roasted butternut squash

Learn how to roast butternut squash perfectly every time! Serve it as a simple side dish, or add it to salads, bowls, soups, and more.

Roasted Butternut Squash

butternut squash (peeled, seeds scooped, and cubed)

Extra-virgin olive oil (for drizzling)

Sea salt and black pepper

parsley (optional, for garnish)

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

Change up that burrito with Stuffed Butternut Squash from Delish.com.

Burrito Butternut Squash Boats

butternut

olive oil

Kosher salt

black pepper

onion,

garlic,

lb. organic grass fed ground beef

cumin

chili powder

sweet corn, kernels removed (about 1 1/2 cups)

black beans,

enchilada sauce

c. shredded Monterey jack

c. quartered cherry tomatoes

cilantro,

These were awesome! A few things I did, I added brown rice and for my son who is off beef and doesn’t love butternut squash I did a sweet potato (omitting the ground beef on his, but with the brown rice you don’t miss it. I may prefer it with sweet potato), either way you do it they were great

https://streaming.hearstdigitalstudios.com/d4551fe8-b192-43e7-98d5-d26687427f0c/video_rover_16x9_1080p_hd_1538682227_44836.mp4

Are Burrito Butternut Squash Boats The New Zucchini Boats?

Roasted&nbsp;butternut squash combined with goat cheese, pomegranates, and rosemary make this simple gluten free and vegetarian dish a star at your holiday gatherings.

Roasted Butternut Squash with Goat Cheese, Pomegranates, & Rosemary

butternut squash (1 medium/1140 grams)

coconut oil, melted

garlic powder

salt

pepper

pomegranate arils

goat cheese, crumbled (56 grams)

lemon juice (about 1 lemon)

balsamic vinegar

fresh rosemary, chopped

salt,

Preheat oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper or silpat mats.

Toss the butternut squash with the coconut oil, garlic powder, salt, and pepper. Stir to combine. Place on the baking sheets and bake for 30-35 minutes or until fork tender, stirring once around 20 minutes.

While the squash bakes, make the dressing by whisking all the ingredients together.

Once squash is done, transfer to a baking dish or serving bowl. Stir in the dressing until combined. Add pomegranates and goat cheese and mix carefully.

Serve immediately and enjoy!

Oven Roasted Butternut Squash is easy to prepare and makes a great holiday side dish. It's perfect for tossing into salads, bowls, or making Butternut Squash Soup. 30 minutes and 3 ingredients are all you need.

Oven Roasted Butternut Squash (Oil-Free)

butternut squash (2-3 pounds)

maple syrup

tsp pumpkin pie spice

salt and pepper (optional)

Preheat your oven to 400˚F and line a baking sheet with parchment paper.

Peel the butternut squash and cut into 1&#8243; cubes. (see this video on How To Cut Butternut Squash, if needed)

To a large mixing bowl, add the butternut squash cubes, maple syrup, spices, salt, and pepper. Toss with a wooden spoon or spatula until all the squash is evenly coated. Then, spread the squash out on the baking sheet in a single layer. 

Bake for 30 minutes until the squash and tender and slightly browned around the edges. 

Remove from the oven and let cool for 5-10 minutes. Enjoy the roasted butternut squash by itself as a side dish, toss it in salads, bowls, or even make a delicious healthy vegan Roasted Butternut Squash Soup.

Roasted butternut squash leftovers can be stored in the fridge for up to 3 days. But, it is best when served fresh. Reheat at 350˚F in the oven until hot. This does not freeze well once it&#8217;s been cooked. 

Oven Roasted Butternut Squash is easy to prepare and makes a great holiday side dish. It’s perfect for tossing into salads, veggies bowls, or making Butternut Squash Soup. 30 minutes and 3 ingredients are all you need.

A feel-good roasted veggie dinner! You won't miss the meat in these roasted butternut squash couscous bowls with pecans, avocado, couscous, and a delicious sauce.

Roasted Butternut Squash Couscous Bowls

butternut squash ((~1 medium butternut squash))

EACH: dried parsley, dried oregano

salt and pepper

couscous

vegetable stock (or

butter

ripe avocado(s), (thinly sliced or chopped)

honey roasted almonds

arugula

garlic, (minced)

of 1 small shallot, (minced)

Dijon mustard

red wine vinegar

Preheat the oven to 400 degrees F. Peel and chop the butternut squash into small, bite-sized pieces. Place on a sheet pan and toss with the olive oil, dried parsley, dried oregano&nbsp;and salt + pepper (to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper). Toss ingredients together and place in the oven. Roast for 10 minutes, remove and stir around, and return to the oven for another 7-10 minutes or until crisp tender (timing will depend on the size of the squash; I chop mine pretty small). Remove the squash tray from the oven and set aside.

Prepare the dressing by combining all of the ingredients in a mason jar and shaking well to combine.

Meanwhile, add the broth, stock, or water to a small pot. Add in the butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes the liquid should be absorbed. Fluff with a fork. Stir in 1/3 cup of the prepared dressing.

