Heritage Roasted Butternut Squash

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
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This Heritage Roasted Butternut Squash recipe combines the comforting flavors of fall with a touch of sweetness and spice. It's perfect for cozy gatherings or as a standout side dish on your holiday table. With just a few simple ingredients, you’ll bring out the natural richness of the squash.

Ingredients for Heritage Roasted Butternut Squash

Butternut squash is the star, providing a sweet, nutty flavor. The olive oil helps to roast the squash to perfection, ensuring it becomes tender and slightly caramelized. Sea salt and black pepper are essential for enhancing the natural flavors. Fresh rosemary adds an aromatic pine-like flavor that complements the sweetness of the squash. Maple syrup provides a subtle sweetness that pairs beautifully with the squash, while cinnamon introduces a warm, comforting spice.

Tips & Tricks

  • If you're short on time, buy pre-cut squash from the store to skip the peeling and chopping.
  • For extra crispiness, spread the squash out on two baking sheets instead of crowding one.
  • Keep an eye on the squash during the last 10 minutes to prevent overcooking.

Serving Suggestions

This roasted butternut squash pairs wonderfully with roasted meats like chicken or pork. It can also complement a grain salad or be added to a mixed vegetable platter. For a vegetarian option, serve it alongside a quinoa or farro salad with a light vinaigrette.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Yes, use 1 teaspoon of dried rosemary instead of fresh, but the flavor will be slightly different.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze roasted butternut squash?
Yes, you can freeze it, but the texture may change slightly. Reheat it in the oven to restore some crispness.

Heritage Roasted Butternut Squash Recipe Walkthrough

First, preheat your oven to 400°F (200°C). This ensures your oven is hot and ready to go when you're done prepping the squash. As you wait, grab your medium butternut squash, and peel it using a vegetable peeler. Once peeled, cut it in half and scoop out the seeds with a spoon. Now, dice the squash into roughly 1-inch cubes, aiming for uniformity so they roast evenly.

Transfer the diced squash to a large mixing bowl. Drizzle it with 2 tablespoons of olive oil, and sprinkle in 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, 1 tablespoon of fresh rosemary, 1 tablespoon of maple syrup, and 1/2 teaspoon of ground cinnamon. Now, toss everything together with your hands or a large spoon, making sure the squash cubes are well coated with the mixture.

Next, take a baking sheet and line it with parchment paper to prevent sticking and make cleanup easier. Spread the coated squash cubes in a single layer on the sheet. Place the sheet in your preheated oven and roast for 35 to 40 minutes. At the halfway mark, give the squash a good stir to ensure even roasting. You're looking for the squash to be golden and tender when pierced with a fork.

Once done, you can serve the squash hot straight from the oven or let it cool to room temperature, making it a flexible side dish for any meal.

Why You'll Love This Recipe

  • Simple and quick to prepare, making it perfect for busy weeknights.
  • Uses fresh, easily accessible ingredients.
  • Balancing sweet and savory creates a unique flavor profile.
  • Perfectly complements a variety of main dishes.

Ingredients

1 medium butternut squash (about 2 lbs)
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tbsp fresh rosemary, chopped
1 tbsp maple syrup
1/2 tsp ground cinnamon

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel the butternut squash, cut it in half, and remove the seeds.
3. Dice the squash into 1-inch cubes and place them in a large mixing bowl.
4. Add olive oil, sea salt, black pepper, rosemary, maple syrup, and cinnamon to the bowl.
5. Toss the squash until evenly coated with the mixture.
6. Spread the squash in a single layer on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the squash is golden and tender.
8. Serve hot or at room temperature as a delicious side dish.

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