Oven Roasted Butternut Squash
from kristineskitchenblog.comThis roasted butternut squash is simple to make and perfect for a fall side dish, Thanksgiving side or to add to salads, soups, pastas and grain bowls. See the post above for step-by-step photos of how to cut a butternut squash.
Servings: 6 servings
Calories: 133kcal
Ingredients
- 3 pound butternut squash
- 1 ½ tablespoons olive oil
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ½ teaspoon fresh thyme leaves optional
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
- Peel, seed and chop the squash: First, slice off both the stem and bottom ends of the squash. Then use a sharp vegetable peeler to peel off the skin. Cut the squash in half width-wise, at the point where it becomes narrower. Then slice the two pieces in half from top to bottom. Use a spoon to scoop out the seeds (see note), then chop the squash into ¾-inch cubes. Place cubed squash in a large mixing bowl.3 pound butternut squash
- Drizzle on the olive oil. Sprinkle with salt, pepper and thyme leaves (if using). Toss to coat the squash with the oil and seasonings.1 ½ tablespoons olive oil, ¼ teaspoon fine sea salt, ⅛ teaspoon black pepper, ½ teaspoon fresh thyme leaves
- Spread the squash out on the baking sheet in a single layer with a bit of room in between each piece.
- Bake for 15 minutes, then use a spatula to flip the squash pieces and continue baking for 10-15 more minutes, until squash is tender when pierced with a fork and lightly browned on the edges.
Notes
- Yield: A 3 pound squash will make about 4 1/2 cups of cubed squash.
- Choosing butternut squash: Choose a butternut squash that is firm and heavy for its size. You want the stem to be intact and the skin to be free of fine green lines, which mean the squash isn’t fully ripe. Choose a squash that is free of cuts, bruises and soft spots.
- You can roast the seeds - see my Roasted Pumpkin Seeds recipe.
- To freeze raw butternut squash cubes: Store in an airtight container in the freezer for up to 9-12 months. You can cook the squash cubes from frozen, adding a few extra minutes to the cook time. The texture will be slightly softer when cooking squash that has been frozen.
- To store & freeze cooked squash: You can store roasted butternut squash in an airtight container in the refrigerator for up to 3-5 days or in the freezer for up to 6 months. Be sure to let the squash fully cool before storing in the fridge or freezer.
- Cinnamon-maple. Skip the fresh thyme and add 1/2 teaspoon of ground cinnamon and 1 tablespoon of pure maple syrup to the seasonings.
- For less prep, you can roast whole butternut squash halves, without peeling. Cut the squash in half lengthwise (do not peel) and scoop out the seeds. Season with olive oil or melted butter, plus salt and pepper. Place the two pieces cut side down on a parchment-lined baking sheet and bake in a 400° F for 35-45 minutes, until tender. After the squash cooks, you can easily scoop the flesh out of the skin.
Nutrition
Calories: 133kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 800mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24117IU | Vitamin C: 48mg | Calcium: 110mg | Iron: 2mg
