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roasted butternut squash recipe

Roasted Butternut Squash

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Appetizer, Side Dish
Cuisine: International, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 medium  butternut squash (about 2 1/2 pounds or 1.1 kg) peeled, seeded and cut into 1 inch cubes (about 6 cups)
  • 2 tablespoons  olive oil
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  garlic powder
  • 1/2 teaspoon  smoked paprika optional
  • 2 tablespoons  chopped fresh parsley
  • 1 teaspoon  lemon juice optional

Method
 

  1. Heat the oven to 425 F (220 C) and line a large rimmed baking sheet with parchment.
  2. Peel and seed the squash. Cut it into 1 inch cubes.
  3. Toss the squash with the olive oil, salt, pepper, garlic powder and paprika.
  4. Spread the cubes on the pan in a single layer.
  5. Roast for 25 to 30 minutes, turning once halfway, until golden and tender.
  6. Sprinkle with parsley and lemon juice. Serve warm.

Notes

Vegan and gluten free. Use two pans if the cubes do not fit in a single layer.