Description
This recipe offers a simple and delicious way to prepare roasted butternut squash, perfect for fall meals. Enjoy its natural sweetness and tender texture as a versatile side dish, in salads, or blended into soups. It’s a healthy, gluten-free option packed with vitamins.
Ingredients
Scale
- 1 medium Butternut Squash
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Chopped Fresh Parsley (Optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a large baking sheet with parchment paper.
- Peel the butternut squash using a vegetable peeler, cut off the stem, slice in half vertically, and scoop out the seeds.
- Dice the squash into 1-inch cubes to promote even cooking.
- Spread the squash cubes in a single layer on the prepared baking sheet.
- Drizzle with olive oil, then sprinkle with salt and pepper; toss gently to coat.
- Bake for 30-35 minutes until tender and golden brown, turning halfway for even roasting.
- Optional: Sprinkle with fresh herbs before serving.
Notes
- Ensure all squash pieces are uniform in size for even cooking.
- Avoid overcrowding the baking sheet to prevent steaming instead of roasting.
- Consider adding spices like cinnamon or nutmeg for a warm twist.
- Leftovers can be incorporated into salads or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg