Easy Roasted Butternut Squash
A warm and cozy roasted butternut squash recipe that transforms this humble vegetable into a sweet and nutty masterpiece, perfect for any fall meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 butternut squash
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Optional: herbs (like thyme or rosemary)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the butternut squash by cutting the top and bottom off for stability and slice it in half lengthwise, scooping out the seeds.
- Peel the squash using a vegetable peeler and chop into bite-sized cubes.
- Season your squash with olive oil, salt, pepper, and herbs if using, and mix well.
- Spread the seasoned cubes on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through.
- Check for doneness when fork-tender and golden-brown, broil for an extra 2-3 minutes if desired.
- Serve with balsamic glaze, nuts for crunch, or cheese if desired.
Notes
Feel free to experiment with additional spices like cinnamon or nutmeg for a warm twist, or try adding cheese for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 82
- Sugar: 4g
- Sodium: 10mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash, roasted vegetables, fall recipes, vegetarian, healthy side dish, autumn food