Fall vegetables just taste better when they are roasted… can I get an Amen? 😉 But seriously though. Try and name a fall/winter vegetable whose flavor doesn’t dramatically improve after spending 45 minutes in a hot oven. Sweet potatoes, better. Brussel sprouts, much better. Broccoli, so much better! Onions, carrots, beets, potatoes, garlic… I could go on, but you get the idea. I’m going to try and not to get too dramatic here, but butternut squash is particularly amazing when oasted. It turns into this crispy, caramelized butternut squash candy. If you’ve never tried roasting it before – you really should.
Today, I am sharing a simple and classic recipe for roasted butternut squash. So simple in fact, that all that you need is butternut squash, salt, and oil, I prefer coconut oil (which adds some nutty sweetness), grapeseed oil, or olive oil. I just don’t recommend using canola oil or vegetable oil here. If you want to get creative, here are a few ways to dress up a batch of simply roasted butternut squash:
- Add a handful of fresh, chopped herbs or a teaspoon of dried herbs like sage, thyme or rosemary.
- Add a teaspoon of some spice like smoked paprika, cumin or cinnamon.
- Add tablespoon of a natural sweetener like maple syrup, molasses or even balsamic vinegar.
What flavor combination are you going to try?
- 3/4 teaspoon salt
- 3 cups butternut squash, chopped in 1/2 inch cubes
- 2 tablespoons olive or grapeseed oil
- Preheat the oven to 400 degrees. Carefully peel the butternut squash, remove the seeds and chop into 1/2 inch cubes.
- Place the butternut squash on a large baking sheet. Drizzle with oil. Toss until squash is well coated. Season with salt and pepper.
- Roast the squash for 35-40 minutes, turning once, until it is tender and caramelized. You could stop right here and just eat the entire pan of roasted butternut squash. Because it is so incredible delicious. 🙂 Or you can serve it with dinner as a side to roast chicken or pork.