What is the best way to cut butternut squash safely?

To cut butternut squash safely, first trim off both ends. Then, either microwave the whole squash for 2-3 minutes to soften the skin, or stand it upright on a cutting board and carefully slice it in half lengthwise. Scoop out the seeds and stringy bits. You can then peel the skin with a sturdy vegetable peeler or a sharp knife, and proceed to cube it.

Can I prepare this butternut squash recipe ahead of time?

Yes, you can! You can peel and cube the butternut squash up to 2-3 days in advance. Store the cubes in an airtight container in the refrigerator until ready to roast. For the best flavor and texture, I recommend seasoning and roasting just before serving.

What are some good substitutions for fresh herbs in this roasted butternut squash recipe?

If you don't have fresh rosemary and thyme, you can use dried herbs. As a general rule, use about one-third the amount of dried herbs compared to fresh. So, for this butternut squash recipe, use about 1 teaspoon each of dried rosemary and dried thyme. You could also experiment with dried sage or oregano.

How can I make this butternut squash recipe sweeter or spicier?

To make it sweeter, drizzle 1-2 teaspoons of maple syrup or honey over the squash along with the olive oil before roasting. For a spicier kick, add a pinch of red pepper flakes or a dash of cayenne pepper to the seasoning mix. This variation can make your butternut squash recipe even more exciting!

Butternut Squash Recipe: 10 Must-Try Ways to Roast & Savor This Fall Favorite

Description

A simple yet incredibly flavorful roasted butternut squash recipe featuring garlic, fresh herbs, and a touch of sweetness. Perfect as a healthy side dish for any fall or winter meal, easily adaptable for various tastes.

Ingredients

Scale

1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
Optional: pinch of red pepper flakes or 1 tsp maple syrup

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, combine the cubed butternut squash, olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper. Toss well until all the squash pieces are evenly coated.
Step 3: Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Ensure there's enough space between the pieces; if crowded, use two baking sheets to avoid steaming the squash.
Step 4: Roast for 20-25 minutes, flipping the squash halfway through, until it is tender, caramelized, and slightly browned at the edges. The exact cooking time may vary depending on your oven and the size of your squash cubes.
Step 5: Remove from the oven and serve immediately as a delicious side dish. Enjoy this versatile butternut squash recipe!

Notes

For easier cutting, you can microwave the whole butternut squash for 2-3 minutes before peeling and chopping. This softens the skin slightly. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Sides & Salads
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150 kcal
Sugar: 5g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg

Roasted Garlic Herb Butternut Squash

Description

Ingredients

Instructions

Notes

Nutrition

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