Roasted butternut squash is a fantastic side dish that comes together quickly. It’s also a terrific meal for a party since it preserves nicely.
Here’s my basic recipe, as well as several modifications that are guaranteed to impress.
If you’re searching for an easy, nutritious side dish to serve with dinner tonight, or if you’re entertaining this week, this roasted butternut squash recipe is for you.
This is one of my favorite recipes, it goes without saying. I like the warm richness of brown sugar and cinnamon with roasted butternut squash. It’s the epitome of comfort food!
Related: The 18 Best Spices and Herbs for Butternut Squash Soup
- How To Make The Best Roasted Butternut Squash
- How To Make It (Version 2)
- Tips And Tricks for the Best Roasted Butternut Squash
- Cooking Tips
- How To Store Roasted Butternut Squash
- Sides To Serve With Roasted Butternut Squash
- Roasted Butternut Squash with Brown Sugar and Cinnamon
- Why is my roasted butternut squash soggy?
- How does Gordon Ramsay cook butternut squash?
- How do you roast butternut squash Martha Stewart?
- Do you remove skin from butternut squash before roasting?
- What Flavours go well with butternut squash?
- How long does it take to cook a butternut squash?
- How does Rachael Ray cook butternut squash?
- What are 3 ways you can eat butternut squash?
- How do you roast butternut squash Jamie Oliver?
- Is there a difference between roasting and baking squash?
How To Make The Best Roasted Butternut Squash
Making the tastiest roasted butternut squash is a must if you want to serve the perfect Thanksgiving feast. It’s one of those foods that people either love or despise. You either think it’s wonderful or it’s excessively sweet.
Heres how to do it:
1. Peel and Cube Your Butternut Squash
Butternut squash peeling is a pain in the a$$. Remove the outer skin with a vegetable peeler or knife. Remove the squash’s ends, then cut it in half lengthwise and scoop out any seeds. You may keep them or throw them away.
2. Toss in Some Olive Oil
Extra-virgin olive oil was utilized since it has a higher smoke point than normal olive oil.
3. Mix up Some Cinnamon
But don’t go overboard with the cinnamon. I used less than half a teaspoon since I wanted my squash to be flavorful but not overpowering with cinnamon. Cinnamon can dominate your squash if you use too much.
4. Bake Your Butternut Squash
After you’ve prepared your squash, just place it in a roasting pan and bake for an hour. Stir it once halfway through to ensure that both sides are well browned.
5. Sprinkle in Brown Sugar and Salt
The brown sugar and salt lend a hint of sweetness and saltiness to offset the cinnamon’s spicy undertones.
6. Take It out Of the Oven and Enjoy!
This is when the genuine magic takes place. After my butternut squash had finished baking, I let it cool for a few minutes before cutting it into cubes and serving it. It had a fantastic texture and taste that matched the sweetness from the brown sugar.
How To Make It (Version 2)
- Peeling a squash is the first step in roasting it. You may use a vegetable peeler, a fork, or your hands to accomplish this.
- Because squash has a lot of moisture, it burns quickly. Keep a close check on your oven at all times.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and butter or coconut oil it.
- Cut the butternut squash in half and scoop out the seeds.
- When your squash is sliced in half, set it cut-side down on a baking pan.
- Cook for 20–30 minutes. This might take anywhere from 10 to 40 minutes, depending on the size of the squash. The longer you cook the squash, the more soft it will be.
- Allow the squash to cool for 5-10 minutes before slicing it lengthwise. The squash should then be cut into thin pieces.
- After that, combine the brown sugar, cinnamon, salt, and olive oil. Make certain you use all of the ingredients!
- Cover the butternut squash with the brown sugar mixture.
- Bake for a further 15-20 minutes. The squash should be bubbling and caramelized.
- Serve warm with a dollop of vanilla ice cream.
I’ve seen butternut squash dishes that involve anything from apples to bacon to crumbled sausage. From top to bottom, these are my official fave roasted butternut squash varieties.
Roasted Butternut Squash Soup
In a large saucepan over medium-high heat, melt some vegan butter. When the pan is heated, add the sliced onion and cook for 5 minutes. Then add your roasted squash and simmer for 5 minutes more. Cook for 30 minutes on low heat with the broth and seasonings. Serve with roasted pumpkin seeds and crumbled bacon on top.
Roasted Butternut Squash Puree
Preheat the oven to 350°F. Season the butternut squash liberally with sea salt, black pepper, and smoked paprika on a baking sheet lined with parchment paper. Roast for 40 minutes, or until soft. When it readily peels off the peel, you’ll know it’s done. Allow it cool entirely before mash it up with a fork (or your hands if you like).
Roasted Butternut Squash Casserole
4 teaspoon pepper. Spread the mixture equally in a baking dish or casserole dish. Bake for 25 minutes at 350°F with a sprinkle of grated parmesan. Serve with crumbled bacon and fresh basil on top.1 cup breadcrumbs, 1 cup coconut milk, 1 teaspoon sea salt 2 cups roasted butternut squash puree plus 1 cup
Roasted Butternut with an Asian Spin
Drizzle the heated squash with toasted sesame seed oil or teriyaki sauce. Finish with sesame seeds (white or black) and red pepper flakes if you want it hot.
Tips And Tricks for the Best Roasted Butternut Squash
- This dish for roasted butternut squash is both tasty and simple to prepare. It has a sweet and savory taste and is high in vitamin A. I recommend combining it with some hot Indian curries for the ultimate healthy and tasty supper!
- If you don’t have time to roast your squash, just microwave it for 2-3 minutes and remove it before it becomes mushy.
