Roasted Butternut Squash

Roasted Butternut Squash

Cubed squash roasts until caramelized at the edges and tender throughout.

Total 45 min Makes 4 servings Calories 140/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Butternut squash is tossed with olive oil and warm spices, then roasted at high heat until the edges turn golden and slightly crisp while the centers stay soft. It makes a simple side for weeknight dinners or holiday tables, and pairs well with roasted meats, grain bowls, or a sprinkle of fresh herbs.

Ingredients

  • 1 butternut squash (about 2 1/2 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoons fresh parsley, chopped, for garnish

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. Peel the butternut squash, remove the seeds, and cut the flesh into 3/4-inch cubes.

  3. In a large bowl, toss the squash cubes with olive oil, cinnamon, garlic powder, salt, and pepper until evenly coated.

  4. Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces for even browning.

  5. Roast until the squash is tender and caramelized at the edges, stirring once halfway through, about 30 minutes.

  6. Remove from the oven, transfer to a serving dish, and sprinkle with chopped parsley before serving.

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    Roasted Butternut Squash

    Butternut squash is tossed with olive oil and warm spices, then roasted at high heat until the edges turn golden and slightly crisp while the centers stay soft. It makes a simple side for weeknight dinners or holiday tables, and pairs well with roasted meats, grain bowls, or a sprinkle of fresh herbs.

    45 min 4 servings 140 cal

    Ingredients

    • 1 butternut squash (about 2 1/2 pounds), peeled and cubed
    • 2 tablespoons olive oil
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Peel the butternut squash, remove the seeds, and cut the flesh into 3/4-inch cubes.

    3. 3

      In a large bowl, toss the squash cubes with olive oil, cinnamon, garlic powder, salt, and pepper until evenly coated.

    4. 4

      Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces for even browning.

    5. 5

      Roast until the squash is tender and caramelized at the edges, stirring once halfway through, about 30 minutes.

    6. 6

      Remove from the oven, transfer to a serving dish, and sprinkle with chopped parsley before serving.