Roasted Butternut Squash
Ingredients
- 1 large butternut squash about 2.5–3 lbs, peeled, seeded, and cubed (1-inch pieces)
- 2 tbsp olive oil or melted ghee
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika optional
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme optional
- Optional: 1/4 tsp cinnamon for a warm slightly sweet variation
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed squash with olive oil, salt, pepper, and your choice of seasonings (garlic powder, smoked paprika, thyme, or cinnamon).
- Spread the squash cubes in a single layer on the prepared baking sheet. Avoid crowding—use two sheets if necessary for even roasting.
- Roast for 25–35 minutes, flipping halfway through, until the squash is golden-brown and tender when pierced with a fork.
- Serve warm as a side dish or cooled as part of a salad or bowl.
Notes
For crispier edges, don’t overcrowd the pan.
For a more caramelized finish, add a pinch of monk fruit sweetener or a light drizzle of balsamic vinegar before roasting.
