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Roasted Butternut Squash

A delightful dish featuring caramelized edges and velvety texture, perfect as a side dish or centerpiece for any table.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Autumn
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash Peeled, seeds removed, and cubed
  • 2 tablespoons olive oil Can substitute with melted coconut oil
  • Salt To taste
  • Black pepper To taste
  • 1 teaspoon cinnamon or nutmeg Optional for extra seasoning

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash using a vegetable peeler, cut it in half lengthwise, scoop out the seeds, and chop the flesh into approximately 1-inch cubes.
  3. In a large mixing bowl, toss the cubed squash with olive oil, salt, black pepper, and optional spices.
Roasting
  1. Spread the seasoned squash evenly on a baking sheet lined with parchment paper.
  2. Place the baking sheet in the preheated oven and roast for about 30-40 minutes, stirring halfway through.
  3. The squash should be tender when pierced with a fork and golden brown on the edges when done.
Serving
  1. Remove from the oven and let cool slightly before serving. Optionally, toss in toppings like nuts or herbs.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the oven for the best texture.