Here’s a simple, versatile way to prepare Butternut Squash — you can roast, mash, or make soup 🍂🎃
Roasted Butternut Squash
Serves: 3–4
Time: ~35–40 minutes
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- Salt & black pepper
- Optional: ½ tsp cinnamon, smoked paprika, or chili flakes for flavor
Instructions
- Prep squash
Peel, remove seeds, and cut into cubes (about 2–3 cm / 1-inch). - Season
Toss cubes with olive oil, salt, pepper, and any optional spices. - Roast
Spread on a baking tray in a single layer. Roast at 200°C / 400°F for 25–30 minutes, turning halfway, until tender and slightly caramelized. - Serve
Serve as a side dish, toss into salads, grain bowls, or add to pasta.
Variations
1️⃣ Butternut Squash Soup
- Roast squash, then blend with sautéed onions, garlic, stock, and a splash of cream. Season with nutmeg, salt, and pepper.
2️⃣ Mashed Butternut Squash
- Boil or roast squash cubes, then mash with butter, salt, pepper, and a pinch of cinnamon.
3️⃣ Stuffed Butternut Squash
- Halve squash lengthwise, scoop seeds, roast cut-side down. Fill with quinoa, spinach, nuts, or sausage.
4️⃣ Sweet Treat
- Toss cubes with maple syrup, cinnamon, and roast for a sweet side or dessert.
Tips
- Choose squash that’s firm, heavy, and with matte skin.
- Store uncut squash in a cool, dark place up to 2–3 months.
- Roast at high heat for caramelization and deeper flavor.
I can also give you a creamy butternut squash risotto or spiced curried squash soup recipe if you want something more substantial.
Do you want me to do that?
