Description
This delicious roasted butternut squash recipe features tender, caramelized squash cubes seasoned with olive oil, herbs, and garlic powder. Enhanced by optional browned butter, it’s a perfect side dish that brings warmth and rich flavor to any meal.
Ingredients
Scale
Squash and Seasoning
- 1 medium (2-3 pounds) butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
Optional
- 4 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and lightly grease a large baking sheet to prevent sticking.
- Prepare Squash: Peel the butternut squash with a regular peeler, slice it lengthwise down the middle, and use a spoon to remove and discard seeds and innards. Chop the squash into 1-inch pieces and spread them in a single layer on the prepared baking sheet.
- Season Squash: Drizzle olive oil evenly over the squash pieces. Toss with spoons or hands to ensure all pieces are well coated. Sprinkle salt, cracked black pepper, dried Italian seasoning, and garlic powder evenly over the squash and toss again for even distribution.
- Bake Squash: Place the baking sheet in the oven and bake for 25 minutes until the squash is tender and edges start to brown, indicating caramelization.
- Optional Brown Butter: If using butter, melt it in a medium saucepan over medium-high heat. Bring to a simmer and cook until it changes from pale yellow to a dark golden brown. Remove from heat and transfer the browned butter into a bowl.
- Serve: Drizzle the browned butter over the roasted squash and serve immediately, enjoying the rich, nutty flavor it adds.
Notes
- For added sweetness, stir 1 teaspoon of honey into the browned butter before drizzling over the squash.
- If you don’t have Italian seasoning, you can substitute with Herbs de Provence or a mix of dried thyme, rosemary, and oregano.
- Peeling the butternut squash can be easier if you microwave it for 2 minutes beforehand to soften the skin slightly.
- Use a sharp chef’s knife to chop the squash uniformly to ensure even roasting.
- Leftover roasted squash can be refrigerated for up to 3 days and reheated in the oven or stovetop skillet.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
