Easy Roasted Butternut Squash Recipe

3 minutes

Natural sweetness with a caramelized exterior combined with the rich and creamy taste of butter…our Easy Roasted Butternut Squash is divine.

How to Make Easy Roasted Butternut Squash

Step 1: Preheat your oven to 220°C or 200°C fan (425°F or 400°F fan/convection). Cover a baking sheet with parchment paper. Peel, de-seed (scoop out), and dice your butternut squash into 1″ (2cm) pieces.

Step 2: Place the butternut squash cubes into a bowl and drizzle olive oil over them. Toss to coat them fully.

Step 3: Season your oil covered butternut squash with the salt, pepper, Herbs de Provence, and garlic powder. Stir to coat fully.

Step 4: Place your seasoned butternut squash on the lined baking sheet in a single layer. Transfer to over and roast for 20-25 minutes, until squash is tender and begins to brown at the edges.

Step 5: While the squash is baking, melt your butter in a saucepan on medium-high heat. Simmer until butter turns from pale yellow to a dark golden color. This is called “browning your butter” which results in a nutty and bold flavor. Remove from heat and transfer to a small bowl.

Step 6: Plate roasted butternut squash, spoon browned butter over it, serve, and enjoy!

Tweaks

Honestly, I think this dish is perfect as is….but if you’re looking for inspiration to make a few tweaks, check these out:

• Maple Syrup: Some people like it sweet. Include 2 tbsp of maple syrup (or agave) for a touch of sweetness that complements the natural flavor of the butternut squash.
• Nuts: Adding a crunchy, nutty texture can elevate a simple dish like this. Try adding 1/2 cup of toasted and chopped pecans or walnuts for a delightful crunch and nutty undertone.
• Garlic Infusion: For a milder, roasted flavor you can add the essence of garlic by roasting a few garlic cloves on the pan along side the butternut squash (instead of garlic powder).

Storage

Made a little too much? That’s okay – we’re pros at the storage bit!

Refrigerate: These roasted butternut squash will last 3-4 days in the fridge. However, they won’t have that nice crunchy, caramelized texture unless you roast them briefly again.

Freeze: You can freeze this dish for up to 6 months. Cook it as you usually would, and then follow these instructions.

Reheat: We recommend thawing this dish in the fridge overnight. Once thawed, transfer to a pan and place it into a hot oven to heat through for around 10-15 minutes.

If that’s too slow, and you are okay with losing that caramelized texture, you can pop them in the microwave on medium for about 60 seconds.

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