Roasted Butternut Squash is super good and easy too. Roasting vegetables brings out the depth of flavor. We do it all the time. Trust me, you’re gonna love it.
Roasted Butternut Squash tastes great hot, cold or room temperature. Try it on a salad for an extra special treat.
Roasted butternut squash is a terrific vegetable to accompany any meal.
Have you had Roasted Butternut Squash? Butternut Squash is now in season. I’m happy! It’s time to enjoy it. And what better way to cook it than roasting it?
How to Use Roasted Squash
I use this roasting technique with many different vegetables, but squash is one of my favorites because it gets so caramelized and sweet. This squash can be eaten exactly as it is as a side vegetable, whipped up for a pie filling, made into a soup, or added to other ingredients to spice up a side salad. It’s even wonderful over a nice, Green Salad for a bit of flair.
Food Pairing
I love pairing Roasted Butternut Squash with any kind of fish, pork or chicken. Add a side of green beans, and it’s supper. Next week, I’ll show you the Roasted Butternnut Squash Rice Salad I made with this delicious vegetable. You can often get three meals out of one squash. What a deal! I know you’re gonna wanna eat this squash.
What You Need
For this recipe, you will need a a good knife (affiliate link), cutting board, jelly roll pan, a spatula, and measuring spoons. But what you really want is an immersion blender (for when you make the roasted squash into a soup), some terrific dinnerware and some crystal wine glasses, right? And of course an espresso machine so you can enjoy a good cup of coffee!
Roasted Butternut Squash Recipe
PrintRoasted Butternut Squash
Robust, caramelized Roasted Butternut Squash. Yum!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 butternut squash (peeled, seeded and cubed)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt (optional)
Instructions
- Coat the butternut squash cubes with olive oil and the salt.
- Spread evenly on a large baking sheet.
- Bake at 450F degrees for 15-20 minutes.
- Using a spatula, turn the cubes over on the pan and return to the oven for 10 minutes more.
- Squash is done when slightly browned and still a little crisp.
Nutrition
- Serving Size: 1/2 cup Roasted Butternut Squash
- Calories: 110
- Sugar: 0.8 g
- Sodium: 196.5 mg
- Fat: 6.8 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 4.1 g
- Fiber: 0.7 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: roasted butternut squash, roasted squash
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Roasted Butternut Squash (no salt added) Nutrition Label. Each serving is 1/2 cup.
Roasted Butternut Squash (includes salt) Nutrition Label. Each serving is 1/2 cup.
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*Allergen Key
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop February 28, 2017 and updated September 13, 2021.
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Thanks to you, I’ve become a real fan of roasted vegetables. Butternut squash does really well with the touch of sweetness.
Another way I enjoy butternut squash is to cut in half, remove seeds, and microwave it with a little maple syrup and a dash of salt, pepper, and ginger.
★★★★★
That sounds delicious, Elizabeth!