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Olivia

Roasted Butternut Squash

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Roasted butternut squash is a simple, flavorful side made by roasting squash with olive oil until tender and naturally caramelized.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Calories: 2
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 –3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cinnamon or paprika Optional
  • Fresh thyme or rosemary Optional
  • Maple syrup or honey Optional light drizzle
  • Chili flakes Optional

Equipment

Baking Sheet

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper if desired.
  3. Season the Squash
  4. Place cubed squash in a large bowl.
  5. Drizzle with olive oil, salt, and pepper.
  6. Toss well to coat evenly.
  7. Spread squash in a single layer on the baking sheet.
  8. Roast 30–35 minutes, flipping once halfway, until tender and golden with caramelized edges.
  9. Remove from oven.
  10. Add herbs, spices, or a light drizzle of sweetness if using.
  11. Serve warm.

Nutrition

Calories: 2kcalCarbohydrates: 0.1gProtein: 0.4gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gCholesterol: 1mgSodium: 43mgPotassium: 11mgFiber: 0.03gVitamin A: 2IUVitamin C: 0.02mgCalcium: 2mgIron: 0.03mg

Notes

Extra caramelization: don’t overcrowd the pan
Grow-it-yourself: squash stores well and lasts through winter
Meal prep: keeps well 3–4 days refrigerated
Serve with: grain bowls, salads, or soups

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