Description
A simple and flavorful roasted butternut squash recipe featuring tender, caramelized squash pieces seasoned with herbs and garlic, finished optionally with rich browned butter for a comforting side dish.
Ingredients
Scale
Main Ingredients
- 1 medium (2-3 pounds) butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
Optional
- 4 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and grease a large baking sheet to prevent sticking.
- Prepare Squash: Peel the butternut squash using a regular vegetable peeler. Slice it lengthwise down the middle, then carefully scoop out the seeds and pulp with a spoon. Chop the squash into 1-inch pieces and spread them out in a single layer on the prepared baking sheet.
- Season Squash: Drizzle the olive oil evenly over the squash pieces. Use spoons or your hands to toss and coat the squash thoroughly with the olive oil. Sprinkle salt, black pepper, dried Italian seasoning, and garlic powder evenly over the squash.
- Bake Squash: Place the baking sheet in the preheated oven and bake for 25 minutes, or until the squash is very tender and starts to brown on the edges. Remove from oven when done.
- Make Browned Butter (Optional): In a medium saucepan over medium-high heat, melt the butter. Continue cooking until the butter changes from pale yellow to a deep golden brown and gives off a nutty aroma. Remove from heat immediately to prevent burning and transfer the browned butter to a bowl.
- Serve: Drizzle the browned butter over the roasted squash pieces and serve immediately for a richer flavor. If not using butter, serve the roasted squash right away.
Notes
- Add 1 teaspoon honey to the browned butter just before drizzling for a sweet contrast.
- Use cracked black pepper for a more robust flavor or ground black pepper for a milder taste.
- Make sure the squash pieces are evenly sized to ensure uniform roasting.
- For a vegan version, skip the butter or use a plant-based alternative.
- Leftover roasted squash can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
