Make a beautiful, delicious fall side dish with this Roasted Butternut Squash!
One of my all-time favorite side dishes during the fall and winter months is butternut squash. This Roasted Butternut Squash just takes it to a new level.
If you prefer though, you can use your air fryer too using this Air Fryer Butternut Squash recipe and method. The same flavoring can be added as mentioned below, but just cook it in the air fryer. It’s so simple!
What is Butternut Squash?
Butternut squash is a winter squash that you can find growing on a vine. It has a very similar taste to pumpkin, sweet and nutty. It’s great in a variety of recipes like soups and stews or as is using it as a side dish.
Butternut squash can be readily found during the fall and winter months at your local market. It’s also a wonderful side dish to prepare for a holiday dinner.
Should you peel butternut squash before roasting?
Roasting butternut squash can be done with the skin on or off, personally we prefer to peel it before roasting. If you plan to peel it you will want to use a very sharp knife or a peeler to peel the skin off.
Once the skin is off, it’s easiest to cut the squash right about the seeds, then cut the part with the seeds in half and scoop them out. Once you have made Roasted Butternut Squash a few times you will quickly get a feel for what you prefer when cutting.
The key to getting a great look is to cube the squash when you cut it.
Benefits of Butternut Squash:
Butternut squash is a great flavorful vegetable to add to a meal and it’s full of vitamin A too. It’s actually very low on the glycemic index too. It’s a good choice as a side dish as opposed to more fatty filled side dishes.
This Roasted Butternut Squash recipe adds some great flavors using olive oil and seasonings to really take this to a new level of delicious!
Are you ready to enjoy this Roasted Butternut Squash? It’s time to eat up!
Roasted Butternut Squash
- Butternut Squash
- Olive Oil
- Fresh Parsley or Rosemary to Garnish
- Preheat the oven to 400*F.
- Cut the ends of the squash off.
- Peel off the skin of the squash with a peeler or a knife.
- Cut in half just above where the seeds are located.
- Cut the portion with the seeds in half.
- Scoop out the seeds with a spoon.
- Slice and cube the top half of the squash and repeat with the bottom half.
- Placed the cubed pieces on a baking sheet and drizzle with olive oil.
- Season with salt and pepper and toss to coat, make sure it’s evenly coated.
- Place in the oven and cook for 15 minutes.
- Remove and stir.
- Place back in the oven for 10-15 minutes until fork tender.