Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 4
If you’re looking for a simple yet satisfying side dish, roasted butternut squash is here to save the day! Packed with natural sweetness and caramelized flavor, it’s perfect for holiday feasts, meal prep, or a quick weeknight dinner. This versatile recipe is incredibly easy to make and brings warmth and comfort to any autumn meal.
Why You’ll Love This Recipe
- Healthy and nourishing: Butternut squash is rich in vitamins, fiber, and antioxidants.
- Easy prep: Minimal ingredients and simple preparation steps mean you’ll have more time to relax.
- Freezer-friendly: Roast once and store the extras for quick future meals.
- Versatile: Serve as a side dish, add to salads, grain bowls, or soups!
Ingredients You’ll Need
- Butternut Squash: 1 squash (around 3 lbs.)
- Oil: ¼ cup (olive or vegetable oil)
- Salt: 1 tsp
- Black Pepper: ½ tsp, freshly cracked
- Garlic Powder: ½ tsp
How to Make It
- Prep: Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice into bite-sized cubes.
- Season: In a large bowl, toss the diced squash with oil, salt, pepper, and garlic powder until evenly coated.
- Roast: Spread the squash on a parchment-lined baking sheet in a single layer. Roast in a preheated oven at 400°F (200°C) for about 35 minutes, flipping halfway through. The squash should be tender with caramelized edges.
Tips for Perfect Roasted Butternut Squash
- Even cuts: Dice the squash into uniform pieces to ensure even roasting.
- Space it out: Give the squash space on the baking sheet to avoid steaming instead of roasting.
- Peeling hack: If peeling is difficult, microwave the squash for a few minutes to soften the skin.
How to Serve Roasted Butternut Squash
- Side Dish: Serve alongside roasted chicken, turkey, or pork.
- Salads: Add to leafy greens, cranberries, and goat cheese for a fall-inspired salad.
- Grain Bowls: Pair with quinoa, roasted vegetables, and a tahini dressing for a hearty, healthy meal.
- Soups: Use as a topping for creamy butternut squash soup for extra texture and flavor.
Storing and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze roasted squash in portions for up to 3 months.
- Reheating: Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
What to Pair With This Recipe
- Protein: Serve with roasted chicken, grilled salmon, or baked tofu.
- Bread: Pair with warm, crusty bread to soak up all the flavors.
- Wine: A crisp white wine like Sauvignon Blanc complements the sweetness of roasted squash.
(Adapted from Budget Bytes’ Roasted Butternut Squash Recipe)
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