Roasted butternut squash is a delicious and healthy side dish recipe to make for lunch and dinner and serve with beef, chicken and fish. This tutorial will show you how to roast butternut squash in a very easy and simple way.
I love butternut squash as you can see by the amount of butternut squash I have on my site. One of my favorites are: Roasted Butternut Squash Mash, Chicken Stroganoff with Butternut Squash Mash, 20-minutes Butternut Squash Soup, No Bean Whole30 Butternut Squash Chili, Ground Beef Butternut Squash Kale Soup and Roasted Butternut Squash Cauliflower Salad.
So, today I’m sharing with you this roasted butternut squash recipe, which is my favourite way to eat butternut squash. It’s loaded with flavour and the best part, you can always change things around by adding seasonings to the squash before roasting, and add spices like cumin, garlic powder, coriander or even cinnamon, cloves and nutmeg too. This roasted butternut squash recipe is also great with chicken breast as a side, baked salmon or even pork chops. Enjoy!
How to peel butternut squash
To peel your butternut squash you’ll need a sharp vegetable peeler or knife. I prefer to use a vegetable peeler because it’s easier to hold the squash and peel at the same time. It’s also much safer than a knife. On top of that it removes the perfect amount of butternut squash skin without wasting the squash.
How to cut butternut squash
- Using a very sharp knife, trim the top and bottom off the butternut squash.
- Next using a sharp vegetable peeler, remove the skin. You also can cut with a knife if you don’t have a peeler. But I think it’s easier to peel a butternut squash when you use a vegetable peeler. My favourite is this one from Amazon.
- Then, cut the bulbous bottom of the squash from the longer neck portion. It’ll help you to cut the squash in cubes.
- Now you’re ready to remove the seeds from the squash. You can use a spoon, a melon baller or a stainless steel Ice cream scoop. I find an ice cream scoop the best and easier to use than a spoon. Give it a try.
- Lay the squash half on its flat side, and cut into slices. The half ring portions will be harder to cut very evenly. But I cut on an angle for even pieces. For the flatter bottom and top piece, I prefer to cut in half and then cut those two pieces into cubes. The cubes will be roughly the same size.
- The easiest part to cut is the upper part of the squash because it’s flat and you just need to lay it on the flat bottom, and cut straight down. Cut a grid into each slice to get perfect cubes.
How to roast butternut squash
- First, preheat your oven to 425ºF and line a baking sheet with parchment paper. It’s important that you use a parchment paper because you’ll prevent your butternut squashfrom sticking to baking sheet and even burn. Set aside.
- Place butternut squash on a cutting board and using a vegetable peeler, peel your butternut squash. You also can use a knife but a vegetable peeler is safer and faster.
- Once it’s peeled, cut your butternut squash in half and remove the seed.
- Dice your butternut squash into bite-sized pieces and roughly at the same size so that they bake evenly. Also place the diced butternut squash in a single layer to the baking sheet to avoid they become mash.
- Place butternut squash on the prepared baking sheet and drizzle on olive oil and season with salt, pepper and paprika. You can also add only all the seasonings that you prefer. Toss with your hands and then place in oven.
- Roast for 15-20 minutes. Time will depend on the size of the butternut squash cubes. Garnish with fresh parsley and serve with any kind of protein you prefer. YUM!
Serve this roasted butternut squash recipe with:
- Baked Chicken Breast
- Baked Salmon in the Oven
- Garlic Butter Salmon in Foil Recipe
- Garlic Butter Baked Chicken Breast
- Garlic Butter Baked Pork Chops
Roasted Butternut Squash
- 3 lb butternut squash
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- ½ tsp paprika
- Fresh parsley to taste
Preheat oven to 425ºF. Line a baking sheet with parchment paper. Set aside.
- Place butternut squash on a cutting board and using a vegetable peeler, peel your butternut squash.
- Once it’s peeled, cut your butternut squash in half and remove the seed. (more info about cutting a butternut squash, above on the post.)
- Dice your butternut squash into bite-sized pieces roughly the same size so that they bake evenly.
- Place butternut squash on the prepared baking sheet and drizzle on olive oil and season with salt, pepper and paprika.
- Toss with your hands and then place in oven.
- Roast for 15-20 minutes. Time will depend on the size of the butternut squash cubes.
- Garnish with fresh parsley.
Nutrition InformationAmount per serving (1/6) — Calories: 143, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 204mg, Potassium: 812mg, Carbohydrates: 27g, Fiber: 5g, Sugar: 5g, Protein: 2g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!