- Squash may also be steamed in a saucepan. Simply split it in half and lay it in a steaming basket over medium heat in a pan of water. Allow it to settle for approximately 20 minutes, or until a fork can easily penetrate it.
- You may make this recipe more satisfying by adding more vegetables or lean protein, such as chicken or turkey.
- Brown sugar makes everything better!
- To make this recipe even healthier, replace the butter with light sour cream or Greek yogurt.
- Butternut squash keeps its form better than other varieties of squash, therefore I prefer to use it in my dishes. You may use whatever kind of squash you choose!
- If you want to utilize butternut squash, look for one that is still on the stalk and has a good round shape.
- This may be roasted the day before you intend to consume it. It stays well in the refrigerator for a few days.
- The brown sugar is the recipe’s secret ingredient. You want it to caramelize so it has a rich, sweet flavor.
- Make careful to remove the squash seeds before cooking. They are really bitter.
- Make an effort to cook the squash at the same temperature as the protein.
- If you add the brown sugar and cinnamon while the squash is still warm, it will be too difficult to shovel into the baking dish.
- Roasting brings out the sweet taste of the squash, so pair it with something a little sour or salty to balance it out.
- If you can’t locate brown sugar, use molasses. It will give the meal a little more sweetness as well as a caramelized taste.
How To Store Roasted Butternut Squash
Roasting butternut squash is an excellent method to prepare it ahead of time. If you like the autumn season, you’ll enjoy this!
The roasted butternut squash may also be refrigerated, although the tastes will vary with time. It may be roasted and stored for 3-4 days. You may also use the prepared squash straight immediately if you like. If this is the case, just store it in an airtight container and reheat in the microwave or on the stovetop when ready to serve.
If you need to keep roasted butternut squash in the fridge for more than two days, mix it with oil and store it in a tight container. This will aid in the preservation of the tastes’ freshness.
Sides To Serve With Roasted Butternut Squash
Sweet, creamy, and delicious roasted butternut squash. It’s also an excellent medium for spices.
Serve it with a spicy salsa for something a bit different. Alternatively, use sour cream for the cheese.
Serve with cornbread to soak up all of the delicious butter.
Roasted Butternut Squash with Brown Sugar and Cinnamon
- 1 1/4cupbrown sugar
- 4cupscubed butternut squash
- 1tbspgarlic powder
- salt and pepper to taste
- 2tbspolive oil
- 4tspunsalted butter
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Remove the seeds from the butternut squash by cutting it in half lengthwise.
- Place the remaining butternut squash cubes in a large mixing basin.
- Combine the butternut squash cubes with the olive oil and brown sugar, then season with nutmeg and cinnamon (to taste) and toss until evenly coated.
- Pour mixture into baking pan, making careful to properly distribute the pieces; bake for 45 minutes.
- Remove from oven and set aside for 5-10 minutes before serving; if preferred, top with sour cream and lime wedges and serve immediately.
Why is my roasted butternut squash soggy?
If your roasted butternut squash is mushy, you may have simply used too much oil. This recipe’s 14 cup of olive oil is ideal for coating, but not drowning, the squash cubes. I suggest measuring it out to obtain the proper ratio and texture!
How does Gordon Ramsay cook butternut squash?
Preheat the oven to 400 degrees Fahrenheit. Toss the butternut squash with the oil, maple syrup, salt, and freshly ground pepper in a large mixing basin. Place in a baking dish, cover with foil, and bake for 25 minutes in the middle of the oven.
How do you roast butternut squash Martha Stewart?
Directions. Preheat the oven to 400°F. In a medium mixing bowl, drizzle with olive oil and season with salt and pepper. Transfer to a baking sheet in an equal layer and roast for 20 minutes, or until tender.
Do you remove skin from butternut squash before roasting?
Butternut squash preparation. Because you can eat the skin, there is no need to peel it. Simply split it, take out the seeds, and cut it into bits before roasting it and tossing it into curries, stews, or soups.
What Flavours go well with butternut squash?
Herbs and spices that go well with butternut squash include cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, and bay leaf.
Brown sugar, maple syrup, and honey are all sweeteners.
Bacon, chicken, beef, ham, turkey, sausage, almonds, pasta, rice, and eggs are examples of savory foods.
How long does it take to cook a butternut squash?
Butternut squash, cut into 1-inch cubes, should be nicely roasted after 25 to 35 minutes in a 400°F oven. When the squash is done, it should be lightly browned and readily punctured with a fork.
How does Rachael Ray cook butternut squash?
Directions. Preheat the oven to 425 degrees Fahrenheit. Scoop out the seeds and sprinkle with EVOO after halves the squash lengthwise. Sprinkle with salt, pepper, and fresh nutmeg and roast for 30 to 35 minutes, or until just soft.
What are 3 ways you can eat butternut squash?
Butternut squash may be used in soups and pasta recipes, or it can be served simply roasted in its shell with a dollop of butter and a drizzle of honey. Only a few other items are required: olive oil, salt, and pepper.
How do you roast butternut squash Jamie Oliver?
Season the squash gently with salt and pepper and arrange it in a single layer in a roasting pan. Cover securely with tin foil and bake for 30 minutes, or until the squash skin is tender, then remove the foil and cook for another 10 minutes, or until the squash is golden and crisp.
Is there a difference between roasting and baking squash?
The key distinctions between roasting and baking are the sorts of foods that are roasted vs baked, as well as the temperature of the oven. When it comes to temperature, roasting demands a higher oven temperature of 400°F or higher for the cooking process, whilst baking requires a lower oven temperature of 375°F or lower.