Assemble the bowls: fill up 4 bowls with even amounts of the dressed couscous. On top add the roasted butternut squash. Add fresh avocado and a handful of arugula to each bowl and top with even amounts of the almonds or pecans. Spoon the remaining dressing evenly (shake again before topping if needed) over the bowls to taste preference. Enjoy immediately.

Cheesy Bacon Butternut Squash from Delish.com is a fall staple. 

Cheesy Bacon Butternut Squash

butternut squash, peeled and cut into 1" pieces

thyme

kosher salt

lb. bacon, chopped

c. mozzarella

c. Parmesan

parsley,

Just for the people rating this poorly based on it's relation to Keto... This is technically a Keto dish. Low carb, moderate protein and high fat is the only thing that qualifies a Keto dish and this is low enough in carbs. My Macros have me eating 30 grams of carbs in a day so 11grams per serving is not a big dent in my carb intake when I only eat two meals a day (intermittent fasting as well). This may just not fit into some people's Keto macros. I suggest using a food tracking app to help you find the nutritional information before rating someone's hard work poorly for no reason.

I quote my husband and my father... "I usually don't like squash, but this was pretty good!"  Coming from the two of them, this is a real compliment.  (Btw, I added Italian panko bread crumbs on top, too.)

The premise of this recipe is fantastic.  However, the cooking time is just wrong. Cooking time for the bacon and squash needs to be 35-40 minutes. Everything else is fantastic, but if you go with the original cooking time you get crunchy squash and raw bacon.

It is good but the squash takes more like 45 minutes to cook until tender

Made this to the exact directions. Butternut squash is hard to handle. The prep time is much longer than 6 minutes. The squash was cooked perfectly and had great texture. But I wish it had more flavor. I also used pre-cooked bacon so maybe that was part of the problem. 🤷🏼‍♀️

This was so delicious. My husband said he wanted ever night and I agreed!

I’m doing keto too, and found this on a list of keto recipes. Just like to point out, nowhere on the recipe does it say keto and it’s not the origin poster’s fault someone else included it in a list. 2. It isn’t crazy carbs if you eat a serving. I could eat this as 1 serving for lunch and be full and happy, and still have half my carbs left for the day, so you really just have to see how recipes work for you. 3.people knocking off stars for not having nutrition listed are lazy. Get an app or look up values, add, then divide by servings. Keto is YOUR journey, and you can’t expect others to do the work for you. This dish is DEELISH by the way :-P

Almost 22 total carbs for a cup of raw cubed butternut squash. Thats 15 net carbs per cup of raw cubed butternut squash just from the squash alone.  Then add the carbs from seasonings and cheese.  And then shrink your serving size down from a cup because of the shrinkage from cooking.  Im sure its yummy  but not so sure its Keto friendly since most people eat 20 NET carbs a day.   Thats almost all your carbs for ONE side dish.   5 stars because I havent tried it and it wouldnt be fair to give a low score when its probably delicious.   However this probably doesnt belong in a keto group of recipes.

I added onions and everyone loved it. All said this dish is very filling and hits the spot

Excellent bad ratings for nutritional values r nonsense this dish is bomb

It's a shame that "BlueProcessor" put only 1 star just because the nutritional values are not posted. It would be a nice addition but the rating is supposed to reflect the taste of a recipe.

I've made this several times now. It's great... I did cut back on the thyme a little because that seems like a lot and it worked great. 

Lot's of people complaining about it not fitting their Keto diet plan, but I'm also doing Keto and this works perfect as a small portion side dish for dinner. You just have to watch how many other carbs you are eating in the day. The portion I eat with usually either chicken thighs or sausages is about 8-9g net carbs. That's about half my daily intake but my other meals are very low carb so it's fine to add some variety to my meal plan. You can't just eat Cauliflower all the time lol

Also, the recipe does not claim to be Keto even though Delish has placed it in some Keto recipe lists.

Based on the listed ingredients and their suggested amounts, this dish wouldn't really fall into my Keto meal plan, as it comes in at over 11g of net carbs per serving, and that's assuming it really does make six servings. I'm sure it tastes wonderful, but I was here looking for both taste and Keto. Here's the breakdown - in case someone wants to check my math:

Butternut Squash (4 cups): 55.8 carbs
Garlic (2 cloves): 2 carbs
Thyme (2 tbsp): 0.6 carbs
Shredded Mozzarella (1 1/2 cups): 5.25 carbs
Parmesan (1/2 cup): 2.0 carbs
Parsley (1/2 cup): 0.7 carbs

Total Carbs = 66.35 carbs
Per Serving = 11.05 net carbs

Rating is based on the less than ideal presentation as a Keto-friendly recipe.

Wayyy too much thyme. Overpowered the entire dish and made me nauseated. Probably would've been good with way less thyme.

Why are you resistant to publishing the nutritional values? I have to look up each ingredient and figure it for myself, and that is such a pain in the a** that I just don't use most of your recipes.
Sad.

https://streaming.hearstdigitalstudios.com/815db6d3-5949-4917-a461-b6a027e6f2e4/video_rover_16x9_1080p_hd_1542220225_12758.mp4

This bacon butternut squash side dish will be a huge hit on your Thanksgiving table this year.

