Roasted Butternut Squash
This Roasted Butternut Squash is cubed butternut squash that bake in the oven until tender, crispy with a sweet caramelized flavor. Takes less than 30 minutes and you've got the perfect healthy side dish simple enough for any busy weeknight and a delicious addition for Thanksgiving, Christmas or any holiday meal. Naturally gluten-free, vegan, paleo, dairy-free, low carb & easily Whole30 compliant!
Ingredients
- 1 large butternut squash , about 3 lbs, peeled, seeded and cut into 1-inch cubes
- 1 1/2 tablespoons avocado oil OR olive oil
- 1-2 teaspoons pure maple syrup , to taste (leave out for Whole30)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fine grain sea salt , or to taste
- 1/2 teaspoon freshly ground black pepper , or to taste
OPTIONAL SEASONINGS:
- fresh chopped parsley, thyme and / or sage , for garnish
- 1/2 - 1 teaspoon any of these seasonings or herbs to taste: dried or fresh rosemary, thyme, garlic powder, Italian seasoning or oregano
Instructions
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Preheat the oven to 400F and line a large baking sheet (or 2 as needed) with parchment paper. Set aside
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Peel the butternut squash with a vegetable peeler, cut the squash down the middle, lengthwise and remove the seeds and pulp. Then cut into 1-inch cubes.
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Add the butternut squash cubes to a large baking sheet or a large mixing bowl. Drizzle with oil then sprinkle with ground cinnamon, maple syrup and salt and pepper and any extra optional seasonings, to taste. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated. Arrange the squash cubes in an even layer (being careful not to overlap - working in batches as needed) on the prepared baking sheet.
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Roast the butternut squash for about 30-35 minutes (or more depending on the size of your squash) until the squash is tender and golden brown with carmelized edges, using tongs to flip the squash and rotating pan half-way through. Season with more salt and black pepper, to taste.
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Transfer to a plate or serving bowl, garnish with fresh herbs if desired and serve warm.
Recipe Video
Recipe Notes
How to Meal prep:
Wash, peel and cut butternut squash into chunks and store in a large resealable bag or airtight container in the fridge for up to 1 day in advance.
How to store: Roasted butternut squash is easy to make ahead and can last in the refrigerator in an airtight container for up to three to four days.
How to Freeze
Place the cooked squash on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to reheat from frozen
When ready to reheat, place the frozen buternut squash (cooking in batches) in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.
If you have any leftovers, store the butternut squash in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven at 350°F until they're hot.