Simple Oven Roasted Butternut Squash
A straightforward recipe for roasting butternut squash in the oven to achieve a creamy interior and slightly caramelized, crispy edges. This makes a versatile side dish.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup (optional, for extra caramelization)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Peel the butternut squash, remove the seeds, and cut the flesh into 1-inch cubes.
- Place the squash cubes in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until all pieces are evenly coated. If using, add the maple syrup and toss again.
- Spread the seasoned squash in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
- Roast for 25 to 35 minutes, stirring halfway through, until the squash is tender when pierced with a fork and the edges are browned and slightly crispy.
- Remove from the oven and serve immediately.
Notes
- For extra flavor, add 1/2 teaspoon of dried thyme or rosemary with the salt and pepper before roasting.
- To get the crispiest edges, ensure the squash pieces have direct contact with the hot baking sheet and are not touching each other.
- If you prefer a softer texture, reduce the roasting time by 5 minutes.
Nutrition
- Serving Size: 1 cup cubed
- Calories: 180
- Sugar: 9
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 6
- Protein: 3
- Cholesterol: 0