Roasted Butternut Squash Recipe
Elevate your meal with this roasted butternut squash recipe, where tender, caramelized cubes meet the perfect blend of sweet and savory flavors. A simple yet satisfying dish that complements any main course beautifully.
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Servings: 6 Servings
Ingredients
- 1 large butternut squash approximately 3 pounds, peeled, seeded, and diced into 1-inch cubes
- 1 ¾ teaspoons kosher salt avoid table salt to prevent excessive saltiness; adjust to taste if necessary
- 1 tablespoon chopped fresh rosemary
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons pure maple syrup
- ½ teaspoon ground black pepper
- ¾ teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F, positioning the racks in the upper and lower thirds. Generously grease two baking sheets with nonstick spray.
- In a large bowl, place the butternut squash cubes. Drizzle with olive oil and maple syrup, ensuring an even coating. Sprinkle the salt, cinnamon, and black pepper over the top, and toss everything together to combine. Divide the coated squash cubes between the two prepared baking sheets, ensuring they are spread out in a single layer without overlapping. Discard any excess liquid left in the bowl.
- Place the baking sheets in the preheated oven, positioning one on the upper rack and the other on the lower. Roast for 15 minutes. Then, remove the sheets, turn the squash cubes with a spatula, and swap the positions of the baking sheets. Continue roasting for another 10 to 15 minutes, or until the squash is tender and caramelized. Once done, remove from the oven and sprinkle the fresh rosemary over the roasted squash. Serve immediately while warm.
Notes
TO MAKE AHEAD: You can dice the squash up to one day in advance. Keep the cubes in an airtight container in the refrigerator until you're ready to bake.
TO STORE: Leftovers can be kept in an airtight container in the refrigerator for 4 to 5 days.
TO REHEAT: Warm the squash gently on the stovetop in a skillet over low heat, in the oven at 350°F, or in the microwave until heated through. For the best texture, the oven or skillet is recommended.
TO FREEZE: Spread the cooked butternut squash in a single layer on baking sheets and freeze until solid. Transfer the frozen squash to an airtight, freezer-safe container and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating. Be aware that freezing may cause the squash to become slightly mushy, but it’s still perfectly safe and convenient to enjoy.