Description
Tender, caramelized cubes of roasted butternut squash tossed with olive oil, garlic, salt, and pepper. A simple, cozy side dish perfect for fall dinners and holiday spreads.
Ingredients
- 1 medium butternut squash (about 2–2.5 pounds)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Peel, seed, and cut the squash into 1-inch cubes.
- In a large bowl, toss cubes with olive oil, garlic, salt, and pepper until evenly coated.
- Spread in a single layer on a baking sheet.
- Roast for 28–30 minutes until tender and edges are lightly browned.
- Serve warm as a side or mix into salads or bowls.
Notes
- Add maple syrup or honey for a sweeter version.
- Include rosemary, thyme, or sage for herbal depth.
- Use smoked paprika or chili flakes for a spicy variation.
- Roast halved squash for mashing or pureeing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
