What is the best way to eat butternut squash?

The great thing about butternut squash is how versatile it is. One of our favorite ways to prepare it is to roast it—whether making a simple side dish, or by adding roasted butternut squash to a pot pie, noodles, risotto, or pizza. From there, it can be enjoyed as is, or puréed, like in our butternut squash soup or Mexican tamales!

What seasonings taste good on butternut squash?

It depends on what type of dish you are preparing. We have butternut squash recipes with fall flavors, Indian spices, Mexican spices, and Italian seasonings. Because butternut squash is naturally sweet, it pairs well with warm, savory seasonings. Our roasted butternut squash is made with salt, pepper, maple syrup, and sage—our favorite pairings!

Do I need to peel butternut squash before I cook it?

While the butternut squash peel is edible, it is very fibrous and can have a bitter taste. We recommend peeling it.

What to do with butternut squash for dinner?

All of our cozy butternut squash recipes are perfect for weeknight dinners! Many of these are meal-prep friendly, too. Some of our favorite dinner recipes include butternut squash soup, pizza, noodles, risotto, lasagna, enchiladas, and curry!

15 Cozy Butternut Squash Recipes for Fall

Description

How to Cook Butternut Squash the Best Way: Roasted! Roasted butternut squash can be added to soups, salads, pasta dishes, and grain bowls.

Ingredients

Units Scale

2 1/2 pounds butternut squash, evenlycut into 1-inch cubes (1 medium-sized butternut squash, 5 cups cubed)
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup (optional)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon ground black pepper (adjust to taste)
2 teaspoons fresh sage, minced- plus 6-8 whole leaves (the whole sage leaves get deliciously crispy in the oven) (can also substitute rosemary and thyme)

Optional additions to add before baking- 1 teaspoon ground cinnamon, 1/2- 1 teaspoon ancho chili powder, for a smoky spice kick 1/4-1/2 teaspoon of chipotle powder, 2 teaspoons orange zest, toasted hazelnuts or walnuts.

Instructions

Preheat oven to 425F
Cut butternut squash: With a sharp knife, cut the ends off of the butternut squash. Peel the skin (*see notes ) with a sharp vegetable peeler. Slice in half separating the neck from the belly. Cut the squash sections vertically down the middle. Scoop out the seeds and cut in 1-inch slices, then cut each slice into 1-inch cubes.
Season: Place cubed butternut squash in a medium bowl and toss with olive oil, maple syrup, salt and pepper, minced sage, and whole sage leaves. Add any additional spices you desire. Make sure the squash is evenly coated.
Arrange: Place the squash cubes in a single layer on a baking sheet pan, lined with parchment paper (*see notes).
Bake: Place on the middle rack in the oven for 35-40 minutes, give a stir after 20 minutes. Continue baking until soft and fork-tender, and the edges start to carmelize.
Optional: For extra richness when serving, add a tablespoon of butter, melting it into the warm squash. Ghee, or brown butter, works great too. If vegan, use coconut oil or your favorite vegan “butter”.

Notes

Leftovers will keep up to 4 days in an airtight container in the refrigerator.

For more details, go to the original post: Roasted Butternut Squash

Nutrition

Serving Size: 1 cup
Calories: 182
Sugar: 8.4 g
Sodium: 135.4 mg
Fat: 5.9 g
Saturated Fat: 0.9 g
Carbohydrates: 34.8 g
Fiber: 5.6 g
Protein: 2.8 g
Cholesterol: 0 mg