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Butternut Squash Recipe: Simple, Roasted to Perfection

Butternut Squash Recipe


  • Author: Flavor Nectar
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

 simple but delicious roasted butternut squash recipe that brings out the natural sweetness of this fall favorite vegetable. Perfect as a side dish or base for other recipes.


Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 fresh thyme sprigs (optional)
  • 2 cloves garlic, minced (optional)

Instructions

Preparation:

  1. Preheat your oven to 400°F (200°C)
  2. Wash the squash thoroughly and pat dry
  3. Using a sharp knife, carefully cut off both ends
  4. Cut the squash in half lengthwise
  5. Scoop out the seeds and stringy pulp
  6. Peel the skin using a vegetable peeler or sharp knife
  7. Cut into 1-inch cubes

Roasting:

 

  1. Place cubed squash on a large baking sheet
  2. Drizzle with olive oil and maple syrup (if using)
  3. Sprinkle with salt, pepper, and minced garlic
  4. Add thyme sprigs if desired
  5. Toss to coat evenly
  6. Arrange in a single layer
  7. Roast for 25-30 minutes, stirring once halfway through
  8. Cook until fork-tender and lightly caramelized

Notes

  • Choose squash that feels heavy for its size
  • Store whole uncut squash in a cool, dark place for up to 3 months
  • Refrigerate cut squash in an airtight container for up to 5 days
  • Freeze roasted squash for up to 6 months

 

  • For easier cutting, microwave whole squash for 3-4 minutes to soften
  • Prep Time: 15
  • Cook Time: 30
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 81
  • Sugar: 4g
  • Fat: 0.2
  • Carbohydrates: 21
  • Fiber: 6.6
  • Protein: 1.8

Keywords: fall recipes, winter squash, healthy sides, vegetarian, gluten-free, meal prep, seasonal cooking