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!
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!
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.
Once the butternut squash has been peeled, cut it in half lengthwise. This part is pretty fun.
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.
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!
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.
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!
You will be stunned at how delicious this roasted butternut squash is!
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!