This savory and slightly sweet dish will be a hit any day of the week! Filling and nutrient dense roasted butternut squash is a real crowd pleaser!
How to dice a butternut squash
Step 1
Use a sharp vegetable peeler to remove the thick outer skin. I have found it easiest to use a horizontal peeler rather than an inline peeler. Dispose of skins to the compost pile.
Step 2
Cut off the top stem and the bottom growth point, this will give you two flat edges. Add the cut offs to your compost pile.
Step 3
Stand the squash up on the flat side you just created at the bottom wider side, and cut long ways. This should cut through the seed cavity.
Step 4
With a large spoon, remove the seeds and discard to the compost pile.
Step 5
Cut the squash right above the seed cavity, on both halves of the squash.
Step 6
Dice the straighter top half of the butternut squash, rotating pieces as needed to ensure the appropriate size dice.
Step 7
Cut the seed cavity portion of the squash into strips and then dice according to dice size.
When should I eat roasted butternut squash?
I highly recommend this dish for your thanksgiving menu! That is when I most often make it, but it can be made anytime when butternut squash are in season! That is typically the fall and winter months. If you have been following me for any length of time you know that eating seasonal is something I am passionate about and learning to do more effectively! You can eat roasted butternut squash as a side on its own or throw it in with a rice bowl full of other roasted vegetables! Honestly, whenever you make this meal it will be a hit, so make it whenever you want!
Tips for cutting butternut squash
- Use a sharp knife! Butternut squash is a very tough vegetable to cut through. A sharp knife should prevent injury!
- Keep all fingers out of the way! Never have your fingers in the path your knife is taking! With a tough vegetable, like butternut squash, the resistance on your knife can change unexpectedly and you can cut yourself badly. Basically, be smart with your finger placement while chopping!
Can I prepare anything in advance for this recipe?
Yes! Butternut squash can be cut and waiting in the fridge for up to 5 days! This is a great way to get ahead on your Thanksgiving meal or just meal prep for later in the week! Pull out the cutting board, cut up a whole bunch of vegetables, and then refrigerate them until you need them! That means you only dirty the cutting board once and you don’t have to wash the same dishes over and over again!
Tips for roasting butternut squash
- Patience is your friend with butternut squash! Yes the squash will be soft and edible after 20 minutes of roasting, but you want the caramelization that comes with extra time! Give the squash the full 45-50 minutes to cook!
- Use a baking sheet large enough to do a single layer of squash! Otherwise the squash will steam and not caramelize at all!
- Cut the squash pieces into similar size so they all cook at the same rate.
- Use a spatula to rotate the squash a few times will they are cooking. This gives an even application of heat to all sides of the squash.
Is this dish “good” for me?
That is a complicated question, because it all depends on what you mean by “good,” everyone has their own definition. For example, I define “good” as no preservatives, whole ingredients, and nutrient dense foods. Butternut squash is rich in fiber, Potassium, beta-carotene, and Vitamins A, C, and E. These nutrients are used throughout your whole body, from your eyes to your heart! Even the maple syrup has health benefits! Now don’t get me wrong, maple syrup is still sugary but it is balanced by high levels of Zinc, Manganese, and antioxidants! YOU MUST READ THE INGREDIENTS OF YOUR MAPLE SYRUP! Not all maple syrup is made equal. Another key point, many company’s make maple flavored syrup and flavoring is a code word for chemically formulated not naturally occurring. Consequently all of the ingredients in this dish contribute something, and to me that makes this side dish “good” for me.
Ingredients:
- 1 large butternut squash (or 2 small), diced to ½ -1 inch cubes
- 1 tbsp avocado oil
- 4 tbsp 100% pure maple syrup
- ½ tsp ground cinnamon
- 1½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp crushed dried rosemary
- ½ tsp dried thyme
- ½ tsp rubbed dried sage
- ½ tsp dried marjoram
Instructions:
1.Firstly, preheat your oven to 425 F and prepare your baking sheet with oil or parchment paper. I personally used stoneware from Pampered Chef that is well seasoned and does not require either.
2. Place your butternut squash on your baking tray, ensuring that it will fit in a single layer. The squash will steam instead of caramelize if not in a single layer.
3. Thirdly, pour the avocado oil and maple syrup over the squash and ensure all pieces are coated. I have found that this step, and the next, are easiest to do with my hands. You can of course put all of the ingredients in a mixing bowl and then place them on your baking pan, but I don’t want extra dirty dishes if I can avoid them!
4. Next, sprinkle all of your seasonings, cinnamon, salt, black pepper, rosemary, thyme, sage, and marjoram, over your squash, and mix until all of the squash is evenly coated.
5. Afterwards, spread the squash into a single layer on the baking pan and place in the oven for 40-50 minutes. Stir the squash with a spatula every 15 minutes, this ensures even caramelization!
6. Finally, serve maple glazed roasted butternut squash hot as a side or cold over a rice bowl! Enjoy!
Maple Glazed Roasted Butternut Squash
Ingredients
- 1 large butternut squash (or 2 small), diced to ½ -1 inch cubes
- 1 tbsp avocado oil
- 4 tbsp 100% pure maple syrup
- ½ tsp ground cinnamon
- 1½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp crushed dried rosemary
- ½ tsp dried thyme
- ½ tsp rubbed dried sage
- ½ tsp dried marjoram
Instructions
1.Firstly, preheat your oven to 425 F and prepare your baking sheet with oil or parchment paper. I personally used stoneware from Pampered Chef that is well seasoned and does not require either.
2. Place your butternut squash on your baking tray, ensuring that it will fit in a single layer. The squash will steam instead of caramelize if not in a single layer.
3. Thirdly, pour the avocado oil and maple syrup over the squash and ensure all pieces are coated. I have found that this step, and the next, are easiest to do with my hands. You can of course put all of the ingredients in a mixing bowl and then place them on your baking pan, but I don’t want extra dirty dishes if I can avoid them!
4. Next, sprinkle all of your seasonings, cinnamon, salt, black pepper, rosemary, thyme, sage, and marjoram, over your squash, and mix until all of the squash is evenly coated.
5. Afterwards, spread the squash into a single layer on the baking pan and place in the oven for 40-50 minutes. Stir the squash with a spatula every 15 minutes, this ensures even caramelization!
6. Finally, serve maple glazed roasted butternut squash hot as a side or cold over a rice bowl! Enjoy!
For my full Thanksgiving Menu click HERE!
Leave a Reply