Butternut Squash

Butternut Squash is a sweet, nutty, and versatile winter squash that’s delicious roasted, pureed, or added to soups, salads, and casseroles. Its creamy texture and naturally sweet flavor make it a cozy favorite for fall and winter cooking, adding warmth and comfort to any meal.

Why You’ll Love This Recipe

You’ll love this simple roasted Butternut Squash recipe because it’s easy, flavorful, and works as a healthy side dish, meal prep ingredient, or base for other recipes. It’s naturally gluten-free, vegan, and pairs well with everything from holiday mains to weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled, seeded, and cubed
• Olive oil
• Salt
• Black pepper
• Optional: ground cinnamon, smoked paprika, garlic powder, or fresh herbs like rosemary or thyme

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and dice into 1-inch cubes.
3. Place the squash cubes on the baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and any optional seasonings. Toss to coat evenly.
4. Spread the cubes in a single layer.
5. Roast for 25–30 minutes, flipping halfway through, until the squash is tender and lightly caramelized.
6. Serve warm as a side dish or add to salads, grain bowls, or soups.

Servings and timing

This recipe serves about 4 people and takes about 10 minutes to prep and 25–30 minutes to roast.

Variations

• Toss with maple syrup and cinnamon for a sweet version.
• Add smoked paprika and garlic powder for a savory, smoky twist.
• Mix with roasted Brussels sprouts or carrots for a colorful veggie medley.
• Blend roasted squash into a creamy soup with broth and a splash of cream.

Storage/Reheating

Store leftover roasted Butternut Squash in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through or microwave for 1–2 minutes. Roasted squash also freezes well for up to 3 months.

FAQs

What does Butternut Squash taste like?

It’s sweet, nutty, and slightly earthy, with a creamy texture when cooked.

Do I have to peel Butternut Squash?

Yes, the skin is tough and not pleasant to eat when roasted.

How do I cut Butternut Squash easily?

Use a sharp knife and a sturdy cutting board. Cut off the ends, peel with a vegetable peeler, then cut in half and scoop out the seeds.

Can I roast it whole?

Yes! Roast halves cut side down, then scoop out the flesh when tender.

What pairs well with Butternut Squash?

It’s delicious with sage, rosemary, cinnamon, maple syrup, and cheeses like Parmesan or goat cheese.

Is Butternut Squash healthy?

Yes! It’s rich in fiber, vitamins A and C, and antioxidants.

Can I use frozen Butternut Squash?

Yes, you can roast frozen cubes straight from the freezer — just add a few extra minutes.

How do I keep it from getting mushy?

Don’t overcrowd the pan and roast at a high temperature.

Can I use Butternut Squash in soups?

Absolutely! It’s great pureed into creamy soups or added to stews.

How should I serve it?

As a side dish, in salads, grain bowls, tacos, or as a base for soup.

Conclusion

Butternut Squash is a cozy, versatile veggie that adds natural sweetness and warmth to any meal. Whether roasted, mashed, or blended into soup, it’s simple to prepare and always delicious. Try this easy roasted version and enjoy the comfort of Butternut Squash all season long!

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