Roasted butternut squash recipe

00743 11 40 Roasted butternut squash recipe 11 55. 007431 69 40 69 C 47.

Roasted butternut squash – crispy and caramelized on the outside, soft and buttery on the inside – is the perfect alternative to potatoes. It’s easy to make this 40-minute recipe when you use pre-cubed squash, which is widely available in supermarkets. Butternut squash cubes served in a white bowl. It’s the best kind of comfort food – homemade, delicious, and truly easy to make.

The exact measurements are listed in the recipe card below. Cubed butternut squash: I make life easy for myself and buy it already cubed from Whole Foods. I believe most supermarkets offer it too. Olive oil: Olive oil is delicious. If you’d rather use an oil with a higher smoke point, you could try avocado oil, or – better yet – melted butter or ghee, which are more flavorful. Kosher salt: If using fine salt instead, you might want to reduce the amount you use. Spices: Garlic powder and chili powder.

A stale spice can easily ruin a dish. I use pre-cut squash cubes that are available at Whole Foods and at my local supermarket. I toss the cubes with olive oil and seasonings, then roast them in a hot oven until beautifully crispy. The detailed instructions for making this recipe are included in the recipe card below. Toss the squash cubes with oil and spices. I sometimes use my hands just to ensure everything is well-coated. Arrange them in a single layer on a parchment-lined baking sheet.

Make sure the baking sheet is rimmed. F, gently stirring midway through baking. A six-photo collage showing the steps for roasting butternut squash. That’s the beauty of using cubes rather than roasting a whole squash. F oven, it only takes about 30 minutes. As it turns out, it’s fine to eat the skin, especially if you use petite butternut.