Description
This simple and delicious roasted butternut squash recipe features tender, caramelized cubes of butternut squash seasoned with olive oil, sea salt, and freshly ground black pepper. Perfect as a side dish, the roasted squash develops a rich, nutty flavor with golden-brown edges, and can be optionally garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Ingredients
- 1 butternut squash, peeled, seeds scooped, and cubed
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
- Prepare Squash: Place the peeled and cubed butternut squash onto the prepared baking sheet in a single layer for even roasting.
- Season Squash: Drizzle the squash cubes with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper to taste. Toss everything gently to coat the cubes evenly.
- Roast Squash: Roast the squash in the preheated oven for 30 to 35 minutes, or until the cubes are tender and golden brown around the edges, turning once halfway through for even cooking.
- Garnish and Serve: Remove from the oven and, if desired, sprinkle chopped fresh parsley over the roasted squash before serving to add a fresh herbal note and color contrast.
Notes
- Make sure to cut the squash into even-sized cubes to ensure uniform roasting.
- You can substitute sea salt with kosher salt if preferred.
- For extra flavor, consider adding spices like cinnamon or smoked paprika before roasting.
- This dish pairs well with roasted meats, grains, or can be tossed into salads.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
