Imagine transforming a humble butternut squash into a mouthwatering masterpiece that will have your dinner guests begging for seconds! This "Dining with Doc Roasted Butternut" recipe is not just another side dish – it's a flavor explosion that turns an ordinary vegetable into a golden, caramelized delicacy that will revolutionize your cooking game. Whether you're a seasoned chef or a kitchen novice, this foolproof method will have you roasting butternut squash like a professional in no time!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Thoroughly wash the butternut squash under cool running water. Using a sharp chef's knife, carefully cut off both ends of the squash. Stand the squash upright and slice it in half lengthwise.
- Using a sturdy spoon, scoop out the seeds and stringy pulp from the center of the squash. Discard the seeds or save them for roasting separately if desired.
- Peel the butternut squash using a vegetable peeler or sharp knife, removing the tough outer skin until you reach the bright orange flesh.
- Cut the peeled squash into uniform 1-inch cubes to ensure even roasting. Try to keep the pieces roughly the same size for consistent cooking.
- Transfer the cubed squash to the prepared baking sheet. Drizzle the olive oil evenly over the squash pieces.
- Sprinkle salt, black pepper, and ground cinnamon over the squash. Use your hands to toss and coat the cubes completely, ensuring each piece is well-seasoned.
- Spread the seasoned squash cubes in a single layer on the baking sheet, making sure they are not overcrowded. This allows them to roast and caramelize instead of steaming.
- Place the baking sheet in the preheated oven and roast for 35-45 minutes, stirring once halfway through cooking to ensure even browning.
- The butternut squash is done when the edges are golden brown and crispy, and the interior is tender when pierced with a fork.
- Remove from the oven and let the roasted squash rest for 5 minutes before serving. This allows the squash to cool slightly and helps the caramelized edges set.
- Transfer to a serving dish and enjoy warm as a side dish or as part of a main course.
Tips
- Size matters! Cut your squash cubes into uniform 1-inch pieces to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't overcrowd the baking sheet. Give your squash cubes breathing room to caramelize instead of steam. Use a large baking sheet or roast in batches if necessary.
- The secret to incredible flavor is in the seasoning. Don't be shy with your olive oil, salt, pepper, and cinnamon – they're the key to transforming simple squash into a gourmet side dish.
- Invest in a sharp chef's knife and a good vegetable peeler to make preparation easier and safer.
- For extra flavor, try experimenting with additional spices like smoked paprika, nutmeg, or a touch of maple syrup for a sweet twist.
- Let the squash rest for a few minutes after roasting to allow the caramelized edges to set and the flavors to fully develop.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
