Roasted butternut squash turns into candy and caramelized in nearly 20 minutes when cooked at a excessive temperature within the oven.
I really like consuming veggies in so some ways, however once I need a sweetened, caramelized chunk that hardly wants something greater than salt and pepper, that’s once I flip to roasting. Whether or not it’s roasted asparagus, roasted beets, roasted sweet potatoes, or roasted acorn squash, cooking within the oven at a excessive temp attracts out greens’ pure sugars, leading to caramelized veggies with a sweetened taste. Whereas I have already got a recipe for Instant Pot butternut squash, roasted butternut squash is the strategy I flip to most as a perennial favourite.
Roasting butternut squash is very easy, and I really like making a batch on the weekend for simple meal prep the week forward. It’s nice for including to salads, pastas, pizzas, and grain bowls. Plus, butternut squash is loaded with health benefits. It’s wealthy in nutritional vitamins A and C, and can also be an incredible supply of fiber.
What’s In Roasted Butternut Squash
All that you must make fundamental roasted butternut squash is 1 ingredient (not together with olive oil, salt, or pepper)!
- Butternut squash
- Further-virgin olive oil
- Kosher salt
- Freshly floor black pepper
The right way to Roast Butternut Squash within the Oven
Cubed butternut squash roasts fairly shortly within the oven. Excessive warmth is the secret.
Trim and peel. Lay your butternut squash on its facet on a slicing board and use your sharpest knife to chop off the highest and backside. Peel the pores and skin, then, fastidiously slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them.
Slice and dice. Minimize squash into 1-inch cubes.
Oil and season. Add the squash to a big sheet pan, together with some olive oil, salt, and freshly floor black pepper. Use your palms to toss nicely.
Excessive warmth is essential. I wish to roast my butternut squash at 425°F to make sure it will get properly tender and caramelized.
Do You Peel Butternut Squash Earlier than Cooking?
When roasting butternut squash in cubes, I wish to peel the squash first. The pores and skin is technically edible however you wouldn’t wish to eat it as a result of it’s harder than acorn squash.
Should you’re roasting your squash complete, versus cubed, I depart the pores and skin on (it makes for fairly presentation when you’re serving it up in two halves), then spoon the squash out of its pores and skin earlier than consuming.
How Lengthy Does it Take for Butternut Squash to Soften in The Oven
Cubed butternut squash roasts in about quarter-hour in a 425°F oven.
Concepts for Seasoning Your Butternut Squash
When you can by no means go incorrect with the fundamentals—olive oil, salt, and pepper, there are such a lot of different enjoyable seasonings you possibly can add to your butternut squash. Listed below are some concepts:
- Browned butter and maple syrup
- Floor coriander and cumin
- Smashed garlic cloves or some garlic powder
- Browned butter and Parmesan cheese
- Maple syrup and chili powder
- Chinese language 5 Spice
- Recent thyme or rosemary
What to Do With Butternut Squash
There are such a lot of scrumptious methods to get pleasure from roasted butternut squash. Listed below are some concepts:
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Roasted Butternut Squash
Roasted butternut squash turns into candy and caramelized in nearly 20 minutes when cooked at a excessive temperature within the oven. Take pleasure in it as is for a scrumptious facet, or add to salads, pasta, and grain bowls, and extra.
Servings 4 -6
- 1 2 pound butternut squash
- 3 ½ tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly floor black pepper
Preheat the oven to 425°F.
Lay your butternut squash squash on its facet on a slicing board and use your sharpest knife to chop off the highest and backside. Peel the pores and skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Minimize squash into 1-inch cubes, then add to a big sheet pan. Drizzle with olive oil and season with salt and pepper. Use your palms to toss the squash so it’s evenly coated, arranging in a fair layer.
Place within the oven to roast for about 15-20 minutes, or till squash is golden brown and bottoms are caramelized. Style and add extra salt or pepper if desired.
Energy: 262kcal | Carbohydrates: 40g | Protein: 3g | Fats: 13g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 9g | Sodium: 450mg | Potassium: 1199mg | Fiber: 7g | Sugar: 7g | Vitamin A: 36163IU | Vitamin C: 71mg | Calcium: 164mg | Iron: 2mg
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