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Roasted Butternut Squash

A delicious and nutritious side dish featuring roasted butternut squash flavored with warming spices, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Butternut Squash Choose firm, bright squash for the best flavor.
  • 1 teaspoon Garlic Enhances flavor.
  • 1 teaspoon Ginger Adds a warm spice.
  • 2 teaspoons Parsley Fresh herbs brighten the dish.
  • ½ teaspoon Paprika Provides subtle smokiness.
  • ¼ teaspoon Cayenne Pepper Optional for heat.
  • 2 teaspoons Lime Juice Adds brightness.
  • 1½ tablespoons Maple Syrup Natural sweetness.
  • ½ teaspoon Cinnamon Warming spice.
  • Salt and Pepper Salt and Pepper Essential for flavor.
  • 2 tablespoons Olive Oil Helps in crisping.
Optional Ingredients
  • 2 tablespoons Melted Butter or Olive Oil For extra richness.
  • 2 tablespoons Brown Sugar Boosts caramelization.
  • ½ teaspoon Nutmeg Adds warmth.
  • 1 teaspoon Cinnamon Deepens sweetness.
  • Sprinkle Salt Balances sweetness.
  • Pumpkin Seeds and Pecans Pumpkin Seeds and Pecans For crunch and nutrition.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash into 1-inch pieces.
  3. In a bowl, mix together garlic, ginger, parsley, paprika, cayenne pepper, lime juice, maple syrup, cinnamon, salt, and pepper.
  4. Drizzle olive oil over the squash and toss in the spice mixture until well coated.
Cooking
  1. Arrange the squash in a single layer on a baking sheet.
  2. Roast in the preheated oven for 25-30 minutes, turning halfway, until tender and crisped.
Serving
  1. Remove from the oven, let cool slightly, and top with chopped parsley, pumpkin seeds, and pecans before serving.

Notes

Store leftovers in an airtight container for up to 4 days. You can freeze roasted butternut squash for up to 3 months.