The Best Roasted Butternut Squash Recipe
Roasted butternut squash is your perfect fall side dish, bringing out the natural sweetness of this delicious autumn vegetable. With a simple blend of olive oil, maple syrup, cinnamon, and a touch of paprika, each cube caramelizes beautifully in the oven, creating a tender, golden-brown bite that’s bursting with cozy flavors.
Roasting enhances the squash’s deep, nutty undertones and adds a slightly crispy texture to the outside while keeping the inside soft and creamy. This dish pairs perfectly with seasonal herbs like parsley or thyme, adding a hint of fresh earthiness to balance the rich sweetness. Best of all, it’s easy to make with minimal prep and equipment, making it a go-to for busy weeknight dinners or holiday feasts alike.
In the following recipe, I’ll guide on how I quickly make the best tasting roasted butternut squash recipe in less than an hour.
Roasted Butternut Squash Recipe
Equipment
- Mixing Bowl Large size
- Parchment paper (optional, for easy cleanup)
- Spoon large size or used Spatula
- Spatula Or use a large spoon
Ingredients
- 1 Butternut squash medium size, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1 tbsp maple syrup optional for added sweetness
- 1 tsp cinnamon ground cinamon
- ½ tsp paprika
- Salt to taste
- Pepper To taste
- Fresh herbs for garnish optional – parsley or thyme
Instructions
Prepare the Squash:
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Then cut into 1-inch cubes for even roasting.
Season:
- In a large mixing bowl, toss the butternut squash cubes with olive oil, maple syrup (if using), ground cinnamon, paprika, salt, and pepper. Mix well to ensure each piece is coated.
Roast:
- Spread the seasoned squash cubes evenly on a baking sheet lined with parchment paper. Ensure the pieces are spread out in a single layer.
- Roast in the preheated oven for 30-40 minutes, turning the squash halfway through to ensure even cooking.
- The squash should be tender on the inside and lightly browned on the edges.
Serve:
- Once roasted, remove the squash from the oven. Garnish with fresh herbs like parsley or thyme, if desired.
