1. Can I use a different squash for this recipe?

Yes! While butternut squash is the star of this recipe, you can substitute it with other winter squashes like acorn or kabocha. Keep in mind that different squashes may have slight variations in texture and sweetness, but they will still roast beautifully.

2. Can I prepare roasted butternut squash ahead of time?

Absolutely! You can peel, slice, and even season the butternut squash ahead of time. Store the prepared wedges in an airtight container in the refrigerator for up to 5 days. When ready to roast, just toss with the seasoning and bake as directed.

3. Can I make roasted butternut squash vegan?

Yes! To make this recipe vegan, simply replace the butter with olive oil or melted coconut oil. These alternatives will still give the squash a rich flavor and crispy texture without the dairy.

4. How do I know when the butternut squash is done roasting?

The butternut squash is done when it’s tender and easily pierced with a fork. The edges should be golden brown and slightly crispy. If you prefer extra caramelization, you can leave it in the oven a few minutes longer or flip the wedges for even browning.

Roasted Butternut Squash – Easy & Delicious Recipe

Name: Roasted Butternut Squash
Prep time: 15 min
Cook time: PT-489986H54M18S
Total time: 1 h
Cuisine: American
Ingredients: 1 large butternut squash (about 3 pounds); 3 tablespoons unsalted butter (melted); 2 tablespoons light brown sugar (packed); ½ teaspoon salt; ¼ teaspoon ground black pepper

Description

Roasted butternut squash is a sweet and savory side dish made by roasting squash wedges with butter and brown sugar, caramelizing the edges to create a rich, tender texture. It’s perfect for Thanksgiving, fall dinners, or any weeknight meal.

Ingredients

Scale

1 large butternut squash (about 3 pounds)
3 tablespoons unsalted butter (melted)
2 tablespoons light brown sugar (packed)
½ teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Preheat the oven to 410°F (210°C).
Cut off both ends of the butternut squash. Peel the squash, cut it in half lengthwise, and remove the seeds.
Cut each half into ¾-inch thick wedges.
Place the squash wedges on a large baking sheet and drizzle with melted butter.
Add brown sugar, salt, and pepper to the squash, and toss to coat evenly.
Spread the squash in a single layer on the baking sheet and roast for 45-50 minutes, flipping halfway through baking to ensure even caramelization.
Once the squash is tender and golden brown with crispy edges, remove from the oven and serve immediately.

Notes

Ensure to flip the squash halfway through baking to achieve an even caramelization.
If you want a vegan version, swap butter for olive oil or coconut oil.
You can prep the squash ahead of time and store it in the refrigerator for up to 5 days before roasting.
Feel free to add a pinch of cayenne pepper or smoked paprika for an extra kick.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 129
Sugar: 4g
Sodium: 46mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.3g
Carbohydrates: 18g
Fiber: 3g
Protein: 2g
Cholesterol: 18mg