Roasted Butternut Squash
Pull Up a Chair: This Roasted Butternut Squash Is a Keeper
I don’t know about you, but there’s just something about the smell of squash roasting that totally takes me back to chilly autumn afternoons, feet up in my nan’s poky kitchen, where everything was always just a bit chaotic and, somehow, all the better for it? Roasted butternut squash became my thing after a friend left a big ol’ squash on my doorstep (her garden overflowed—mine, not so much). At first, I didn’t have a clue what to do with the beast, but now it’s kind of a signature side in our house. Plus, the oven does most of the work (my kind of recipe), and even the dog wanders in from the garden to see what’s up. So, yeah, this one’s close to my heart—and my stomach.
Why You’ll Love Making This (Or Maybe Not, But I Still Do)
I make this when I want to pretend I’ve got my life together. Roasted butternut squash looks so fancy, but it’s actually laughably easy—my kids eat it without a peep, which does feel like a small miracle. Plus, you can just use your hands (gloves, if you’re fussy) to toss everything. Although honestly, wrestling the squash open is no one’s favorite part (I’ve definitely cursed at less forgiving vegetables), but once you’re past that, it’s smooth sailing and sweet, caramelized bliss. My mate swears by adding brown sugar, but I keep things simple—sometimes I add more garlic than strictly necessary, and that’s never led to complaints. Well, not serious ones, anyway.
Here’s What You’ll Need (Trust Me, It’s Forgiving)
- 1 butternut squash (about 2 lbs/900g)—if you’re using a smaller one, just adjust the timing a bit
- 2 tablespoons olive oil (or melted butter in a pinch—makes it richer, but also, more… buttery. Surprise.)
- Salt and black pepper to taste (my grandmother insisted on Maldon; I use supermarket basics, and nobody’s noticed)
- 1 teaspoon smoked paprika (optional; sometimes I skip it, depends on my mood, or if I can actually find it in my spice drawer)
- 2-3 whole garlic cloves (leave the skins on, I beg you, they roast into pure magic)
- Fresh thyme or rosemary (a handful of either, but in winter, I’ve just used dried stuff and, honestly, it still hits the spot)
- Optional: a sprinkle of parmesan or goat cheese after roasting (when I’m feeling posh, I go the cheese route)
How I Actually Roast Butternut Squash (Don’t Overthink It)
- Preheat your oven: Crank it up to 425°F/220°C. If your oven runs hot, maybe nudge it down just a hair, but this isn’t one of those desserts that will punish you for being slightly off.
- Slice & dice: Cut both ends off your squash (watch your fingers, seriously) and cut it in half lengthwise. Scoop the seeds out with a spoon—save ’em if you feel ambitious, I don’t bother. Peel if you want (I often don’t, skin gets nice and chewy when roasted, but it’s up to you!). Chop it into 1-inch-ish cubes. They don’t have to be identical—rustic is good!
- Toss it all together: Dump the squash cubes, olive oil, salt, pepper, and spices into a big bowl (sometimes I do this straight on the baking tray, less washing up). Add the garlic cloves and herbs. Give it all a good mix—yeah, your hands will get oily, just go with it.
- Onto the tray: Spread your mixture out on a lined baking sheet. Try not to crowd things—if they’re too close, they’ll steam instead of roast. This is where I usually sneak a taste (raw squash is surprisingly bland, just FYI).
- Roast: Pop it in the oven for about 25-30 minutes. I turn them once around halfway, but sometimes I forget and nothing terrible happens. You’re looking for golden brown, crispy edges, and soft insides—poke one with a fork if you’re not sure (I always do).
- Add cheese (if you’re feeling it): Take the tray out, sprinkle a little cheese on, and let it melt for 2-3 minutes. Or, just eat it as is—I usually do, because patience is not my strong suit.
Bits I Learned the Hard Way (Also Known as Notes)
- If your squash seems impossible to cut, microwave it for 2-3 minutes first, let it cool, then try again—it’s way easier.
- I used to peel every butternut squash; now I only bother about half the time. Turns out the skin gets tender (sort of like roasted potato skin), and my family accepts it with minimal side-eye.
