Roasted Butternut Squash | Cooking Component

Of all of the issues I may share, I understand roasted butternut squash is quite boring. However, it’s such a serious element in my cooking this time of yr. I exploit butternut squash is nearly each manner possible. So, I made a decision to share this roasted butternut squash recipe much less for the recipe and extra for all of the inspiration I can share.

A fast word about peeling: end up a very good vegetable peeler. I’ve but to actually encounter a squash that my vegetable peeler couldn’t deal with. However, when you’re doubtful, a pointy knife will even do the trick.

Roasted Butternut Squash | Cooking Component

Roasted Butternut Squash | Cooking Component

A easy and scrumptious fall/winter element utilizing 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
  • half teaspoon salt
  • 1/four teaspoon black pepper


  • Preheat oven to 400˚F. Peel the squash, utilizing a vegetable peeler or knife, and reduce into ½” cubes. Place on a sheet tray and toss with olive oil, garlic, salt, and pepper. Roast, stirring a couple of times, till the squash is tender; 30 to 40 minutes.


Recipe Notes

Tips & Tricks: Try this with different squash like delicata, acorn, kuri, and even pumpkin.

Stock up: get the pantry substances you will have: butternut squash, olive oil, garlic

Roasted Butternut Squash


Herbs: Toss the squash with rosemary, thyme, or oregano.

Spices: The finest solution to combine up this recipe, use your favourite spices- butternut squash is beautiful with many various taste mixtures. Try curry powder, smoked paprika, garlic powder, Ras el Hanout, cumin, chili powder, coriander- I may hold occurring and on.

Fats: Skip the olive oil and roast the squash in a little bit of melted coconut oil or ghee.

Alliums: Add diced onion, shallot, or scallions with or instead of the garlic. Use no matter you may need readily available.

How to make use of CC

Grain Bowls: Use the roasted squash on prime of a grain bowl together with your favourite sauce. I like roasted butternut squash grain bowls with a little bit of romesco or chimichurri sauce.

Pizza: Toss the roasted squash on a pizza with thinly sliced pink 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 a simple and scrumptious soup.

Porridge: Make a savory breakfast porridge topped with the roasted butternut squash (and a fried egg when you like!)

Salad: Add barely cooled roasted butternut squash to salads together with your favourite grains, greens, and dressing.

Tacos/Enchiladas: Add the roasted butternut squash to tacos, enchiladas, or tostadas. The butternut squash is ideal when roasted with a little bit of cumin, coriander, and smoked paprika.

Pasta: Use the roasted squash with pasta and your favourite cream or butter sauce.

Toast: Mash or use the roasted butternut squash on prime of toast together with your favourite unfold and a fried egg (if desired!)

Recipes that use Roasted Butternut Squash

Butter Butternut Squash Pasta with Parmesan | Naturally Ella
Chipotle Roasted Butternut Squash Salad with Hemp Dressing

Butternut Squash Toast with Fried Eggs and Onions