Easy to make! Buttery flavor and creamy mouthfeel make roasted butternut squash delicious. Plus it’s healthy for your body.
Yep! Healthy comfort food!
This roasted butternut squash can be on your dinner plate in as quick as 60 mins, and most of that time is roasting time. So, a 10- 15 quick minutes of prep time is all you really need.
Then you can walk away and relax with a delightful beverage while you dream about eating these caramelized, orange, little yummies.
For somebody on a reset health plan like FOODFIT, or experiencing inflammation in their bodies, having healthy comfort food options can make all the difference in how your day goes.
Because as much as people may not want to admit it, food can provide comfort to some people. Is it all people?! I certainly feel comforted by some foods. Truth!
Roasted butternut squash is easy to turn to in stressful or tiring times. They’re great for you! You won’t feel guilty! You’ll just come out feeling satisfied and relaxed after this side dish (or main dish) delight.
What is Roasted Butternut Squash
Roasted butternut squash is traditionally cut up into cute little cubes, doused in olive oil and spices, then roasted in the oven to caramelized perfection.
It’s easy to do and even easier to eat.
Roasted butternut squash can be either savory or sweet. It’s all up to what you’re wanting at this moment. I leave the spices up to you. I personally like it more savory, because it comes out part savory and part sweet. The butternut squash has a natural sweetness to it.
I’ll leave sweet spice recommendations below in the recipe notes, if you want to change things up from time to time.
This roasted butternut squash can be served as an elevated side dish for a fancy at home dinner, or eaten more casually on a pasta plate while binging your fav movie in your coziest joggers.
It’s versatile! The yummiest dishes are!
What You’ll Love About Roasted Butternut Squash
Mixes and matches with lots of meals
Easy to prep and you can do other life things while it roasts
Healthy comfort food that tastes delectable
Tips for Making the Best Roasted Butternut Squash
Cut the bottom and top off to create a level, stable base for cutting and peeling the butternut squash
Peel the butternut squash with a vegetable peeler to easily remove the skin
Then, cut the neck off so you can begin cutting up the round portion of the squash
Cut the pieces in equal sizes so they roast at the same rate
Use a large of enough baking pan so each piece has at least ½ inch around it to roast instead of steam, this gives it its crunchy outside and soft inside
Use parchment paper to prevent sticking and for ultra fast clean up
What to Serve with Roasted Butternut Squash
Butter, which goes without saying.
But I’m saying it anyway, loads and loads of butter.
Of course, pork chops paired with roasted butternut squash is a classic pairing.
But honestly, I love just eating roasted vegetables straight out of the oven. Just the veggies, piled on a plate. They taste so satisfying, the caramelized crunchy outside and creamy soft inside feels so darn good to eat.
What do you like to serve with your roasted butternut squash?
Recommended Tools
Extra large baking sheet
Parchment paper
Large mixing bowl
Vegetable peeler
Chef’s knife
Large cutting board that is non-skid (if you don’t have one lay a dish towel underneath to prevent the board from sliding)
Tips for FOODFIT & SCD DIET
Easy to digest and it’s delicious. If you’re having any digestive issues, then it's best to stick with cooked veggies and fruits until your symptoms subside. And squash is a great vegetable to start out eating.
Roasted Butternut Squash Recipe
- Prep Time: 10-15 mins
- Cook Time: 50 mins
- Total Time: 60 mins
- Yield: 4 Servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Easy to make! Buttery flavor and creamy mouthfeel make roasted butternut squash delicious. Plus it’s healthy for your body.
Ingredients
- Butternut Squash
- 1/3 cup Olive Oil
- Seasonings, optional
Instructions
- Preheat the oven to 400 degrees
- Line an extra large baking sheet with parchment paper
- Cut the top and bottom off of the butternut squash so it can sit level on either end, this makes cutting and peeling more safe and easy
- Use your vegetable peeler to peel away the skin, this may take several passes to reveal the bright orange flesh of the butternut squash. Peel the entire butternut squash.
- Cut the neck portion off of the butternut squash, there is typically a rounded ball section and a neck portion
- Place the neck portion and rounded ball section flat on the cutting board and cut both section into halves
- Using a spoon, scrape the seeds and tendrils out of the rounded ball section. This is somewhat like a pumpkin.
- Lay each half on their flat side, the cut portion and slice in half again.
- The goal is to obtain 1”strips that are as even as possible. Each butternut squash is so different, so try to keep the strips as close to the same size as you can. This can vary.
- Next cut each strip into equal sized cubes. About 1” cubes if possible. See the pictures above.
- Place the cubes into a large mixing bowl and add the olive oil. Coat each piece liberally. I use my hands..clean hands to mix it up really well.
