Description
Roasted butternut squash offers two delicious variations: a savory option with garlic, rosemary, sage, and thyme for a flavorful side dish, and a sweet version glazed with maple syrup, cinnamon, and optional warming spices. Both are oven-baked to tender perfection, making them perfect for weeknight dinners or special holiday meals.
Ingredients
Scale
Savory Roasted Butternut Squash
- 2 pounds butternut squash, peeled and cut into ⅓ inch slices
- 1½ tablespoons extra virgin olive oil
- 3 cloves garlic, crushed
- 2 sprigs rosemary, needles removed
- 5 leaves sage, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh thyme leaves (quantity to taste)
Sweet Roasted Butternut Squash
- 2 pounds butternut squash, peeled and cut into ½ inch slices then diced
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 sprig rosemary, needles removed
- ¼ teaspoon grated nutmeg (optional)
- ½ teaspoon ground ginger (optional)
- 1 pinch cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Prepare Butternut Squash: Peel the butternut squash using a vegetable peeler. Slice it lengthwise in half and scoop out the seeds with a spoon. Place the squash halves flat on a cutting board.
- Cut for Savory Version: Slice the squash into approximately ⅓ inch (1 cm) thick slices for the savory recipe.
- Season Savory Squash: Transfer the slices to the baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, crushed garlic, rosemary needles, chopped sage, and thyme leaves. Toss gently to coat all pieces and arrange in a single layer without overlapping.
- Roast Savory Squash: Bake in the preheated oven for about 30 minutes until the squash is fork-tender and slightly browned. Remove from oven and serve as a side dish.
- Cut for Sweet Version: For the sweet variation, after peeling and seeding, cut the squash into ½ inch (1.5 cm) slices, then dice each slice into cubes.
- Season Sweet Squash: Place the cubes on the prepared baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, salt, and rosemary needles. Optionally, add grated nutmeg, ground ginger, and a pinch of cayenne pepper. Toss to coat evenly and spread out in a single layer.
- Roast Sweet Squash: Bake for about 30 minutes until tender and lightly browned. Remove and transfer to a serving platter.
- Serving Suggestions: Serve the roasted butternut squash warm as a savory side to main dishes or as a sweet, festive component in holiday meals.
Notes
- You can adjust the seasoning herbs and spices according to your taste preference.
- Ensure squash pieces are evenly spaced on the baking sheet to allow for proper roasting and browning.
- Using fresh herbs will provide a more vibrant flavor compared to dried ones.
- The sweet roasted squash can be spiced up with the optional nutmeg, ginger, and cayenne to add warmth and complexity.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently.
- For a crisper texture, you can broil the squash for the last 2-3 minutes watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (approx. 150g)
- Calories: 110 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: roasted butternut squash, savory roasted pumpkin, sweet roasted pumpkin, fall side dish, holiday side dish, healthy roasted vegetables