- Not all squashes roast the same—some get a bit watery, some really caramelize. No two are ever quite the same, and I’ve learned to be okay with that.
Things I’ve Tried—Some Winners, One Not-So-Much
- Spices: Cumin and chili powder instead of paprika is amazing for a taco night twist.
- Sweet version: Toss with honey, cinnamon, and a dab of butter (but not too much or it goes a bit soggy on you; trust me…)
- Lemon zest: A little grated over at the end wakes it all up. One time I tried balsamic glaze—you could try it, but honestly, it just made things weirdly sticky.
Equipment—And What If You Don’t Have It?
- A sharp chef’s knife (or, in a pinch, I once used my bread knife; not recommended, but hey, desperate times)
- Cutting board
- Large mixing bowl (or just use the baking tray, lazy style)
- Baking sheet (or a roasting tray; line it with parchment if you hate scrubbing pans—who doesn’t?)
If you don’t have parchment paper, a little extra oil on the tray keeps things from sticking, for the most part. But get in there with a spatula anyway. Or as my uncle says, just ‘Give it some welly’.
How to Store It—But Honestly, Good Luck
Assuming you don’t inhale the whole tray in one go (I’m guilty here), pop leftovers into an airtight container and stick them in the fridge. Should last up to 3 days, supposedly. Personally, I think this tastes even better the next day—cold, straight from the fridge while standing in front of the open door. Freezer-wise? Haven’t tried it, but The Spruce Eats says you can, so maybe give that a whirl if there’s ever any left over (rare event, I swear).
Plating Up—Our Weird Little Traditions
I usually scatter roasted squash over baby spinach and toss on toasted seeds for crunch—sometimes I add it to pasta, or just snack on bits right off the tray when nobody’s watching (don’t judge). Apparently, my youngest likes it with ketchup. Whatever floats your boat. For a special dinner, I found this salad from Half Baked Harvest and it’s now my quick ‘impress the in-laws’ move. Roast chicken on the side? Even better.
Stuff I Wish I’d Known (a.k.a. Pro Tips, Sort Of)
- I once tried to rush the roasting by cranking up the temp and everything went burnt on the outside, raw on the inside (don’t do that)
- Don’t skip tossing the cubes well with oil—otherwise, you end up with dried out bits that start to look more like failed croutons than squash
- Actually, I find it works better if you check on it at the 15-minute mark—sometimes the tray needs a shake to avoid sad, soggy squash
Questions Folks Have Actually Asked Me
- Can you make roasted butternut squash ahead?
- Yep, sure can—sometimes I do it the night before and just warm it in the oven. It’s a bit softer, but still great.
- What if I forget to peel the squash?
- Honestly? No biggie. The skin softens when roasted; if you don’t fancy it, just eat around it. No one’s judging (except maybe my mother-in-law, but she’ll get over it).
- My squash looks a bit burned—did I ruin it?
- Nah, just call it ‘extra caramelized’! Some folks like those crispy bits best. If it’s truly charred, well…maybe hack off the worst and embrace rustic cooking.
- Can I use other squash?
- Butternut is my fave, but acorn squash, kabocha, even pumpkin work. Just adjust the roasting time a smidge (bigger chunks, more time; math, huh).
- Any tricks for making it spicier?
- Add a pinch of cayenne or chili flakes during tossing. Or, put hot sauce on the table—some like it hot, right?
And if you want to dig deeper into roasting all sorts of veg, I like this guide from Serious Eats—so many good ideas!
Right then, go roast a squash—and let me know if you come up with a wild variation that actually works. (Or share a disaster story; I’ve got loads of those, trust me.)
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2Place the cubed butternut squash in a large bowl. Drizzle with olive oil and toss to coat evenly.
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3Sprinkle the squash with sea salt, black pepper, garlic powder, smoked paprika, and ground cinnamon. Toss until all pieces are well coated.
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4Spread the squash cubes in a single layer on the prepared baking sheet.
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5Roast for 30-35 minutes, flipping halfway through, until the squash is golden and tender.
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6Remove from oven and sprinkle with fresh parsley, if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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