Description
A simple and delicious recipe for roasted butternut squash, perfectly caramelized with olive oil and seasoned with sea salt and black pepper. This easy side dish is ideal for a nutritious addition to any meal and can be garnished with fresh parsley for an extra burst of flavor.
Ingredients
Scale
Ingredients
- 1 butternut squash, peeled, seeds scooped, and cubed
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Squash: Peel the butternut squash, remove all seeds, and cut the flesh into evenly sized cubes to ensure uniform cooking.
- Toss with Seasoning: Arrange the squash cubes on the lined baking sheet, then drizzle with extra-virgin olive oil. Sprinkle with sea salt and freshly ground black pepper to taste, and toss to coat all pieces evenly.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash for 30 to 35 minutes, turning halfway through, until the cubes are tender and golden brown on the edges.
- Garnish and Serve: Remove the squash from the oven, optionally sprinkle with chopped fresh parsley, and serve warm as a flavorful side dish.
Notes
- For extra flavor, you can add a sprinkle of smoked paprika or cinnamon before roasting.
- Make sure to cut the squash into uniform pieces for even roasting.
- Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 4 days.
- This dish pairs excellently with roasted meats or can be added to salads and grain bowls.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 0mg
