Enjoy this gorgeously simple, side dish by cubing and roasting butternut squash in a few easy steps. You can use this recipe to enjoy softened or crispy squash, your choice! This is a great side dish for the cooler months and works well for the holidays, too.
Equipment
oven
Ingredients
2lbbutternut squash1 whole squash
2tbspavocado oil
¼tspsea salt
¼tspblack pepperground
1tbsprosemaryfresh, finely minced
1tbspthymefresh, leaves
1tbspsagefresh, finely minced
3garlic clovesminced
Instructions
Preheat oven to 400° F and line a baking sheet with parchment paper.
Peel butternut squash. On a large, flat cutting board, cut the butternut squash in half, lengthwise. Remove the seeds from the bulbous part.
Cut the butternut squash halves into 1 inch cubes.
Toss the cubes with avocado oil and all seasonings. Spread out evenly on prepared baking sheet and Roast 15-20 minutes or until the pieces are fork tender.
For crispier butternut squash cubes: Carefully remove baking sheet from oven and stir the cubes. Return to oven and broil 3-5 minutes to caramelize the edges. Watch closely so the cubes don't burn.
Serve warm.
Notes
To turn this into a sweet butternut squash recipe, omit the seasonings and oil listed above and instead use: 2 tbsp melted coconut oil, 2 tbsp maple syrup and 1 tsp cinnamon. Roast as directed. Once done, top evenly with marshmallows and pecans then broil 3-5 minutes until marshmallows are melted.
You can also make a balsamic glaze to go over the top of the roasted squash: combine 1 cup balsamic vinegar with 1/4 cup honey in a saucepan. Bring to a boil then lower heat to simmer. Continue cooking, stirring occasionally, until the vinegar thickens and becomes syrupy. Transfer to a jar and refrigerate until ready to use.