Description
This Roasted Spiced Butternut Squash recipe offers a perfectly caramelized, tender, and flavorful side dish. The butternut squash is seasoned with warming spices like cumin, smoked paprika, cinnamon, and garlic powder, then roasted to bring out its natural sweetness. It’s an easy, nutritious dish that complements a variety of meals.
Ingredients
Scale
Butternut Squash
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish (optional)
- Fresh parsley or cilantro, chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the squash: In a large mixing bowl, combine the cubed butternut squash with olive oil, ground cumin, smoked paprika, cinnamon, garlic powder, salt, and pepper. Toss thoroughly until each piece is evenly coated with the spices and oil.
- Roast the squash: Arrange the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes. Halfway through cooking, turn the squash pieces to ensure even caramelization and tenderness.
- Serve: Once roasted to a tender and caramelized finish, transfer the squash to a serving dish. Garnish with chopped fresh parsley or cilantro if desired for a fresh, herbal touch.
Notes
- To speed up roasting, cut the squash into smaller cubes, but watch closely to prevent burning.
- Feel free to adjust the spice levels to your taste, especially the smoked paprika and cinnamon.
- This dish pairs well with roasted meats, grains, or can be added to salads and grain bowls.
- Leftover roasted squash can be refrigerated for up to 3 days and reheated gently.
