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- Butternut squash - Olive oil - Ground cinnamon - Freshly grated nutmeg - Pure maple syrup - Salt and black pepper - Optional ingredients: walnuts, parsley To make this easy roasted butternut squash, you need a few simple ingredients. The main star is butternut squash. Choose one medium squash for this recipe. It should feel heavy for its size and have smooth skin. Next, grab extra virgin olive oil. This oil adds richness and helps the squash roast nicely. Ground cinnamon is a must for that warm, sweet flavor. Freshly grated nutmeg brings a lovely, earthy taste. Pure maple syrup adds just the right touch of sweetness to balance the spices. Don’t forget salt and black pepper. These will enhance all the flavors. If you want to add some crunch, consider walnuts. They give a nice texture. And for a fresh kick, add parsley as a garnish. This ingredient list is simple but powerful. Each item plays a role in creating a tasty dish. Remember to check out the Full Recipe for detailed steps on how to bring these ingredients together. 1. Preheat the oven: Start by preheating your oven to 400°F (200°C). This will help the squash cook evenly. 2. Peel and cut the butternut squash: Use a sharp peeler to remove the skin. Cut the squash in half and scoop out the seeds. Then, slice it into 1-inch cubes. This size helps it cook well. 3. Toss with seasonings: In a large bowl, combine the cubes with olive oil, ground cinnamon, nutmeg, maple syrup, salt, and pepper. Mix until each piece is coated. The flavors will mix well during roasting. 4. Prepare the baking sheet: Line a baking sheet with parchment paper. This makes cleanup easy. Spread the seasoned squash cubes in a single layer. 1. Arrange squash on the baking sheet: Place the cubes evenly on the sheet. This helps them roast without steaming. 2. Roast in the oven: Slide the baking sheet into the oven. Roast the squash for about 25-30 minutes. It should turn tender and caramelize nicely. 3. Stir halfway through cooking: At the halfway mark, stir the squash. This ensures even browning and great texture. 1. Toast walnuts (if using): If you want crunchy walnuts, sprinkle them on the squash during the last 5 minutes of roasting. This will give them a nice, toasted flavor. 2. Garnish with parsley: After taking it out of the oven, let the squash cool for a few minutes. Just before serving, sprinkle fresh parsley on top for color. You can find the Full Recipe to guide you as you make this tasty dish! To get the best flavor, season your butternut squash well. Use the right amount of salt and spices. Start with the recipe’s suggested amounts, and feel free to adjust based on your taste. Cut your squash into uniform cubes. This helps it cook evenly. Aim for 1-inch pieces. If some cubes are larger, they may take longer to roast. Roasted butternut squash pairs well with many proteins. Try it with grilled chicken or baked salmon. You can also add it to a grain bowl for a hearty meal. A side salad makes a great addition. Use fresh greens, nuts, and a light dressing. This adds crunch and freshness to your meal. For a stunning presentation, use a wide serving platter. Spread the roasted squash out to show off its golden color. Consider using rustic bowls or wooden boards for a cozy feel. These choices enhance the dish’s warm and inviting look. {{image_4}} To make your roasted butternut squash more exciting, try adding spices. Cayenne pepper gives a nice kick. Paprika adds a warm, smoky flavor. You can also drizzle balsamic glaze on top. This adds a sweet and tangy twist that pairs well with the squash's natural sweetness. Want to pack in more nutrients? You can mix other vegetables with your squash. Carrots and bell peppers roast well together. They add color and flavor. You can also add protein options like chickpeas or cooked quinoa. This makes the dish more filling and balanced. If you follow a vegan diet, this recipe is already perfect for you. It's gluten-free too. For those watching carbs, try using less maple syrup or skip it entirely. You can also replace the squash with cauliflower for a low-carb option. To store leftovers, let the butternut squash cool down first. Place it in an airtight container. Keep it in the fridge for up to five days. When reheating, use an oven to keep the squash crispy. You can also microwave it, but it may get a bit soggy. For freezing, let the cooked squash cool completely. Spread it in a single layer on a baking sheet. Freeze for about an hour. After that, transfer the pieces to a freezer bag. This method helps prevent them from sticking together. When you want to use it, thaw overnight in the fridge. Reheat it in the oven or on the stove for best taste. Roasted butternut squash stays fresh for about five days in the fridge. If frozen, it can last for three months. Check for signs of spoilage, like a bad smell or slimy texture. If you notice any of these, it's best to toss it out. Always trust your senses when it comes to food safety. To cut butternut squash, start with a sharp knife. First, cut off both ends of the squash. Stand it upright and slice it in half lengthwise. This removes the seeds easily. Scoop them out with a spoon. Next, peel the skin using a vegetable peeler. Finally, cut the squash into 1-inch cubes. Uniform cubes ensure even cooking. Yes, you can use frozen butternut squash. It saves time and effort. Just toss the frozen pieces directly into the mixing bowl with the seasonings. You may need to adjust the cooking time. Frozen squash might take a bit longer to roast than fresh squash. Keep an eye on it for the best results. You can tell when the squash is done by its color and texture. It should be golden brown and tender when pierced with a fork. If it’s soft and caramelized, it’s ready to enjoy. Stir the squash halfway through roasting for even cooking. Butternut squash is packed with vitamins and minerals. It is high in vitamin A, which supports eye health. It also contains fiber, which aids digestion. Plus, it has antioxidants that help protect your body. This makes butternut squash a healthy choice for any meal. Roasted butternut squash pairs well with many dishes. You can serve it with roasted chicken or pork for a savory meal. It also works great in salads, adding a sweet touch. For a vegetarian option, try it with quinoa or lentils. The flavors are versatile and delicious, enhancing any dish. Roasting butternut squash is simple and rewarding. We covered key ingredients, preparation steps, and cooking tips. Achieving tasty, roasted squash is easy with proper seasoning and even cuts. You can also explore variations to fit your taste or diet. Store leftovers correctly for future meals. Enjoy your delicious dish with sides or protein. Now, it’s time to create a delightful meal that impresses everyone!

