Sunday Roasted Butternut Squash
Highlighted under: Healthy & Light
I absolutely love making roasted butternut squash on Sundays. This dish has become a staple in our home, filling the kitchen with its warming scent. The natural sweetness of the squash shines through, especially when paired with a hint of spice. It's an easy side that complements any meal but also shines as a star ingredient in salads and grain bowls. I've found that the key to achieving that perfect caramelization is to roast it at a high temperature, which brings out all its rich flavors while keeping the texture pleasantly tender.
When I first tried making roasted butternut squash, I was amazed by how simple yet delicious it turned out. The vibrant orange flesh caramelized beautifully, creating a perfect contrast with the little crispy edges. I remember adding a sprinkle of cinnamon, and that elevated the flavor profile to a whole new level. Now it's a dish I make regularly, and it's always well-received.
One trick I learned along the way is to make sure each piece of squash is about the same size. This ensures that everything cooks evenly, allowing me to achieve that golden-brown perfection. Plus, tossing the squash with olive oil, salt, and optional spices before roasting enhances the flavors even more.
Why You'll Love This Recipe
- Naturally sweet with a hint of spice
- Perfectly caramelized edges that add texture
- Versatile: great on its own or in salads
Choosing the Right Butternut Squash
When selecting a butternut squash, look for one that feels heavy for its size, with a matte tan skin and no blemishes. The stem should be intact and firm, indicating freshness. If you're unsure about ripeness, a squash with a slight orange tint may indicate a sweeter flavor. Avoid any squash with soft spots, as they can lead to spoilage.
Size matters too! A medium squash (about 2-3 pounds) is ideal for this recipe, as it offers a good balance of flesh and skin. Larger squashes might require longer roasting times, altering the texture and caramelization. However, if you have a larger squash, you can adjust the roasting time as needed while keeping an eye on the caramelization process.
Perfecting the Roast
Roasting at 425°F (220°C) is key for developing that rich caramelization. The high heat encourages Maillard reactions, which deepen the flavors and turn the squash golden brown. Make sure to spread the cubes out on the baking sheet, avoiding overcrowding; this ensures they roast rather than steam. If they're too close together, you'll miss out on those delicious crispy edges.
Halfway through roasting, give the squash a good stir to promote even browning. Look for a deep golden color on the edges and a fork easily piercing through the flesh to gauge when it's done. If your squash isn't getting the color you desire within the expected time, consider moving the baking sheet to a higher rack in the oven for additional heat exposure.
Ingredients
Gather the following ingredients for this delicious dish:
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon (optional)
Make sure to wash your butternut squash before starting to prepare it.
Instructions
Follow these steps to roast your butternut squash to perfection:
Prepare the Squash
Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and then chop it into 1-inch cubes.
Season the Squash
In a large bowl, combine the cubed squash with olive oil, salt, black pepper, and cinnamon if using. Toss well to ensure all pieces are evenly coated.
Roast the Squash
Spread the seasoned squash in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, or until golden brown and tender, stirring halfway through.
Serve
Remove from the oven and let it cool slightly before serving. Enjoy it as a side or incorporate it into your favorite dishes!
It's best served warm and can be stored in the refrigerator for up to 3 days.
Pro Tips
- For extra flavor, try drizzling the squash with a bit of balsamic vinegar just before serving.
Storage and Make-Ahead Tips
Roasted butternut squash can be stored in an airtight container in the refrigerator for about 3-5 days. It's perfect for meal prepping! Cook up a batch on Sundays and use it throughout the week in salads, bowls, or wraps. If you plan to freeze it, allow the squash to cool completely before transferring to freezer-safe bags. It can be safely frozen for up to three months.
When reheating, opt for the oven over the microwave for the best texture. Simply place the squash on a baking sheet and heat at 350°F (175°C) for about 10-15 minutes, or until warmed through. This method will help retain its crisp edges, avoiding the sogginess that can come from microwave reheating.
Flavor Variations
While the simplicity of olive oil, salt, and pepper is delicious, consider adding a pinch of cayenne or smoked paprika for extra heat and depth. Lime or lemon juice can also provide a bright contrast to the sweetness. For an Italian twist, sprinkle some dried oregano or thyme before roasting, creating a savory profile that pairs wonderfully with roasted meats.
If you enjoy a nutty flavor, toss some chopped pecans or walnuts into the squash during the last 10 minutes of roasting. This will add a lovely crunch and elevate the dish's texture. Experiment with other spices, such as nutmeg or even curry powder, depending on your meal's theme or your personal taste preferences!
Questions About Recipes
→ Can I use frozen butternut squash?
Yes, just make sure to thaw and drain excess moisture before seasoning and roasting.
→ How do I store leftover roasted squash?
Store in an airtight container in the refrigerator for up to 3 days.
→ Can this recipe be made ahead of time?
Absolutely! Roast it the day before and reheat before serving.
→ What dishes pair well with roasted butternut squash?
It goes great with meats, in salads, or even on its own with a drizzle of tahini.
Sunday Roasted Butternut Squash
I absolutely love making roasted butternut squash on Sundays. This dish has become a staple in our home, filling the kitchen with its warming scent. The natural sweetness of the squash shines through, especially when paired with a hint of spice. It's an easy side that complements any meal but also shines as a star ingredient in salads and grain bowls. I've found that the key to achieving that perfect caramelization is to roast it at a high temperature, which brings out all its rich flavors while keeping the texture pleasantly tender.
Created by: Rebecca Mills
Recipe Type: Healthy & Light
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon (optional)
How-To Steps
Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and then chop it into 1-inch cubes.
In a large bowl, combine the cubed squash with olive oil, salt, black pepper, and cinnamon if using. Toss well to ensure all pieces are evenly coated.
Spread the seasoned squash in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, or until golden brown and tender, stirring halfway through.
Remove from the oven and let it cool slightly before serving. Enjoy it as a side or incorporate it into your favorite dishes!
Extra Tips
- For extra flavor, try drizzling the squash with a bit of balsamic vinegar just before serving.
Nutritional Breakdown (Per Serving)
- Calories: 190 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 30g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 4g