The Best Roasted Spiced Butternut Squash is the perfect savory side dish to complement your fall or holiday meals. This recipe highlights the natural sweetness of butternut squash, enhanced by a blend of warm spices like cumin, cinnamon, and smoked paprika. Roasting the squash brings out its caramelized edges and tender texture, making it a flavorful addition to any meal. Easy to prepare and full of delicious flavors, this Roasted Spiced Butternut Squash will quickly become a favorite on your dinner table.
Ingredients:
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley or cilantro, chopped, for garnish (optional)
Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Prepare the Squash: In a large mixing bowl, toss the cubed butternut squash with olive oil, ground cumin, smoked paprika, cinnamon, garlic powder, salt, and pepper. Ensure the squash is evenly coated with the spice mixture for the best flavor.
Roast the Squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until the squash is tender and caramelized to perfection.
Serve and Garnish: Transfer the roasted squash to a serving dish and garnish with fresh parsley or cilantro for a pop of color and freshness.
Serving Tips:
Pair with Proteins: This roasted butternut squash pairs wonderfully with roasted chicken, turkey, pork, or even a hearty vegetarian option like quinoa or lentils.
Add a Crunch: Top with toasted nuts (such as pecans or walnuts) or pumpkin seeds for a delightful crunch.
Serve Warm or Room Temperature: Roasted squash can be served warm, straight from the oven, or at room temperature for a more relaxed meal setting.
Garnish for Freshness: Fresh herbs like cilantro or parsley add color and a burst of freshness, balancing out the warmth of the spices.
Storage Tips:
Refrigeration: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4-5 days.
Freezing: For longer storage, you can freeze the roasted squash. Lay the cubes in a single layer on a baking sheet and freeze for 1-2 hours before transferring to a freezer-safe bag or container. The squash will keep for up to 3 months in the freezer.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or microwave in 1-minute intervals until heated through. If frozen, it’s best to thaw in the refrigerator overnight before reheating.
Related Recipes:
- Honey Roasted Butternut Squash
- Roasted Butternut Squash Soup
- Spiced Butternut Squash and Sweet Potato Soup
FAQs:
Can I use a different type of squash for this recipe?
Yes! While butternut squash is the star of this recipe, you can easily substitute it with other varieties like acorn squash, delicata squash, or even sweet potatoes. Just make sure to adjust the cooking time as needed, depending on the size and texture of the squash.
How do I know when the butternut squash is done roasting?
The squash is done when it is tender and caramelized, with a slightly golden, crispy exterior. You can test this by poking a cube with a fork—if it slides in easily, the squash is ready. Be sure to turn the squash halfway through cooking for even browning.
Can I make this recipe ahead of time?
Absolutely! You can prep the butternut squash with the spices and olive oil up to a day in advance and store it in the refrigerator. When you’re ready to cook, simply roast it as directed. You can also roast it ahead of time and store it in the fridge for a few days, reheating it before serving.
Can I make this recipe vegan?
Yes! This recipe is already vegan, as it only uses plant-based ingredients like olive oil and vegetables. It’s a great option for vegan or plant-based diets. Just make sure to serve it with other vegan-friendly dishes if you’re making a complete meal!
Conclusion:
This Roasted Spiced Butternut Squash is the perfect balance of savory and sweet, with the spices bringing out the squash’s natural flavor while adding a warm, comforting twist. Whether you’re preparing a Thanksgiving feast or just looking for a cozy weeknight side, this recipe will be a hit every time. Enjoy the simplicity and warmth of this beautiful dish!
📖 Recipe:
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The Best Roasted Spiced Butternut Squash
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Roasted Spiced Butternut Squash recipe is a perfect side dish for any fall or holiday meal. The natural sweetness of the squash is enhanced by a blend of warm spices like cumin, cinnamon, and smoked paprika, making it a flavorful and healthy addition to your table. Roasted to caramelized perfection, this easy recipe is sure to impress your guests or make a cozy weeknight dinner.
Ingredients
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley or cilantro, chopped, for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the squash: In a large mixing bowl, toss the cubed butternut squash with olive oil, cumin, smoked paprika, cinnamon, garlic powder, salt, and pepper until evenly coated.
- Roast the squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until the squash is tender and caramelized.
- Serve: Transfer the roasted squash to a serving dish and garnish with fresh parsley or cilantro, if desired.
Notes
Customizing Spices: You can add a pinch of chili powder for heat or substitute cinnamon with nutmeg for a slightly different flavor.
Reheating: Leftover roasted squash can be stored in the fridge for up to 4 days and reheated in the oven or microwave.
Freezing: To freeze, lay the roasted cubes on a baking sheet and freeze before storing in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegan, Gluten-Free, Fall Recipes
- Method: Roasting
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: 130 kcal
