Roasted Butternut Squash

Roasted butternut squash is a delicious and healthy side dish recipe to make for lunch and dinner and serve with meal, chicken and fish. This tutorial will show you how to roast butternut squash in a very easy and simple way.

Course Side Dish

Cuisine American

Keyword baked butternut squash, butternut squash, roasted butternut squash

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 143kcal

Author Olivia Ribas

Ingredients

3 lb butternut squash
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
½ tsp paprika
Fresh parsley to taste

US Customary - Metric

Instructions

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.

Video

Notes

If you have trouble cutting the butternut squash, you can microwave it for a few minutes to help soften it.
For the best results, don't overcrowd the sheet pan. The more space you have between each cube, the better they roast.
Try to cut the butternut squash as uniformly as possible so they cook evenly.
To store: Store roasted butternut squash in an airtight container in the fridge for 4 to 5 days.
To reheat: You can reheat the leftover squash in the microwave or oven.
To freeze: Freeze cooked butternut squash in a freezer-safe bag or container for up to 3 months.

Nutrition