Go Back
Allison Crawford at The Hungry Carrot

Roasted Butternut Squash

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 425 degrees.
  2. Peel and half the squash. Scoop out all the seeds and dice the squash into 1-inch chunks.
  3. 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.
  4. Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
  5. 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.