Roasted Butternut Squash Recipe
Alright, So Let’s Talk Roasted Butternut Squash
If you ever need a hug in vegetable form, this is it. Roasted Butternut Squash has kind of snuck up on me and become my fallback dish when I’m not in the mood to overthink dinner. I remember the first time I tried to peel one (nearly needed a power tool, honestly) and then there was that accidental moment I dropped half on the floor—brilliant start. But the oven worked its magic, and it turned out golden and sweet and better than I deserved for that round. These days, I don’t wrestle it quite as much, and it’s hands down the easiest way I know to make the kitchen smell like actual autumn.
Why I Keep Making This (And Maybe Why You’ll Want To Too)
I make this when I realize I’ve bought another squash from the farmers’ market that I’ve let sit one week too long (they’re like pumpkins—practically immortal), or when my sister says she’s coming by and, well, she always seems impressed by roasted veggies; pretty low bar. My family devours this straight off the pan. The kids think they’re sweet potato fries (I don’t correct them).
Sometimes, the middle cubes stick or singe a bit but, weirdly, those toasty bits taste the best—seriously, snatch those first. Oh, and—I’ve tried fancier versions, like with honey or fancy vinegar, but this basic version wins 8 out of 10 times. Less is more?
Ingredient Roundup (With My Occasional Tweaks)
- 1 medium Butternut Squash (about 2 lb or 900g, peeled and cubed – sometimes I just buy the pre-cut stuff if I’ve had a long day; don’t judge)
- 2 tablespoons olive oil (grandma swears by extra virgin, but regular is fine, really)
- 3/4 teaspoon sea salt (I wing it, honestly, but try not to dump it like I did once—lesson learned!)
- Black pepper, to taste (cracked fresh is nice, but use what’s in the cupboard)
- 1/2 teaspoon dried thyme or rosemary (optional—I often just leave this out when I’m lazy or out of anything herby)
- 1/4 teaspoon smoked paprika (totally optional, but it adds a nice surprise—sometimes I skip if I can’t find it)
How I Actually Make It – No Need to Overthink This
- Crank the oven up to 425°F (220°C). Hotter than you think is good here—otherwise, you just steam the squash and that’s no fun.
- Peel and chop the butternut squash into cubes about the size of—well, sugar cubes? I don’t measure; just make them vaguely bite-size. If you’re using pre-cut, congrats, skip this pain entirely.
- Toss the cubes right on a big baking sheet. Drizzle over the olive oil, sprinkle that salt and pepper, and (if you’re feeling it) scatter over the thyme/rosemary and smoked paprika. Use your hands, honestly, to give it a good mix so every bit gets a little love.
- Spread the cubes out so they’re not cosied up together too tight. This is crucial! I tried crowding the pan once and ended up with mushy squash—no thanks.
- Roast for 25-30 minutes, giving things a flip halfway through.
Here’s where I always sneak a taste—just watch out, they’re hot and you’ll burn your tongue, like I inevitably do every time. - The squash is done when it’s golden with a few crispy edges and soft enough you can poke it with a fork and it sighs right back at you. If it looks a bit dark in spots, that’s actually the best part (in my opinion).
Tiny Notes That Might Help (Or at Least Make You Laugh)
- If the squash is too hard to cut, microwave it whole for a couple of minutes. Makes it a bit softer. Maybe that’s cheating, but I refuse to lose another peeler to these things.
- Don’t skip flipping the cubes! It’s easy to forget, but actually makes a difference in browning.
- Test seasoning before serving—sometimes I salt too early, tastes bland, so just toss on a touch more salt at the end if needed.
Random Experiments (Spoiler: One Flop)
- I added a drizzle of maple syrup once. Actually, it was nice—almost dessert-y, which was weird but not unwelcome.
- Sprinkled parmesan at the last five minutes. Oh boy, do this if you have cheese that isn’t, like, green in the back of the fridge.
- Tried curry powder. Meh. Not my favorite; it overwhelmed the squash. Maybe just a dash is fine if you love bold flavor. I won’t do it again, though.
