Roasted Butternut Squash
Roasted butternut squash is a delicious and colorful side dish recipe to make for lunch and dinner, and serve with meat, chicken, and fish. This tutorial will show you how to roast butternut squash in a very easy and simple way.
Servings: 6 people
Ingredients
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 freeze: Freeze roasted butternut squash in a freezer-safe bag or container for up to 3 months.
- To reheat: You can reheat the leftover squash in the microwave or oven.
Nutrition
Serving: 1/6 | Calories: 143kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Sodium: 204mg | Potassium: 812mg | Fiber: 5g | Sugar: 5g