Roasted butternut squash is a warm and cozy side dish that’s easy to make! Simply chop the squash, toss it with some olive oil, salt, and pepper, then roast until tender and golden.
This dish is like autumn on a plate! I love serving it with a sprinkle of cinnamon for extra flavor. Perfect for family dinners or any cozy night in! 🍂
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! It’s sweet and creamy when roasted. If you can’t find butternut squash, acorn squash or sweet potatoes are great alternatives.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you need a substitute, avocado oil or melted coconut oil works well too!
Fresh Rosemary: Rosemary adds a lovely fragrance. If fresh isn’t available, dried rosemary can give you a similar flavor. Just use less, as it’s more potent dried.
Pine Nuts: They add a nice crunch. However, walnuts or pecans can be great substitutes for a different texture and taste. Just toast them for extra flavor!
Garlic: This is optional, but minced garlic lends a wonderful depth to the squash. If you’re avoiding garlic, feel free to skip it or use garlic powder for a milder flavor.
How Can I Roast Butternut Squash Perfectly?
Roasting butternut squash can seem tricky, but it’s all about prep and temperature! Start by peeling and cutting the squash into even pieces. This helps ensure they cook evenly. I suggest cutting them into about 1-inch cubes for a nice balance of tenderness and caramelization.
- Preheat the oven to the right temperature—400°F (200°C) is perfect for gentle roasting.
- Don’t overcrowd the baking sheet. This allows the squash to roast rather than steam, resulting in a delightful caramelization.
- Check for doneness! You want the squash to be tender when pierced with a fork and nicely browned on the edges for that tasty flavor.
Following these steps will lead you to delicious roasted butternut squash every time! Enjoy! 😊
How to Make Roasted Butternut Squash with Rosemary and Pine Nuts
Ingredients You’ll Need:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into chunks or thick slices
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or thyme (optional)
- 2 tablespoons fresh rosemary leaves, chopped (plus extra sprigs for garnish)
- 2 tablespoons pine nuts
- 1/4 teaspoon crushed red pepper flakes (optional for mild heat)
- 2 cloves garlic, minced (optional)
How Much Time Will You Need?
This recipe involves about 10-15 minutes for preparation, plus an additional 30-40 minutes for roasting in the oven. So, plan for roughly 50-55 minutes in total to enjoy this delightful dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This high temperature helps to caramelize the squash, bringing out its natural sweetness.
2. Prepare the Squash:
In a large bowl, toss the butternut squash pieces with olive oil, salt, black pepper, dried oregano or thyme (if you’re using it), fresh rosemary, minced garlic (if you’re adding it), and crushed red pepper flakes. Make sure the squash is well-coated with the seasonings!
3. Arrange for Roasting:
Spread the seasoned squash evenly on the prepared baking sheet in a single layer. Avoid crowding the pieces to ensure they roast properly rather than steam.
4. Roast the Squash:
Roast the squash in the oven for about 30-40 minutes. Make sure to turn the pieces once halfway through to ensure they cook evenly. You want them to be tender and beautifully caramelized around the edges.
5. Add Pine Nuts:
During the last 5 minutes of roasting, scatter the pine nuts over the squash. This will toast them lightly and add a wonderful crunch to the dish.
6. Garnish and Serve:
Once roasted, remove the squash from the oven and transfer it to a serving plate. Garnish with additional fresh rosemary sprigs for a lovely touch. Serve warm as a delicious and aromatic side dish.
Enjoy this beautifully roasted butternut squash bursting with the flavors of fresh rosemary, toasted pine nuts, and a subtle kick from red pepper flakes! It’s perfect for a cozy dinner or holiday gathering!
Can I Use Other Squash Varieties in This Recipe?
Absolutely! If you can’t find butternut squash, you can substitute with acorn squash, kabocha squash, or even sweet potatoes. Just keep in mind that cooking times may vary slightly based on the size and type of squash used.
How Do I Store Leftover Roasted Butternut Squash?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place the squash in a single layer on a baking sheet and warm it in the oven at 350°F (175°C) until heated through, or microwave it gently.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the butternut squash ahead of time by cutting and tossing it with the seasonings, then storing it in the fridge. Just roast it on the day you plan to serve it for the freshest taste.
What Can I Serve with Roasted Butternut Squash?
This dish pairs wonderfully with a variety of mains! Consider serving it alongside roasted chicken, grilled salmon, or as part of a hearty grain bowl with quinoa or farro.