cooking / sides

Roasted Butternut Squash

serves 4-6 as a side · 35-40 minutes · 10 minutes hands on · easy

Ingredients

  • Butternut squash (650g / about 1.5 lbs, peeled and cubed into 1-inch pieces)
  • Olive oil (2 Tbsp)
  • Salt (1/2 tsp)
  • Black pepper (1/4 tsp)
  • Optional seasonings: garlic powder, curry powder, paprika, cumin, or cinnamon

Method

  1. Preheat the oven to 400°F (200°C).
  2. Peel the squash, remove the seeds, and cut into 1-inch cubes.
  3. Place the cubes in a large bowl, drizzle with olive oil, and toss to coat evenly.
  4. Sprinkle with salt, pepper, and any optional seasonings.
  5. Spread in a single layer on a parchment-lined baking sheet — don't crowd.
  6. Roast 25-30 minutes, flipping halfway through, until golden brown and fork-tender.
  7. Serve immediately.

Notes

  • Even cooking: Uniform 1-inch cubes roast evenly.
  • Don't crowd the pan: Space between pieces gives the best caramelization.
  • Flavor variations: Savory — garlic powder, paprika, or curry powder. Sweet — cinnamon and a drizzle of maple syrup. Spicy — cumin and chili powder.
  • Make-ahead: Roast up to 3 days ahead; reheat in a 350°F oven for 10 minutes. Keeps 5 days refrigerated.
  • Uses: Side dish, tossed into salads, or mixed into grain bowls. Mash leftovers for soup, purée for pasta sauce, or add to smoothies.