Roasted Butternut Squash

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If your looking for an easy side dish to add to your Fall table, look no further. This Roasted Butternut squash is not only delicious but its super easy to make. With some simple spices and good olive oil you can have a great side dish prepared in no time.

Anyone who says they don’t like Butternut Squash, has not had it prepared this way. When roasted, it becomes caramelized and sweet. It’s makes a great addition to a salad or served as a side dish to any meal. The best part is its not only delicious its great for you.

How To Prepare:

Before I make this dish I start by making a simple spice blend. I love this simple spice blend because it can be used for many different dishes. From salad dressings, a rub for chicken or for vegetables. It is super simple and is great to have on hand at all times. In fact when I do make it I always double or even triple the batch.

Simple Spice Blend

Ingredients:

  • 1 Tablespoon salt
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder

Instructions:

  1. Place all ingredients in a small bowl and mix to combine.
  2. Store in an air tight container.

How To Make Roasted Butternut Squash

Start by preheating the oven to 375º. Line a baking sheet with parchment paper and set to the side.

Using a vegetable peeler, remove the skin from a butternut squash, making sure to peel until the orange flesh is visible and no more skin is present.

Cut both ends of the butternut squash off then cut in half the long way.

Using a tablespoon, scoop out the seeds and any stringy flesh until clean.

Cut up cleaned butternut squash into small cubes and place in a large bowl. Coat the cubes with olive oil and add the spices and herbs and toss to coat.

Pour onto prepared baking sheet and spread out to an even layer. Place in preheated oven and bake for 35 to 40 minutes tossing half way though the cooking process.

Once cubes caramelized remove them from the oven and place in a serving bowl.

Tips For Making Roasted Butternut Squash

  • When you cut up the butternut squash just make sure the pieces are of equal size. Doing this will allow all the pieces to cook evenly.
  • Make the spice blend in advance. I like to make a double batch or even a triple batch so that I always have it on hand.
  • When picking out a butternut squash make sure it is firm and is not bruised.
  • This recipe will also work well with sweet potatoes if preferred.

Roasted Butternut Squash

Ingredients:

  • 1 Medium butternut squash, peeled, seeds removed and diced
  • 2 Teaspoons spice blend ( recipe above )
  • 2 Teaspoons dried thyme
  • 1/2 Teaspoon smoked paprika
  • Olive oil to coat

Instructions:

  1. Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
  2. Peel the butternut squash with a vegetable peeler, cut off both ends and using a tablespoon remove the seeds.
  3. Dice the butternut squash into small pieces, making sure to keep them equal in size. Place the diced butternut squash in a large bowl and drizzle with olive oil. Add the spices and thyme and toss to coat.
  4. Place the seasoned butternut squash onto the prepared baking sheet and spread to an even layer. Place in the preheated oven and bake for 35 to 40 minutes or until butternut squash is caramelized. Remove from oven and serve immediately.
  5. Enjoy