Description
A cozy autumn side dish featuring creamy, roasted butternut squash with a sweet, nutty flavor.
Ingredients
Scale
- 1 butternut squash
- 2 tablespoons olive oil
- Salt
- Pepper
- Optional: garlic powder, cinnamon, or a blend of your favorite herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, carefully removing the seeds, and peel it using a sharp knife or vegetable peeler.
- Cut the squash into evenly-sized cubes, aiming for about 1-inch pieces for optimal roasting.
- In a large bowl, toss the squash cubes with olive oil, sprinkling in salt, pepper, and any optional spices you would like to enhance the flavor.
- Spread the cubes in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Roast for 25-30 minutes, stirring halfway through, until the squash is tender and beautifully golden brown.
- Serve warm as a delightful side dish to complete your meal.
Notes
Storage Suggestions: Store leftovers in an airtight container in the fridge for up to four days. It’s great cold in salads or reheated as a side. Freezing Fun: You can also freeze roasted butternut squash for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 82
- Sugar: 4g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg