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:
- Preheat your oven to 400°F (200°C)
- Wash the squash thoroughly and pat dry
- Using a sharp knife, carefully cut off both ends
- Cut the squash in half lengthwise
- Scoop out the seeds and stringy pulp
- Peel the skin using a vegetable peeler or sharp knife
- Cut into 1-inch cubes
Roasting:
- Place cubed squash on a large baking sheet
- Drizzle with olive oil and maple syrup (if using)
- Sprinkle with salt, pepper, and minced garlic
- Add thyme sprigs if desired
- Toss to coat evenly
- Arrange in a single layer
- Roast for 25-30 minutes, stirring once halfway through
- 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