Amazing roasted butternut squash in 30 min
Make amazing roasted butternut squash in 30 min with crispy edges and creamy interior, perfect as a side or holiday dish.
Equipment
- oven
- baking sheet
- parchment paper
- large bowl
Ingredients
Vegetables
- 1 medium butternut squash (about 3 lbs)
Oils and Condiments
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon maple syrup (optional, for sweetness)
- ½ teaspoon dried thyme
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Peel the butternut squash. Cut off the neck and the bulbous end. Slice the neck into rounds, then cut the rounds into 1-inch cubes. Scoop out the seeds from the bulbous end and discard them. Cut the remaining flesh into 1-inch cubes.
- Place all the squash cubes into a large bowl. Drizzle with olive oil.
- Add the salt, pepper, maple syrup (if using), and dried thyme to the bowl. Toss everything together until the squash pieces are evenly coated.
- Spread the seasoned squash in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote caramelization.
- Roast for 25 to 35 minutes, flipping the pieces halfway through the cooking time, until the squash is tender when pierced with a fork and the edges are nicely browned and caramelized.
- Remove from the oven and serve immediately.
Notes
For extra flavor, toss with 1 teaspoon of garlic powder along with the other seasonings. If you prefer a softer texture without much crisping, reduce the oven temperature to 375°F (190°C) and roast for 40 minutes. If you are roasting other vegetables, ensure they are cut to a similar size for even cooking.
Nutrition
Serving: 1cup cookedCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 450mgFiber: 5gSugar: 8g
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