Imagine a side dish so irresistibly delicious that it transforms an ordinary meal into a culinary masterpiece. This Roasted Butternut Squash recipe is your ticket to a flavor explosion that combines the sweet, creamy texture of butternut squash with a tantalizing blend of warm cinnamon and crunchy pecans. Whether you're a seasoned home cook or a kitchen novice, this simple yet spectacular dish will elevate your cooking game and impress everyone at the dinner table.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup pecans, chopped
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Prepare the butternut squash by washing thoroughly, then carefully peel the skin using a sharp vegetable peeler. Cut the squash in half lengthwise, remove the seeds with a spoon, and cube the flesh into roughly 1-inch uniform pieces.
- Place the cubed butternut squash in a large mixing bowl. Drizzle olive oil over the squash cubes, ensuring each piece is evenly coated.
- Sprinkle cinnamon, salt, and pepper over the squash. Gently toss the ingredients to distribute the seasonings evenly across all the squash pieces.
- Spread the seasoned squash cubes in a single layer on a large rimmed baking sheet, ensuring the pieces are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for approximately 20-25 minutes, turning the squash halfway through cooking to ensure even browning.
- During the last 5 minutes of roasting, sprinkle chopped pecans over the squash to toast them lightly and add a nutty crunch.
- Remove from the oven when the squash is golden brown, tender when pierced with a fork, and the pecans are lightly toasted.
- Let the roasted butternut squash rest for 2-3 minutes before serving to allow the flavors to settle and the squash to cool slightly.
- Transfer to a serving dish and enjoy warm as a delicious side dish or light vegetarian main course.
Tips
- Choose a Fresh Squash: Select a butternut squash that feels heavy for its size with smooth, unblemished skin for the best flavor and texture.
- Uniform Cutting: Cut your squash cubes into similar sizes to ensure even roasting and consistent caramelization.
- Don't Overcrowd: Use a large baking sheet and spread the squash in a single layer to allow proper air circulation and achieve that desirable golden-brown exterior.
- Oil and Season Generously: Make sure each squash cube is evenly coated with olive oil and seasonings for maximum flavor.
- Watch the Pecans: Add pecans in the last 5 minutes of roasting to prevent burning and achieve a perfect light toast.
- Temperature Matters: A high oven temperature (425°F) helps create a crispy exterior while keeping the inside tender and creamy.
- Let It Rest: Allow the roasted squash to sit for a few minutes after cooking to let the flavors meld and the temperature settle.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 20g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
