Roasted Butternut Squash Recipe
Roasted butternut squash, two ways either cut into cubes and caramelized with maple and cinnamon, or roasted butternut squash halves that are easy and no-peel!
Servings: 4 servings
Ingredients
Roasted Butternut Squash Cubes
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes (about 6 cups)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh rosemary for serving
Roasted Butternut Squash Halves
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons honey optional
Instructions
Roasted Butternut Squash Cubes
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt, and pepper. Spread the squash into a single layer to avoid them overlapping.
- Roast until the edges are golden brown and begin to caramelize, about 30–35 minutes, tossing halfway through. Transfer to a serving dish and garnish with rosemary.
Roasted Butternut Squash Halves
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Using a sharp knife, carefully cut off the stem and slice the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center of each squash half.
- Use a sharp knife to make a few shallow diagonal cuts across the flesh of each squash half. Then drizzle olive oil on top and season with salt and black pepper.
- Place the butternut squash halves on the prepared baking sheet, cut-side up.
- Roast in the oven until the flesh is knife-tender and slightly caramelized, 45–55 minutes, depending on the thickness of the butternut squash.
- Cool for a few minutes. Then serve them as is or scoop out the flesh and use as desired.
Notes
Note: Nutritional information is based on the butternut squash cubes.
My Top Tip: Roast your squash in a single layer. If your baking sheet is too crowded, your squash will steam rather than crisp up and roast.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350ºF for 15 minutes or until warmed through.
Freezing: Place the squash on a lined baking sheet in the freezer until the cubes are frozen solid, then place them in a freezer-safe airtight container or resealable bag for 2–3 months. Thaw in the fridge overnight and reheat in the oven.
Nutrition
Calories: 175kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 688mg | Fiber: 4g | Sugar: 10g | Vitamin A: 19934IU | Vitamin C: 39mg | Calcium: 107mg | Iron: 1mg
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