Roasted butternut squash is a comforting and savory compliment to your next meal. This lightly spiced and oven-roasted squash makes for a healthy side dish and is perfect for a Fall or Winter meal.
This recipe is simple, healthy, and only requires a few ingredients. The toughest part is peeling and dicing the squash but it results in such a versatile dish that goes great in a Fall harvest salad or even can be made into the best butternut squash ravioli.
Ingredients
Butternut Squash: You can dress it up any way you like, but I add spicy nutmeg and salt and pepper to make a wonderfully savory squash. Fresh squash freezes extremely well if you want to keep some prepped on hand. It also freezes once cooked, but it will be softer once thawed and is best for ravioli or soups.
Herbs and Spices: This squash is versatile and holds up nicely to many flavors. I love the spice of freshly ground nutmeg, but another great combination is to add a little brown sugar and thyme for a different twist.
Instructions
- Preheat your oven to 425 degrees.
- Peel and half the squash. Scoop out all the seeds and dice the squash into 1-inch chunks.
- Prepare a baking sheet with a silicone mat. Add the squash, oil, and spices to a mixing bowl and toss to coat the squash evenly.
- Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
- Let the squash cool for a few minutes and serve immediately or add it to your favorite salad, soup, or in a veggie quesadilla.
Try these other recipes:
Fall Harvest Quinoa Salad with Butternut Squash
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Roasted Butternut Squash
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp nutmeg
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat your oven to 425 degrees.
- Peel and half the squash. Scoop out all the seeds and dice the squash into 1-inch chunks.
- Prepare a baking sheet with a silicone mat. Add the squash, oil, and spices to a mixing bowl and toss to coat the squash evenly.
- Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
- Let the squash cool for a few minutes and serve immediately or add it to your favorite salad, soup, or in a veggie quesadilla.
Notes
- Fresh squash freezes well for a couple of months and can be roasted from frozen.
- You can freeze the roasted squash but once thawed, it will be fairly soft. I recommend using it in a soup or ravioli if thawing roasted squash.
- Adjust the spices to taste if needed.