Equipment (But You Can Wing It)
You just need a big ol’ baking sheet (mine is ancient and slightly warped). If you don’t have parchment, just oil the pan—I’ve done both, depends what’s clean. Any sharp-ish knife will work for cutting. If you have a bowl for tossing, great, but sometimes I mix everything straight on the sheet. Less washing up.
Stashing Leftovers
This keeps in a lidded container in the fridge for three-ish days, though honestly, in my house it never lasts more than a day! Cold squash is kind of sad, but stick it in the oven for 5 minutes at 400°F and it’s decent again. Some folks eat it cold in salads—I tried but prefer mine warmed up, but that’s just me.
Serving: How We Actually Eat This
I serve as a side with roast chicken (classic), but sometimes I top a grain bowl or even mush it into a quesadilla with feta for lunch (don’t knock it ’til you try it). My cousin dips them in ranch like they’re nuggets. Dinner traditions in my house are pretty loose!
My ‘Please Don’t Rush This’ Tips
- I once tried skipping preheating the oven—bad idea, honestly, you get pale squash that’s just… sad.
- If you forget to flip the cubes halfway, don’t panic. Just take what’s crisp and call it “chef’s privilege.”
- Spread the squash out—a packed pan means steamed squash (I already ranted about this but it bears repeating!).
Questions I Get a Lot (And Some I Just Made Up)
Can I leave the skin on? If it’s thin and you’re feeling rustic, go ahead! Sometimes I do, but most times I just can’t be bothered with chewier edges.
Can I use frozen squash? Sure! It might end up less crispy, though. No shame if you’re saving time. Defrost first if you want less water on the pan.
What if I only have pumpkin? Tastes a bit different, but yes. I’ve swapped in acorn squash once—worked a treat. Butternut’s still my favorite though.
Is this meal-prep friendly? For sure, though in my world, it’s usually gone before it gets cold. But yes, make ahead and reheat as you like.
Can I add garlic? You can, but I usually forget (oops!). If you do, toss in peeled cloves halfway through so they don’t burn.
And before I forget—does anyone else snack on extra raw cubes? I, uh, don’t recommend it. They’re surprisingly tough. Save them for the oven.
Ingredients
- 1 medium butternut squash (about 2 lb or 900g, peeled and cubed – sometimes I just buy the pre-cut stuff if I’ve had a long day; don’t judge)
- 2 tablespoons olive oil (grandma swears by extra virgin, but regular is fine, really)
- 3/4 teaspoon sea salt (I wing it, honestly, but try not to dump it like I did once—lesson learned!)
- Black pepper, to taste (cracked fresh is nice, but use what’s in the cupboard)
- 1/2 teaspoon dried thyme or rosemary (optional—I often just leave this out when I’m lazy or out of anything herby)
- 1/4 teaspoon smoked paprika (totally optional, but it adds a nice surprise—sometimes I skip if I can’t find it)
Instructions
-
1Crank the oven up to 425°F (220°C). Hotter than you think is good here—otherwise, you just steam the squash and that’s no fun.
-
2Peel and chop the butternut squash into cubes about the size of—well, sugar cubes? I don’t measure; just make them vaguely bite-size. If you’re using pre-cut, congrats, skip this pain entirely.
-
3Toss the cubes right on a big baking sheet. Drizzle over the olive oil, sprinkle that salt and pepper, and (if you’re feeling it) scatter over the thyme/rosemary and smoked paprika. Use your hands, honestly, to give it a good mix so every bit gets a little love.
-
4Spread the cubes out so they’re not cosied up together too tight. This is crucial! I tried crowding the pan once and ended up with mushy squash—no thanks.
-
5Roast for 25-30 minutes, giving things a flip halfway through. Here’s where I always sneak a taste—just watch out, they’re hot and you’ll burn your tongue, like I inevitably do every time.
-
6The squash is done when it’s golden with a few crispy edges and soft enough you can poke it with a fork and it sighs right back at you. If it looks a bit dark in spots, that’s actually the best part (in my opinion).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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