Easy Roasted Butternut Squash

Experience the cozy flavors of autumn with this delicious Autumn Bliss Roasted Butternut Squash recipe! This easy dish features tender butternut squash, seasoned with warm spices and drizzled with maple syrup for a hint of sweetness. Perfect as a side or a healthy snack, it’s sure to impress your family and friends.
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Ingredients
  

1 medium butternut squash, peeled and cut into 1-inch cubes

3 tablespoons extra virgin olive oil

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 tablespoons pure maple syrup

Salt and freshly ground black pepper, to taste

1/4 cup walnuts, roughly chopped (optional for extra crunch)

Fresh parsley, finely chopped, for garnishing

Instructions
 

Begin by preheating your oven to 400°F (200°C) to create a warm cooking environment that will enhance the flavors.

    Peel the butternut squash, slice it lengthwise to remove the seeds, and cut it into even 1-inch cubes for uniform cooking.

      In a spacious mixing bowl, add the cubed squash. Drizzle in the olive oil, sprinkle the ground cinnamon, nutmeg, maple syrup, and season generously with salt and pepper. Using your hands or a spatula, toss well until every piece of squash is evenly coated with the flavorful mixture.

        Next, take a baking sheet and line it with parchment paper for easy cleanup. Spread the seasoned squash cubes in a single layer on the sheet to allow them to roast properly without steaming.

          Place the baking sheet in the preheated oven and roast the squash for approximately 25-30 minutes, or until it turns tender and starts to caramelize. Make sure to stir the squash once halfway through the roasting time for even browning.

            Optional: During the final 5 minutes of roasting, if you're using walnuts, sprinkle them over the squash to toast them lightly, which will enhance their flavor and crunch.

              Once the squash is beautifully golden and tender, carefully remove the baking sheet from the oven. Allow it to cool for a few minutes. Just before serving, garnish the dish with freshly chopped parsley for a pop of color and added freshness.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4