Easy Roasted Butternut Squash

$- 1 medium butternut squash, peeled and cubed - 3 tablespoons olive oil - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 2 tablespoons maple syrup - Salt and pepper to taste - 1/4 cup walnuts, chopped (optional) - Fresh parsley for garnish - Baking sheet - Parchment paper - Large mixing bowl - Knife and cutting board To make easy roasted butternut squash, you need a few simple items. The main star is the butternut squash. Choose one that feels firm and heavy for its size. When you peel and cube it, aim for even pieces. This helps in cooking. You will also need olive oil. It adds richness and helps the spices stick. Ground cinnamon and nutmeg give warmth and depth to the dish. Maple syrup adds a touch of sweetness, balancing the squash’s natural flavors. Don’t forget salt and pepper; they bring out all the tastes. If you want more crunch, chop some walnuts as a topping. Fresh parsley makes a colorful garnish, adding a fresh note. For equipment, grab a baking sheet and line it with parchment paper. This makes clean-up easy. A large mixing bowl helps you combine all the ingredients well. Finally, use a knife and cutting board for preparation. With these ingredients and tools, you can create a tasty dish that shines on any table. For the complete cooking steps, check the Full Recipe. - Preheat your oven to 400°F (200°C). - Prepare the butternut squash: peel, seed, and cube. Start by peeling the squash with a sharp knife. After peeling, cut it in half and scoop out the seeds with a spoon. Then, cut the squash into 1-inch cubes. This size helps it cook evenly and caramelize well. - Combine cubed squash with olive oil and spices. - Ensure even coating for better flavor. In a large bowl, add the cubed squash. Pour in 3 tablespoons of olive oil and sprinkle in your spices: 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and salt and pepper to taste. Add 2 tablespoons of maple syrup for sweetness. Toss everything together. Make sure each piece of squash gets coated. This step is key to achieving a great flavor. - Spread squash on baking sheet. - Roast for 25-30 minutes, stir halfway through. Line a baking sheet with parchment paper. Spread the squash cubes out in a single layer. Place the sheet in the preheated oven. Roast for 25 to 30 minutes. Stir the squash halfway through to ensure even cooking. You want the squash to be tender and slightly caramelized. If you like, you can add chopped walnuts in the last five minutes for extra crunch. This step adds a nice texture and flavor contrast. To get that perfect tender and caramelized butternut squash, start with even-sized cubes. I recommend cutting them into 1-inch pieces. This size helps them cook evenly. Roasting at 400°F (200°C) gives that nice golden-brown color. Stir the squash halfway through cooking. This helps all sides get that tasty caramelization. It also ensures uniform cooking. If you skip this step, some pieces might cook faster than others. You can easily boost the flavor with more spices or herbs. Try adding a pinch of cayenne for heat or fresh thyme for an herbaceous touch. Both options pair well with the squash's natural sweetness. Speaking of sweetness, maple syrup is a game-changer. Adjust the amount to fit your taste. If you want it sweeter, add more syrup. If you prefer a savory note, use less. This flexibility allows you to make the dish just right for you. Roasted butternut squash pairs well with proteins like chicken or pork. It also works great in salads and grain bowls. You can serve it warm or at room temperature. Get creative with how you plate your squash. Try it on a bed of quinoa or alongside sautéed greens. You can also mash it for a smooth texture. The options are endless, making it a versatile side dish for any meal. For the full recipe, check out the details provided above. {{image_2}} You can change up the flavors of your roasted butternut squash with just a few tweaks. For a spicy kick, add cayenne pepper. Start with a pinch, then taste as you go. This heat balances well with the sweetness of the squash. If you prefer a sweeter dish, simply increase the maple syrup. This will enhance the natural sugars in the squash and give you a delightful caramelized finish. If you want a vegan version, use non-dairy options. For example, swap olive oil for coconut oil. This keeps the dish creamy without using animal products. Those who need gluten-free meals can enjoy this dish without worry. All the ingredients are naturally gluten-free. Just ensure that any added spices or toppings are also gluten-free. Incorporating seasonal herbs or vegetables can elevate your roasted squash. Try adding fresh rosemary or thyme for an earthy touch. You can also mix in other fall veggies like Brussels sprouts or carrots. These add color and texture to your dish. For the best fall recipes, pair your roasted squash with hearty grains or roasted meats. This creates a lovely autumn feast that warms the soul. To store leftover roasted butternut squash, let it cool down first. Place it in an airtight container. It will stay fresh in your fridge for about 3 to 5 days. If you want to keep it longer, freezing is a great option. When reheating, use the oven or stovetop. Both methods help keep the squash tender and warm. Microwave can dry it out, which is not ideal. You can add leftover squash to soups or salads for extra flavor. It also works well in quesadillas or grain bowls. To freeze roasted butternut squash, first let it cool completely. Spread the pieces on a baking sheet in a single layer. Freeze for about 1-2 hours until solid, then transfer to a freezer bag. Use it in smoothies, soups, or casseroles after thawing. This makes meal prep easy and keeps your meals vibrant and nutritious. You can tell butternut squash is done by checking its softness. It should be tender when you poke it with a fork. Look for a nice golden-brown color on the edges too. This caramelization adds flavor and makes it taste sweet. If it’s soft and caramelized, you know it’s just right! Yes, you can roast butternut squash with the skin on. The skin is edible and adds texture. However, it can be tough and may not appeal to everyone. Peeling makes for a softer bite. If you like a mix of textures, try leaving some skin on. It’s your choice! Butternut squash is very versatile. You can use it in soups, like creamy butternut soup. It also works well in salads, adding color and taste. You can mash it for purees or even bake it in pies. The options are endless. Get creative in the kitchen! Roasted butternut squash is packed with nutrients. It has a lot of vitamin A, which is good for your eyes. It also has fiber, which helps with digestion. Plus, it contains antioxidants that may help your body fight disease. Eating it is a tasty way to stay healthy! For the full recipe, check out Autumn Bliss Roasted Butternut Squash. It includes step-by-step instructions and all the ingredients you need for this delicious dish. Enjoy making it! Roasting butternut squash is simple and fun. You learn how to prep, mix, and cook it well. With tips for perfect texture and new flavors, your dishes shine. You can even store and use leftovers easily. Remember, butternut squash is versatile and healthy. Try different spices or pairings to keep meals exciting. Enjoy crafting your own unique recipes!$

Discover the cozy flavors of autumn with this delicious roasted butternut squash recipe! Perfectly seasoned with cinnamon, nutmeg, and a drizzle of maple syrup, this dish is a warm and comforting addition to any meal. Ready in just 40 minutes, it’s a fantastic way to enjoy seasonal ingredients. Don’t miss out on this simple and tasty recipe that’s sure to impress. Click to explore and bring autumn bliss to your table!

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Ingredients

1 medium butternut squash, peeled and cubed

3 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

2 tablespoons maple syrup

Salt and pepper to taste

1/4 cup walnuts, chopped (optional)

Fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).

Prepare the butternut squash by peeling it, removing the seeds, and cutting it into 1-inch cubes.

In a large mixing bowl, combine the cubed squash, olive oil, ground cinnamon, nutmeg, maple syrup, salt, and pepper. Toss until the squash is well coated.

Spread the seasoned squash evenly in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and starts to caramelize, stirring once halfway through.

Optional: In the last 5 minutes of roasting, sprinkle the chopped walnuts over the squash to toast them slightly.

Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4