Description
This Roasted Butternut Squash recipe offers a simple and delicious way to enjoy tender, caramelized squash with a savory blend of herbs and spices, optionally enhanced by rich browned butter.
Ingredients
Scale
Squash and Seasoning
- 1 medium (2-3 pounds) butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
Optional Browned Butter
- 4 tablespoons butter
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425 degrees Fahrenheit and grease a large baking sheet to prevent sticking.
- Prepare Butternut Squash: Peel the butternut squash using a regular peeler. Slice it lengthwise down the middle, scoop out and discard the seeds and innards using a spoon. Chop the squash into 1-inch pieces and spread them in a single layer on the prepared baking sheet.
- Coat with Olive Oil and Season: Drizzle the olive oil over the squash pieces. Toss gently with spoons or your hands to evenly coat. Sprinkle salt, cracked black pepper, dried Italian seasoning, and garlic powder over the squash.
- Bake the Squash: Place the baking sheet in the oven and roast the squash for 25 minutes until it is very tender and begins to brown on the edges.
- Optional Brown Butter: While the squash is baking or once it is done, melt the butter in a medium saucepan over medium-high heat. Allow it to simmer and cook until the butter changes from pale yellow to a dark golden brown color. Remove from heat and transfer the browned butter to a bowl.
- Serve: After roasting, spoon the browned butter over the squash pieces if using, then serve immediately while hot and flavorful.
Notes
- For added sweetness, stir 1 teaspoon honey into the browned butter just before drizzling it over the roasted squash.
- Be careful not to burn the butter when browning it; watch closely as it can go from golden to burnt quickly.
- You can substitute dried Herbs de Provence for the Italian seasoning for a different herbal flavor profile.
- Use a sharp knife for easier peeling and cutting of the squash.
- If you prefer a vegan version, omit the butter or use a plant-based butter substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
