Description
Golden, crispy-edged roasted squash with a tender, creamy center. A flexible side dish packed with nutrients and fall flavor, perfect for any meal.
Ingredients
1 medium butternut squash (or acorn, delicata, kabocha)
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 teaspoon garlic powder or 2 cloves minced garlic
Optional: ¼ teaspoon smoked paprika, red pepper flakes, or fresh thyme
Instructions
1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
2. Peel the squash (unless using delicata), scoop out seeds, and cut into ½-inch thick slices or cubes.
3. Toss squash with olive oil, salt, pepper, and any optional spices in a bowl.
4. Spread in a single layer on the pan, giving pieces space.
5. Roast for 20 minutes on the middle rack.
6. Flip each piece and roast another 15–20 minutes until golden and fork-tender.
7. Optional: Sprinkle with flaky salt or drizzle with balsamic reduction.
Notes
For extra crispiness, pat squash dry before oiling and coat lightly with cornstarch.
Try variations like maple-Dijon, za’atar lemon, or chipotle-lime for different flavor profiles.
Leftovers work great in grain bowls, soups, risottos, or breakfast scrambles.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted squash, butternut squash, fall recipe, healthy side dish