It’s easy to make this 40-minute recipe when you use pre-cubed squash, which is widely available in supermarkets. Butternut squash is the perfect alternative to potatoes or sweet potatoes. When baked in olive oil it’s just wonderful - crispy and caramelized on the outside, soft and creamy on the inside. This is one of my favorite side dishes to make this time of year (mashed butternut squash is another good one). It’s the best kind of comfort food - homemade, delicious, and truly easy to make.
Ingredients
You’ll only need a few simple ingredients to make roasted butternut squash. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: 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. Make sure they are fresh! A stale spice can easily ruin a dish.
Instructions
Roasting butternut squash is so easy! 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. Here are the basic steps: 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. Roast until browned and tender, about 30 minutes at 425°F, gently stirring midway through baking.
Expert tip
You can mince a couple garlic cloves instead of using garlic powder. The flavor will be stronger. However, garlic powder does have the advantage of more evenly coating the squash cubes. Just make sure it’s fresh.
Frequently asked questions
Variations
In this recipe, olive oil, garlic, and chili powder combine to create a wonderfully intense flavor experience. Another option is to use butter, garlic powder, and Parmesan. Some people like to use brown sugar or maple syrup. Personally, I’m not a big fan of sweet-tasting side dishes - I prefer to save my sweet-tasting foods for dessert! But if you’d like to give it a try, simply drizzle the squash cubes with 2 tablespoons of unsalted butter and 1 tablespoon of maple syrup, then bake.
Serving suggestions
Since I bake the squash in a 425°F oven, I like to serve it with a main course that I can cook in the same oven. So I often serve it with one of the following:
Baked salmonParmesan-crusted chickenRoasted rack of lambBaked cod
Storing leftovers
This is one of those recipes where the leftovers, while not as good as the freshly cooked dish, are actually very tasty. They’re very good when gently reheated in the microwave on 50% power. They are also surprisingly good when eaten cold straight out of the fridge!
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Recipe card
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