwave the squash for 2-3 minutes before halving.
- To add sweetness, toss with a tablespoon of maple syrup in the last 10 minutes of roasting.
- Add garlic cloves to roast alongside the squash for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted butternut squash, oven roasted butternut squash, easy roasted butternut squash, healthy roasted butternut squash, butternut squash recipe, side dish, fall recipes, vegetable roast