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