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Chopped butternut squash seasoned with olive oil, rosemary, cinnamon, nutmeg, salt, pepper, and shallots on a nonstick baking sheet surrounded by half of a peeled shallot, a sprig of rosemary, half of a butternut squash and a chef's knife against gray tiles

Roasted Butternut Squash

Published on October 28, 2021 | By
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    • Prep Time
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    • Cook Time
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As soon as Fall rolls around, I am ready for all the seasonal vegetables. And yes, I realize that technically butternut squash is a fruit, but if I am honest, I use it primarily as a vegetable. Sometimes I sauté it. Sometimes I mash it. Sometimes I purée it. But today, I am going to roast it. There is just something about roasting butternut squash that brings out that delectable hint of sweetness. While this roasted butternut squash is absolutely delightful as a side, it can also be used as a based for more hearty meal and reinvented several times over into different meals that you and your family will love. So don’t be afraid to get creative with it and have some fun.

Enough talking about it. Let’s get cooking.

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Ingredients

  • 4 cups of chopped butternut squash
  • 1 small shallot
  • 2 sprigs of rosemary
  • 1 Tablespoon of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg

Instructions

  1. Preheat the oven to 400 degrees. Place the chopped butternut squash into a large mixing bowl and set it aside. Peel and dice the shallot. Then, remove the rosemary leaves from the sprigs and give the rosemary a rough chop; discard the sprigs.
  2. Add the shallots, rosemary, olive oil, salt, pepper, cinnamon and nutmeg into the mixing bowl with the butternut squash. Give everything a good stir.
  3. Empty the seasoned butternut squash onto a large baking sheet. Make sure the baking sheet is big enough that you can leave a little space between the chunks of butternut squash. If you overcrowd the baking sheet, the butternut squash will steam instead of roast.
  4. Place the baking sheet into the oven and allow the butternut squash to roast for about 30 minutes or until tender and slightly browned.
  5. After 30 minutes have passed, remove the baking sheet from the oven and transfer the squash to a serving bowl. Then, plate, serve and enjoy.
  • Ready in : 40 Minutes
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