Description
This Roasted Butternut Squash recipe offers a simple, flavorful way to enjoy tender, caramelized squash cubes seasoned with olive oil, sea salt, and black pepper. Perfect as a side dish or a healthy snack, it’s easy to prepare and results in a beautifully golden, slightly crispy texture accented with fresh parsley.
Ingredients
Scale
Ingredients
- 1 butternut squash, peeled, seeds scooped, and cubed
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Squash: Place the peeled and cubed butternut squash onto the prepared baking sheet. Drizzle generously with extra-virgin olive oil, then season evenly with sea salt and freshly ground black pepper.
- Toss to Coat: Gently toss the squash cubes on the baking sheet to ensure each piece is thoroughly coated with oil and seasoning, which helps achieve the perfect roasted texture.
- Roast the Squash: Roast in the preheated oven for 30 to 35 minutes, stirring halfway through if desired, until the edges are golden brown and the squash is tender when pierced with a fork.
- Garnish and Serve: Remove from the oven and optionally sprinkle chopped fresh parsley over the roasted squash for a burst of color and added freshness. Serve warm.
Notes
- You can add spices like smoked paprika, cinnamon, or cumin for extra flavor before roasting.
- For easier peeling, use a sharp vegetable peeler designed for hard squash.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or stovetop to preserve texture.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 90
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
