Description

This oven-roasted butternut squash is a simple and delicious side dish. With just a few basic ingredients, this recipe brings out the natural sweetness of butternut squash, making it caramelized and crispy on the outside, and soft on the inside. Perfect for weeknight dinners or holiday feasts.

Ingredients

Scale

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/2 teaspoon paprika (optional)
1 tablespoon fresh rosemary or thyme (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the squash: Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Season the squash: In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, garlic powder, and paprika (if using) until evenly coated.
Arrange on baking sheet: Spread the seasoned squash in a single layer on the prepared baking sheet.
Roast the squash: Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the squash is golden brown and tender.
Garnish and serve: Remove from the oven and sprinkle with fresh rosemary or thyme if desired. Serve immediately as a side dish.

Notes

You can customize the seasoning by adding cinnamon for a sweet twist or chili powder for a spicy kick.
This roasted squash pairs perfectly with roasted meats or can be used in salads or grain bowls.