Description
A simple and delicious recipe for perfectly roasted butternut squash with crispy edges and a caramelized flavor. Great as a side dish or a healthy addition to salads and grain bowls.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Spread the squash out in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until the squash is golden brown and tender.
- Remove from the oven and serve warm as a side dish or allow to cool and use in salads or bowls.
Notes
- For extra flavor, add a drizzle of maple syrup before roasting.
- Cut the squash into uniform pieces for even cooking.
- You can substitute olive oil with avocado oil or melted coconut oil.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg