The BEST Roasted Butternut Squash

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The BEST roasted butternut squash I've ever had!

Am I biased? I don’t think so. But I do honestly believe this is the best roasted butternut squash ever.

Okay, so maybe I haven’t had butternut squash that many times… but I am in love with the way I prepared it so I had to share and tell you guys what I did so you can experience this delicious spicy roasted butternut squash too – my new favorite squash!

The BEST roasted butternut squash I've ever had!

I bought a butternut squash a while back and I asked you guys on Facebook what I should do with it. I got a lot of responses and the most common one was to simply roast it. I got some responses to make it savory or sweet but since I know this squash is sweeter as it is, I didn’t think it required extra sweetness. I remember the one time I had sweet potato done sweet and I disliked it. I really enjoy sweet potatoes when they are savory and maybe even spicy. I think the combination of sweet + spicy/savory is ideal and complex and just perfect! If you agree, you will love this roasted butternut squash too!

The BEST roasted butternut squash I've ever had!

First things first, preheat your oven to 425 degrees F.

Now take your butternut squash and peel it.

I think peeling a butternut squash is a b****. Or maybe I just don’t have the right knife. And perhaps my knife needed sharpening. Perhaps. Either way, it was quite an arm workout. The hard work is well worth it though.

The BEST roasted butternut squash I've ever had!

Once the butternut squash has been peeled, cut it in half lengthwise. This part is pretty fun.

The BEST roasted butternut squash I've ever had!

 

Check out the insides of the butternut squash! It’s so orange and juicy! Butternut squash has a small amount of guts in it. Once you have cut it lengthwise, you need to scoop the guts and seeds out.

The BEST roasted butternut squash I've ever had!

 

Can you do anything with the butternut squash seeds? I have no idea. I just throw them out. But if you find a creative way to use them, more power to you!

The BEST roasted butternut squash I've ever had!

Once the guts and seeds have been scooped out from the butternut squash, cut the veggie into cubes. The cubes depend on your own liking, I like mine small-medium sized.

The BEST roasted butternut squash I've ever had!

Then put the butternut squash cubes in a bowl. Pour some olive oil over them and sprinkle with spices: 21 Seasoning Salute (from Trader Joe’s), Cayenne Pepper (one of my 4 favorite spices), Garlic Powder, Thyme, Turmeric (another one of my 4 favorite spices), and ground black pepper. You can add other spices too if you so desire. I love this particular combination though. Yum.

Toss the cubes in the bowl so the butternut squash cubes get evenly coated with the olive oil and seasoning.

Once you’ve done that, transfer the butternut squash cubes to a casserole dish. I used a small one this time because I used a pretty small butternut squash. The cubes don’t really have to be spread out. It helps if they are not totally on top of each other, but they don’t need to be all spread out.

Put the casserole dish in the oven and roast uncovered until fork inserted comes in easily and softly. This usually takes me 45 minutes but it will vary depending on your butternut squash cube sizes and how close together the squash cubes are.

Once they’re done, take it out and let cool for a little bit. Enjoy warm. Although cold isn’t bad either!

The BEST roasted butternut squash I've ever had!

You will be stunned at how delicious this roasted butternut squash is!

Shared on Allergy Free Weds. Wellness Weekend. Healthy Vegan Fridays.

Kammie wants to know:

  • Have you ever made roasted butternut squash? 
  • What have you used butternut squash in?

Let me know in the comments below!

22 Comments

  1. I love to use butternut squash in a variety of ways.. soups, salads, egg scrambles and yes, just roasting. Yours looks great! Glad you are enjoying it.

  2. Hi, Kammie! I roast mine with olive oil, salt and sometimes a sprinkle of cinnamon. Can’t wait to try your different spice mix — but I need to make a Trader Joe’s run first.

  3. I love it roasted and love it in soup.

  4. What kind of sides do you pair with Butternut Squash?

    • To tell you the truth, I just eat it by itself with ketchup and mustard. I have also put some cheese on top and put it back in the oven (or microwave) to melt and I’ve eaten it that way as well.

  5. Absolutely love roasted butternut squash. Unfortunately my hubs does not so that means I don’t get it as often as I’d like. Boo!

  6. I love love love butternut squash too! I definitely like it roasted but my #1 favorite way to eat it is pureed into soup. I’ve also added mashed butternut squash to pancakes and waffles. Awesome!

  7. I love winter squashes, but I don’t make them very often because my husband doesn’t. Since I’ve decided to give up meat for Lent he just may have to try more vegetables, and this looks like a good one.

  8. I love butternut squash, but to be honest I rarely ever make it! It was always one of my favorite squashes until I discovered the wonderful deliciousness of kabocha…and really, NO other veggie in the world can hold a candle to that baby! Whenever I have made butternut, I’ve always roasted it and if I don’t end up slathering it with ketchup then I usually go sweet like this: http://www.kissmybroccoliblog.com/2011/02/15/the-butternut-challenge/ And yeah, I STILL get a kick out of that post two years later! Lol

    Oh and FYI, you can roast the seeds of a butternut just like a pumpkin or you can even just rinse and dry them and eat them as is (which I actually prefer since they’re chewier that way!) 🙂

    • I actually bought 2 kabocha squashes the other day and they are waiting for me to make them. I can’t wait to try them to see what all the fuss is about! 🙂
      And that is one fancy way to make a butternut squash. Looks gorgeous!

  9. There is an easy way to peel butternut pumpkin – cut the pumpkin into slices about 1 inch thick, then simply use a potato peeler. Easy, quick and it won’t wreck your wrists.

  10. Love roasted butternut…I also roast my cleaned seeds with oil and seasonings.

  11. That looks positively delicious! You’ve totally inspired me to grab a squash at the store this week!

    Thanks for linking up to What’s Cookin’ Wednesday!

  12. I know exactly what you mean about butternut squash. I have never been able to peel it. I’ve probably always had rubbish knives but the way I get round it is simply to roast the whole thing in the oven and when it goes soft I take it out, let it cool a bit and the skin just slides off very easily. I then remove the seeds and do what I want with it.
    Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
    http://www.greenthickies.com/healthy-vegan-friday

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