Roasted Butternut Squash
You really can’t beat my caramelized Roasted Butternut Squash. I love scooping it right onto a plate as a side, but I’ve definitely caught myself eating it straight with a spoon. I roast it in the oven with just oil, seasonings, and coconut sugar, and it’s ready in under an hour.
Servings: 8
Calories: 51kcal
Ingredients
- 1 butternut squash , medium sized
- 2 tsp of your favorite roasting oil or butter I like olive oil (see note for oil free)
- ¼ teaspoon sea salt
- 1/8 teaspoon ground black pepper
Optional toppings:
- Brown or coconut sugar
- Maple syrup about 1-2 tablespoons
- Cinnamon about ¼ to ½ teaspoon
- Nutmeg about 1/8 to ¼ teaspoon
- Nuts like pecans or walnuts
Instructions
- Preheat the oven to 400 F/ 205 C
- Cut the ends off of the squash and then cut in half length wise.
- Scoop out the seeds.
- Brush with oil or butter. Add any additional toppings now or waiting until the last 10 minutes of roasting. If using nuts, add them at the end or after it’s done baking.
- Place on a parchment lined baking sheet cut side down.
- Bake for 45-50 minutes until soft to the touch. If using toppings, you can also add them about 10 minutes before it is done. Mix them all in a bowl with a little more oil or butter, or if using maple you don’t need to add extra oil/butter. Turn halves over and brush with the mixture. Continue to roast cut side up.
- Allow to cool and use with your favorite recipes or enjoy as is!
Notes
- My #1 Secret Tip for making this roasted butternut squash is to start with a really good squash. I always look for one that has a smooth beige skin without any green patches and feels heavy for its size. If the stem is still firm and brown, I know I’ve picked a good one. It makes such a difference in both the texture and flavor after roasting.
- Use a sharp knife: Butternut squash can be tough to cut, so I always make sure my knife is nice and sharp. If the squash is too hard, I microwave it for a couple of minutes to soften the skin slightly before slicing.
- Line your baking sheet: I always line my sheet with parchment paper. It makes cleanup easier and keeps the squash from sticking.
- Don’t skip the oil: Even a small amount of oil helps the edges caramelize and brings out the natural sweetness of the squash.
- Adjust your roasting time: Every squash is a little different in size and thickness. I start checking it around the 40-minute mark by poking it with a fork to see if it’s soft.
Nutrition
Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 69mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg