Description
Roasting squash brings out its natural sweetness and creates a tender, caramelized texture—perfect as a side dish, salad addition, or meal base.
Ingredients
- 1 medium squash (butternut, acorn, kabocha, or delicata)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 tsp garlic powder, cinnamon, thyme, or smoked paprika
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and peel squash if needed (butternut and kabocha benefit from peeling; delicata can be left unpeeled).
- Cut squash in half, scoop out seeds, and slice into 1-inch cubes or wedges.
- In a large bowl, toss squash with olive oil, salt, pepper, and optional spices until well coated.
- Spread in a single layer on the prepared baking sheet.
- Roast for 25–35 minutes, flipping once halfway through, until golden and fork-tender.
- Serve warm or let cool and use in salads or bowls.
Notes
- For caramelization, avoid overcrowding the pan.
- Leftovers keep well refrigerated for 3–4 days.
- Pair with balsamic glaze, tahini dressing, or toasted nuts for extra flavor.