Recipes For Butternut Squash N

Since I spend about 75% of my waking hours in leggings (85% if you count their close relatives jeggings and yoga pants), every now and then I appreciate the opportunity to get a little fancy. Now, I’m not saying that I’m going to be strutting about in a ballgown anytime soon (unless you are throwing a ball and looking for an extra guest?), but every now and then, I do enjoy adding a little sparkle to my routine. The same can be said for recipes. Today’s Roasted Butternut Squash takes an easy weeknight side—roasted butternut squash cubes—and transforms it into a dish that’s worthy of a special occasion, be it a holiday table or dinner at home with someone you love. Cubes of butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, it’s elegant to eat and

We eat roasted vegetables several nights a week at home, and my default method to cook them is olive oil, salt, and pepper. 400 degrees F. 20(ish) minutes. Done and done.

But what about those meals when you need something a little special? When your friends and family are gathered for a festive occasion? When yoga pants simply will not do?

Roasted Butternut Squash & Goat Cheese

This roasted butternut squash recipe is ballgown-worthy flavor for yoga pants level of effort. It starts like any other roasted vegetable recipe—olive oil, salt, and pepper—but the simple additions of cinnamon, maple syrup, and fresh rosemary elevate it and give it a festive flair that you’ll be proud to share at the table.

Whether you are looking for a simple side to bring to Thanksgiving dinner, or if you want to shake up your weeknight roasted vegetable routine, this roasted butternut squash hits the spot.

I made this recipe the first time for my book club, and we enjoyed it so much that I’ve made it a few extra times for Ben and myself since. As much as I love my roasted veggie trio of olive oil, salt, and pepper, it has been refreshing to have some variety in our routine.

Roasted Butternut Squash And Onions

One final note: the cinnamon is bold in this recipe. You can absolutely taste the it, so if you are looking for the cinnamon flavor to be more subtle, I’d recommend reducing the amount to 1/2 teaspoon.

If, on the other hand, you are like me, see the word cinnamon, and think “GIVE ME ALL OF IT PLEASE!” this roasted butternut squash will be the perfect level of spice for you.

If you find it intimidating to cut a butternut squash, you are not alone! However, don’t let its odd shape and hard surface stop you from cooking it. If you have a few basic tools (all of which I am betting are in your utensil drawer right now), you’ll find that it’s much easier than it seems.

Butternut Squash And Carrot Soup

I’ve tried a myriad of different ways to prepare and peel butternut squash from microwaving it, to roasting it part way, to cutting it in various patterns, and you know what? The vegetable peeler method is the easiest way to peel butternut squash. Here’s how to do it.

You may be wondering: Can you eat the skin of a roasted butternut squash? The short answer is yes. However, while it is safe to eat the skin, the texture is not as ideal. If you have successfully tried roasted butternut squash with skin, I’d love to hear about it in the comments below.

Serving: 1 (of 4) Calories: 153 kcal Carbohydrates: 28 g Protein: 2 g Fat: 5 g Saturated Fat: 1 g Potassium: 677 mg Fiber: 4 g Sugar: 9 g Vitamin A: 19946 IU Vitamin C: 39 mg Calcium: 102 mg Iron: 1 mg

Perfect Roasted Butternut Squash Recipe

Health benefits of butternut squash mentioned in this article were sourced from Healthline and are meant to be for general information, not any kind of specific medical advice. For specific dietary needs, I always recommend contacting your doctor or seeking professional advice.

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Learn how to cook butternut squash perfectly every time! Enjoy roasted butternut squash as a simple side dish, or add it to fall soups, pastas & more.

If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October rolls around. But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there. When I’m not making soup, I like to simply roast butternut squash. Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. If you’ve never roasted butternut squash before, you have to try it this fall!

Tasty Butternut Squash Recipes

Today, I’m sharing my go-to roasted butternut squash recipe. It’s super easy – it requires 4 ingredients (squash, salt, pepper, and olive oil) and 10 minutes of active prep – but it’s delicious nonetheless. It’s good enough to enjoy on its own as a side dish, but it also amps up the fall flavor in all sorts of recipes – bowls, salads, soups, and more! Let’s cook.

Start by peeling the squash. Peeling winter squash can be intimidating, but don’t let butternut scare you. The skin is smooth and relatively thin, and it isn’t ridged. To peel it, use a good vegetable peeler, and work downwards from the stem, peeling off long strips. Use short strokes to trim off any remaining skin at the base of the squash. That’s it!

Next, cut the squash. Chop off the stem and slice the squash in half vertically. Set the cut side of the halves facing up, and use a spoon to scoop out the seeds. If your squash is too hard to safely cut, pop it in the microwave or warm it in the oven for a few minutes until slightly softened.

Butternut Squash With Walnuts And Vanilla Recipe

Discard the seeds, and dice the remaining squash into 1-inch cubes. You might get some funky shapes around the base of the squash, where the seeds were scooped out. Just do the best you can to cut the pieces evenly – the closer they are in size, the more evenly they’ll cook.

Finally, it’s time to bake! Spread the cubed squash in a single layer on a baking sheet lined with parchment paper. Drizzle it with olive oil, and toss it with generous pinches of salt and pepper (note: a sprinkle of fresh rosemary or thyme at this step would also be delicious). Make sure to leave a little space between each cube – this way, the squash will get nicely crisp and brown in the oven.

Transfer the baking sheet to a 400° oven and bake for 30-35 minutes, until the squash is tender and golden brown. Then, enjoy!

Classic Butternut Squash Soup Recipe

Golden brown and caramelized, baked butternut squash is delicious on its own as a simple side dish. Just sprinkle it with chopped parsley, and serve! But your options don’t end there. There are a tons of ways to use roasted butternut squash. Here are a few of my favorites:

Learn how to roast butternut squash perfectly every time! Serve it as a simple side dish, or add it to salads, bowls, soups, and more.

Butternut Squash Soup Roasted Delicata Squash Kale Salad Red Curry Kuri Squash Soup Quinoa Salad Stuffed Acorn Squash Roasted Delicata Squash Roasted Beets with Citrus

Butternut Squash And Sausage Pasta Recipe

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.Roasted butternut squash is the best baked side dish for fall. So easy and healthy, this savory squash is a delicious vegetable side you’ll want to make again and again.

Readily available – Even if it isn’t fall, you can still find butternut squash year-round in almost every major grocery chain. This butternut squash recipe is delicious any time!

Pantry staples – You probably have all the spices you need for this baked squash dish right in your spice drawer right now. Just pull out the salt, pepper, garlic powder, and Italian seasonings, that’s it!

Sautéed Butternut Squash And Kale

Multiple uses – Roast once, eat all week! I like to eat the squash as a side of course, but you can also eat this best butternut squash on top of salad greens, in veggie quesadillas, mixed with other roasted veggies, or on top of pasta with alfredo sauce. (For a healthier alfredo sauce you can try my Greek Yogurt Alfredo Sauce.) It’s very versatile!

As I mentioned, cutting the squash is the trickiest part. Here’s the easiest way to peel, core, and dice a butternut squash : 

If you are watching your carb intake, then it’s natural to wonder if butternut squash falls into the “healthy carb” category. While butternut squash falls into the category of “starchy vegetables” (like potatoes), they aren’t all bad. Squash is high in fiber, which can help you

Roasted Whole Butternut Squash