Easy Roasted Butternut Squash: Sweet & Savory Side (Print Version)

Easy Roasted Butternut Squash recipe. Tender, caramelized squash with hints of sweetness and spice. A perfect simple side dish for any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 medium butternut squash (about 2 lbs)
02 - 2 tbsp olive oil

→ Flavor Boosters

03 - 2 tbsp maple syrup (or brown sugar)
04 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried thyme)

→ Essential Seasonings

05 - 1/2 tsp sea salt (or to taste)
06 - 1/4 tsp black pepper (or to taste)
07 - Pinch of cayenne pepper (optional, for a kick)

→ Garnish & Toppings

08 - 2 tbsp toasted pumpkin seeds (pepitas, optional)

# Instructions:

01 - Okay, this is the hardest part, honestly. Peel the butternut squash – a good vegetable peeler is your friend here, trust me! Then, carefully slice it in half lengthwise, scoop out the seeds (I save them to roast sometimes!), and chop into roughly 1-inch cubes. Try to keep them uniform, or some will burn while others are still hard. I learned that the hard way, with a mix of crispy and raw pieces on one plate.
02 - In a big bowl, toss those beautiful butternut cubes with a glug of olive oil, a generous drizzle of maple syrup, the chopped rosemary, sea salt, black pepper, and that optional pinch of cayenne. Get your hands in there! I always do, it feels more... connected to the food. Make sure every single piece is coated evenly. This is where the magic starts for our Easy Roasted Butternut Squash, honestly.
03 - Line a baking sheet with parchment paper – seriously, do it, cleanup is a breeze later! Spread the seasoned squash in a single layer. Don't overcrowd the pan, or it'll steam instead of roast, and you won't get those lovely crispy edges. If you have too much, use two sheets. Pop it into a preheated 400°F (200°C) oven for 15 minutes. The smell already starts to get me excited!
04 - After 15 minutes, pull the tray out. Give the squash a good toss or flip each piece. This ensures even browning and caramelization, which is what we're after. You'll start to see those beautiful golden-brown edges forming already. Back into the oven it goes for another 10-15 minutes, or until it’s fork-tender and nicely browned to your liking.
05 - This is where you trust your gut. Pierce a piece with a fork; if it slides in easily with little resistance, you're good to go. If it resists, give it a few more minutes, checking often. I once pulled it too early, thinking it was done, and had to pop it back in, which kinda interrupted dinner. It happens, don't sweat it!
06 - Once it’s perfectly tender and caramelized, pull it out of the oven. If you're using them, sprinkle with toasted pumpkin seeds for a lovely crunch. Serve this Easy Roasted Butternut Squash warm as a fantastic side dish. The colors, the aroma… it's just so inviting and comforting, you'll love it!

# Notes:

01 - Don't overcrowd the baking sheet; seriously, it's the biggest mistake I made when I first started roasting veggies.
02 - Parchment paper is your best friend for easy cleanup, trust me on this one, it saves so much scrubbing!
03 - Uniformly cut pieces are key for even cooking – a mix of tiny and huge pieces means some will burn, some will be raw.
04 - For extra flavor, try adding a tiny drizzle of balsamic glaze right before serving!

# Equipment Needed:

01 - Vegetable peeler
02 - sharp knife
03 - large mixing bowl
04 - baking sheet
05 - parchment paper

# Nutrition (Per Serving):

Calories: 180-220 calories
Total Fat: 8-12g
Total Carbohydrate: 25-30g
Protein: 2-3g

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