Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25-35 minutes
Ingredients
- 1 large butternut squash (about 2-3 pounds)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional additions
- 1 tablespoon maple syrup or honey (for extra sweetness)
- Pinch of red pepper flakes (for a touch of heat)
- Toasted nuts like pecans or almonds (for garnish)
- Crumbled feta or goat cheese (for garnish)
Utensils and Equipment
- Large, sharp knife
- Vegetable peeler
- Large bowl
- Baking sheet
- Parchment paper (optional)
Instructions
1. Preheat oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easier cleanup, if desired.
2. Prep the squash
- Cut off the top and bottom ends of the butternut squash.
- Use a vegetable peeler to remove the tough skin.
- Cut the squash in half lengthwise.
- Scoop out the seeds and stringy pulp with a spoon.
- Cut the squash into 1-inch cubes.
3. Season the squash
- In a large bowl, toss the butternut squash cubes with olive oil, balsamic vinegar, rosemary, garlic powder, salt, and pepper.
- Add maple syrup or honey if you want a sweeter flavor.
4. Roast the squash
- Spread the seasoned squash evenly onto the prepared baking sheet.
- Roast for 25-35 minutes, or until the squash is tender and slightly browned/caramelized around the edges. Stir halfway through cooking for even roasting.
5. Finishing and serving
- Taste and adjust seasonings if needed.
- Consider adding a touch more balsamic vinegar for a tangier finish.
- Garnish with your choice of toasted nuts, crumbled cheese, or a sprinkle of fresh herbs, if desired.
- Serve warm as a side dish or enjoy with your favorite protein.
Tips
- Cut squash into uniform sizes for even cooking.
- Avoid overcrowding the pan. This helps the squash caramelize rather than steam.
- For extra richness, use melted butter or ghee instead of olive oil.
- Fresh herbs can be used in place of dried rosemary. Finely chop them and add to taste.
