Description
Hearty butternut squash roasted with Mediterranean herbs delivers rich, golden comfort perfect for autumn dining. Garlic-infused olive oil and fresh rosemary elevate this simple side dish into a memorable culinary experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 medium butternut squash (about 907 grams / 2 pounds), peeled, seeded, and cubed
Seasoning:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
Cooking Ingredient:
- 2 tablespoons olive oil
Optional Garnishes:
- chopped parsley
- grated Parmesan
- drizzle of honey
Instructions
- Prepare the workspace by heating the oven to a toasty 400F (200C) and lining a spacious baking sheet with parchment paper or aluminum foil for easy cleanup.
- Transform the whole butternut squash into uniform, bite-sized cubes, ensuring each piece is roughly the same size to guarantee consistent roasting.
- Create a flavor explosion by massaging the cubed squash with olive oil, then generously sprinkle garlic powder, smoked paprika, salt, and pepper, coating each piece thoroughly to maximize taste potential.
- Arrange the seasoned squash across the baking sheet in a strategic single layer, allowing ample breathing room between pieces to promote crispy edges and even caramelization.
- Slide the baking sheet into the preheated oven and let the squash roast for 25-30 minutes, performing a precise midway flip to ensure all sides develop a beautiful golden-brown crisp and reach a tender, melt-in-your-mouth consistency.
- Once perfectly roasted, transfer the squash to an elegant serving dish, optional embellishments include a delicate sprinkle of fresh parsley, a light dusting of Parmesan cheese, or a graceful drizzle of honey for those craving an extra touch of sweetness.
Notes
- Slice squash carefully with a sharp knife to prevent slipping and ensure uniform, safe cutting.
- Pat squash dry before seasoning to help achieve crispy, caramelized edges during roasting.
- Customize spice blend by experimenting with herbs like thyme, rosemary, or curry powder for different flavor profiles.
- Use parchment paper for easier cleanup and to prevent squash from sticking to the baking sheet.
- Space cubes evenly to allow hot air circulation, guaranteeing even and crispy roasting.
- For a vegan version, replace Parmesan with nutritional yeast or toasted pumpkin seeds.
- Leftover roasted squash can be transformed into soups, salads, or grain bowl toppings.
- Select firm squash without soft spots or blemishes for the best roasting results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg