Autumn. Just the word conjures up images of crisp air, falling leaves, and cozy evenings. For me, it’s also instantly linked to the warm, sweet aroma of roasting vegetables. And at the heart of that autumnal aroma? The beautiful, vibrant roasted butternut squash. I remember as a child, my grandmother would transform this humble squash into a showstopper for Thanksgiving dinner. It wasn’t fancy, but it was perfect – a sweet, caramelized taste that spoke of harvest and home. This recipe is my slightly-updated version of her classic, bringing that same comfort to your table.
Why You’ll Love This Roasted Butternut Squash Recipe
Forget bland, boiled squash! This recipe unlocks the incredible flavour hidden within a butternut squash. Roasting concentrates the natural sugars, creating a deeply caramelized exterior and a tender, creamy interior. It’s incredibly easy to make – seriously, anyone can do it – and the hands-on time is minimal. Beyond the deliciousness, it’s also a wonderfully versatile side dish. It looks gorgeous on a plate, pairs well with almost any main course, and is surprisingly healthy! Trust me, once you taste roasted butternut squash made this way, you’ll never go back to steaming it again!
What You’ll Need: The Ingredient List
Let’s keep it simple. Here’s what you’ll need to create your own bowl of autumnal goodness:
- Butternut Squash: 1 medium-sized (about 2-3 pounds) – Look for one that feels heavy for its size.
- Olive Oil: 3 tablespoons – Extra virgin is always best, but regular olive oil works well too.
- Maple Syrup: 2 tablespoons – Adds a lovely sweetness and helps with caramelization. Honey is a good substitute.
- Ground Cinnamon: 1 teaspoon – A classic autumnal spice.
- Ground Nutmeg: ½ teaspoon – Warm and subtly sweet.
- Salt: ½ teaspoon – Enhances the sweetness and balances the flavors.
- Black Pepper: ¼ teaspoon – Adds a little kick!
- (Optional) Fresh Rosemary: 1 tablespoon, chopped – For a more savory, herbaceous flavor.
Let’s Get Cooking: Step-by-Step Instructions
Ready to create some magic? It’s much easier than you think:
1. Preheat & Prep:
- Preheat your oven to 400°F (200°C). This high heat is essential for that beautiful caramelization.
- Wash the butternut squash thoroughly.
2. Squash Surgery (Don’t Be Scared!)
- Okay, this is the slightly trickier part. Butternut squash are tough! The easiest way to cut them is to first slice off both ends – basically, create a flat base on each side.
- Stand the squash upright on one of the flat ends. Using a large, sharp knife, carefully cut the squash in half lengthwise. This results in two “boats.”
- Scoop out the seeds and stringy pulp using a spoon. If you’re feeling ambitious, you can roast the seeds – see the tips section!
3. Seasoning Time:
- Place the squash halves cut-side up on a baking sheet lined with parchment paper (for easy cleanup!).
- Drizzle the cut surfaces with the olive oil.
- In a small bowl, combine the maple syrup, cinnamon, nutmeg, salt, and pepper (and rosemary, if using).
- Evenly spread this mixture over the cut surfaces of the squash halves. Really rub it in!
4. Roasting to Perfection:
- Roast in the preheated oven for 45-60 minutes, or until the squash is fork-tender. The cooking time will depend on the size of your squash. You’ll know it’s done when a fork easily pierces the flesh.
- Halfway through the roasting time (about 30 minutes), you can flip the squash halves over. This helps ensure even caramelization. If the edges are browning too quickly, tent the squash loosely with foil.
5. Rest & Serve:
- Remove the squash from the oven and let it rest for a few minutes.
- Slice into wedges or scoop the flesh out with a spoon and mash slightly. Serve warm!
Tips, Variations, and Serving Suggestions
This recipe is a great starting point, but feel free to get creative! Here are some ideas:
- Roasting the Seeds: Don’t throw those seeds away! Toss them with a little olive oil, salt, and pepper, and roast them alongside the squash for about 15-20 minutes, or until crispy.
- Spice it Up: Add a pinch of cayenne pepper to the spice mixture for a little heat. Smoked paprika also works beautifully.
- Brown Sugar Boost: Substitute brown sugar for maple syrup for a richer, molasses-like flavor.
- Savory Twist: Omit the cinnamon and nutmeg and add dried thyme or sage to the spice mixture for a more savory profile. A sprinkle of grated parmesan cheese during the last 10 minutes of roasting is divine.
- Serving Suggestions:
- As a side dish: Roasted butternut squash pairs wonderfully with roasted chicken, pork tenderloin, or grilled salmon.
- In salads: Add cubed roasted butternut squash to a fall-inspired salad with kale, apples, pecans, and a maple vinaigrette.
- As a soup starter: Scoop out the roasted flesh and blend it into a creamy butternut squash soup.
- Pureed: Puree with a little cream or coconut milk for a warm and comforting side.
- Stuffed Squash: Scoop out some extra flesh, then stuff the cavities with quinoa, sausage, and other veggies before roasting!
Nutritional Information (Approximate Per Serving – 1/2 Squash)
(Please note: Nutritional information is an estimate and varies based on size and exact ingredients used.)
- Calories: 150-200
- Fat: 5-8g
- Carbohydrates: 30-35g
- Fiber: 5-7g
- Protein: 2-3g
- Vitamin A: Excellent Source (well over 100% of daily value)
- Vitamin C: Good Source (around 20% of daily value)
Ready to embrace the cozy flavors of autumn? This roasted butternut squash recipe is your ticket. It’s simple, delicious, and a guaranteed crowd-pleaser. Don’t be intimidated by the squash – just follow these steps, and you’ll be enjoying a warm, comforting bowl of autumnal goodness in no time. Happy roasting!
