Butternut squash is roasted until tender and lightly caramelized. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little.
You May Also Like our Baked Sweet Potato Fries. They’re really easy to make.
During the fall and winter, we find ourselves making a batch of roasted butternut squash almost weekly. It’s a perfect side, can be served cold on top of salads for lunch and is delicious as a snack with a little ketchup on the side. (That’s Adam’s personal favorite).
Adam and Joanne’s Roasted Butternut Squash Tips
We just love roasted winter squash (Don’t forget, simply substitute other winter squash varieties for butternut squash in our recipe below). It’s so simple and extremely satisfying. Here are our tips for making it in your kitchen.
Try to cut the squash into evenly sized pieces.
We know cutting up winter squash, especially butternut squash, can be tricky. (Don’t worry; in our recipe below, we share how we do it). We find that separating the thinner end from the round, wider end makes things much easier.
In the recipe below, we call for 1-inch cubes. You could choose to make the chunks smaller or larger, just keep everything similar in size. This way, all the squash pieces roast evenly.
As for peeling, you could leave the peel on. We prefer to remove it, but it’s fine to eat and some prefer the chewiness of the peel when left to roast.
Don’t crowd the squash. Use two baking sheets.
When you’re roasting vegetables, it’s important to give them a little space. Without some room, vegetables tend to steam instead of roast. When that happens, you can say good-bye to the golden brown and caramelized edges we love so much.
(We hate extra dishes just as much as anyone, by the way. That’s why we line the baking sheets with foil first).
Roast butternut squash at a high temperature.
After trying a few different oven temperatures, we’ve settled on 425 degrees F. The squash becomes tender and the edges get a chance to brown a little. If you’re roasting something else, say chicken, at the same time you do have some leeway. Stick close to 425 degrees F and you should be just fine.
You May Also Like These Roasted Vegetable Recipes
- Cheesy Roasted Cauliflower Recipe with Lemon
- Roasted Carrots Recipe with Parsley Butter
- Baba Ganoush Recipe – An Amazing Roasted Eggplant Dip
- Maple Cinnamon Roasted Butternut Squash Recipe (A different spin from The Shiksa)
- Roasted Butternut Squash Soup
- 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Dash cayenne, optional
- Prepare Squash: Heat oven to 425º F and line two large baking sheets with aluminum foil.
- Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
- Roast Squash: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
How to Roast Butternut Squash Seeds: Remove pulp and fibrous threads from seeds. Simmer seeds in salted water for 10 minutes. Drain and pat dry. Toss seeds with olive oil and lightly season with salt. Roast in a 325 degree F oven for 15 to 20 minutes. The seeds will not change much in color, but will crunch when done.
A note about salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.