Of all the things I could share, I realize roasted butternut squash is rather boring. However, it’s such a major component in my cooking this time of year. I use butternut squash is almost every way imaginable. So, I decided to share this roasted butternut squash recipe less for the recipe and more for all the inspiration I can share.
A quick note about peeling: find yourself a good vegetable peeler. I’ve yet to really encounter a squash that my vegetable peeler couldn’t handle. However, if you’re in doubt, a sharp knife will also do the trick.
Roasted Butternut Squash | Cooking Component
A simple and delicious fall/winter component using cubed butternut squash tossed with olive oil, salt, and garlic.
- 1 medium butternut squash (900 grams/2lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 400˚F. Peel the squash, using a vegetable peeler or knife, and cut into ½” cubes. Place on a sheet tray and toss with olive oil, garlic, salt, and pepper. Roast, stirring once or twice, until the squash is tender; 30 to 40 minutes.
Tips & Tricks: Try this with other squash like delicata, acorn, kuri, or even pumpkin.
Roasted Butternut Squash
Herbs: Toss the squash with rosemary, thyme, or oregano.
Spices: The best way to mix up this recipe, use your favorite spices- butternut squash is lovely with many different flavor combinations. Try curry powder, smoked paprika, garlic powder, Ras el Hanout, cumin, chili powder, coriander- I could keep going on and on.
Fats: Skip the olive oil and roast the squash in a bit of melted coconut oil or ghee.
Alliums: Add diced onion, shallot, or scallions with or in place of the garlic. Use whatever you might have on hand.
How to use CC
Grain Bowls: Use the roasted squash on top of a grain bowl with your favorite sauce. I love roasted butternut squash grain bowls with a bit of romesco or chimichurri sauce.
Pizza: Toss the roasted squash on a pizza with thinly sliced red onion and smoked mozzarella.
Eggs: Use the butternut squash in an omelette, frittata, or quiche.
Sauce/Soup: Puree the roasted squash with vegetable broth, herbs, and cream (or almond cream) for an easy and delicious soup.
Porridge: Make a savory breakfast porridge topped with the roasted butternut squash (and a fried egg if you like!)
Salad: Add slightly cooled roasted butternut squash to salads with your favorite grains, greens, and dressing.
Tacos/Enchiladas: Add the roasted butternut squash to tacos, enchiladas, or tostadas. The butternut squash is perfect when roasted with a bit of cumin, coriander, and smoked paprika.
Pasta: Use the roasted squash with pasta and your favorite cream or butter sauce.
Toast: Mash or use the roasted butternut squash on top of toast with your favorite spread and a fried egg (if desired!)