Simple Roasted Butternut Squash: Sweet & Savory Side (Print Version)

Discover how to make tender Roasted Butternut Squash with a hint of sweetness. This easy side dish is a family favorite for any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan (ensure maple syrup), Gluten-Free

# Ingredients:

→ Main Players

01 - 1 butternut squash (2-3 lbs), peeled, seeded, and cubed
02 - 2 tablespoons olive oil

→ Sweet & Savory Boosters

03 - 1-2 tablespoons pure maple syrup
04 - 1 teaspoon smoked paprika

→ Flavorful Seasonings

05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt (or to taste)
07 - 1/4 teaspoon black pepper (freshly ground)

→ Optional Finishing Touches

08 - 1 sprig fresh rosemary, roughly chopped
09 - 1/2 cup chopped pecans (for the last 10 minutes of roasting)

# Instructions:

01 - First things first, tackle that butternut! I usually cut off both ends, then carefully peel the skin with a sturdy vegetable peeler. You might need a bit of elbow grease, but trust me, it’s worth it. Once peeled, halve it lengthwise, scoop out those pesky seeds and stringy bits with a spoon (this is where things can get a little messy, oops!), then chop it into roughly 1-inch cubes. Try to keep them uniform so they cook evenly. I always end up with a few odd-sized pieces, but that's just part of the charm!
02 - Now for the good stuff! In a large bowl, toss your cubed butternut squash with the olive oil, maple syrup, smoked paprika, garlic powder, sea salt, and black pepper. Get in there with your hands! Make sure every single piece is coated evenly. This is where you really start to build those amazing flavors. I often give it an extra sprinkle of salt here because I've learned the hard way that undersalting roasted veggies is a tragedy.
03 - Spread the seasoned squash in a single layer on a large baking sheet. And this is critical: don't overcrowd the pan! If you do, the squash will steam instead of roast, and you won't get those lovely caramelized edges we're aiming for. If you have too much squash, use two baking sheets. Pop it into a preheated oven at 400°F (200°C) and let the magic happen. The kitchen will start smelling incredible, I promise!
04 - After about 15-20 minutes, take the baking sheet out and give the squash a good stir or flip with a spatula. This ensures all sides get a chance to brown and become tender. If you're adding fresh rosemary, now's the time to sprinkle it over the squash. I sometimes forget this step, only to remember when it's too late, but it still tastes delicious, just less fragrant!
05 - If you're using pecans, toss them in with the squash for the last 10 minutes of roasting. This gives them just enough time to toast up nicely without burning. Keep an eye on them; nuts can go from perfectly toasted to burnt in a flash! This is where my "oops" moments often happen, so set a timer.
06 - Continue roasting for another 5-10 minutes, or until the squash is fork-tender and beautifully caramelized with slightly crispy edges. You want those deep golden-brown spots! The aroma will be intoxicating. Carefully remove from the oven and transfer to a serving dish. A final sprinkle of flaky sea salt is always a good idea, in my humble opinion. Enjoy your perfectly Roasted Butternut Squash!

# Notes:

01 - Don't overcrowd your baking sheet; steaming, not roasting, is the enemy of crispy edges.
02 - Roasted butternut squash keeps well for 3-4 days in an airtight container; reheat in the oven for best texture.
03 - Sweet potato can be a good substitute, but the flavor and texture will be slightly different.
04 - A tiny squeeze of fresh lemon juice after roasting brightens all the flavors beautifully.

# Equipment Needed:

01 - Large mixing bowl
02 - sturdy vegetable peeler
03 - sharp knife
04 - large baking sheet
05 - spatula

# Nutrition (Per Serving):

Calories: 150 kcal
Total Fat: 8g
Total Carbohydrate: 20g
Protein: 2g

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