Cheesy Bacon Butternut Squash Will Outshine Everything Else On The Dinner Table

This roasted butternut squash is a simple and comforting side dish made extra special with the addition of a bright lime vinaigrette and a sprinkle of crunchy nuts for great texture.

Roasted Butternut Squash Recipe

tbsp extra virgin olive oil

Butternut squash (2 lbs.), (peeled, halved, and seeded)

tsp Kosher salt, ((or fine sea salt))

lime juice

tsp finely grated lime zest

garlic clove, (minced)

red pepper flakes, (a pinch)

chopped toasted hazelnuts, ((or walnuts

anchovy fillets, (minced)

scallions (whites and green parts), (thinly sliced)

Heat the oven to 425 degrees F.

Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn&#039;t all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.

Roast in the heated oven until the squash is golden brown on the top, 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer. (I ended up putting mine under the broiler for a couple more minutes for a little more color).

Meanwhile, make the vinaigrette. In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons extra virgin olive oil until emulsified. Taste and add more salt and/or lime juice as needed.

Serve the squash covered with the vinaigrette and sprinkled with the hazelnuts and scallions.

This Oven Roasted Butternut Squash recipe is melt-in-your-mouth good! Made with maple syrup, honey and melted butter, it&#x27;s tasty enough for a special occasion like Thanksgiving and Christmas holidays, yet easy enough for a weeknight meal!

butternut squash, (peeled and sliced in half lengthwise)

unsalted butter, (melted)

coriander

cinnamon

honey

chopped pecans, (for garnish)

chopped cilantro, (for garnish)

Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.

Remove and discard seeds from butternut squash. Place butternut squash onto a cutting board cut side down and slice into evenly thick half-moon slices (see photos above)*. Place in a large mixing bowl.

In a small bowl, whisk together melted butter, cumin, coriander, cinnamon and honey. Pour onto the sliced butternut squash and toss together until all the pieces are coated.

Place butternut squash on prepared baking sheets in a single layer. Bake for 20 minutes.

Flip squash over and bake for another 20 minutes, making sure to rotate the baking sheets in the oven.

While squash is baking, whisk together maple syrup and lime juice in a small bowl.

Transfer squash to a serving dish and drizzle with maple syrup mixture. Garnish with chopped pecans, cilantro and serve.

Brown Sugar Sage Hasselback Butternut Squash, a simple roasted butternut squash recipe cut “hasselback” and topped with browned butter, brown sugar, and sage. A perfect fall side dish!

Brown Sugar Sage Hasselback Butternut Squash

unsalted butter (or ½ cup vegan butter)

brown sugar

sage, thinly sliced + more for garnish

Preheat oven to 475. Place squash halves face...

Preheat oven to 475. Place squash halves face down on lightly oiled baking sheet and roast for 15 minutes (do not “hasselback” the squash yet).

Meanwhile, heat a medium-sized saucepan over medium-high heat....

Meanwhile, heat a medium-sized saucepan over medium-high heat. When pan is heated, add stick of butter and cook until it begins to brown and releases a nutty aroma, about 4 minutes.

Add brown sugar and cook until dissolved, about...

Add brown sugar and cook until dissolved, about 1.5-2 minutes more. Finally, add sage slices and fry in butter until they start to harden, about 1minutes. Remove pan from heat and pour butter through a strainer to remove sage.

Remove squash from oven and, using a thin...

Remove squash from oven and, using a thin paring knife, make small slits across the back of the squash, making sure to stop the cut about ¼ inch above the bottom. Top with browned sugar butter mixture and add back to oven for 15 minutes.

Cook for 30-45 minutes more, or until the...

Cook for 30-45 minutes more, or until the squash have released water and begin to brown, removing squash from oven to brush on more browned sugar butter every 15 minutes.

Remove squash from oven, let cool slightly, and...

Remove squash from oven, let cool slightly, and then transfer to serving platter. Top with the last of the browned sugar butter and the fried sage before serving.

If you’re like me, you either have a freezer full of venison from last year’s hunting season or about to fill it up with this season’s harvest. My husband and son are avid hunters and we process our own meat which helps on the grocery bill and I love the guarantee there’s no added water, coloring, chemicals, or hormones. Backstrap is excellent cooked and served medium-rare but my family prefers medium.

Bacon-Wrapped Venison Backstrap Roast

venison backstrap pork tenderloin))

teriyaki marinade

bacon

Place the roast in a large zip-top plastic bag and add the marinade. Seal the bag and marinate in the refrigerator at least 2 hours up to 24 hours or overnight, turning once.

Preheat oven to 375°. Remove the roast from the bag and drain. Discard the marinade.

Arrange 8 to 10 pieces of bacon side by side, slightly overlapping, on a work surface or cutting board to make it 1 inch longer on both ends than the length of the backstrap or tenderloin.

Place the roast on top of the bacon toward the lower third, not right in the center. Then, pull up the shorter pieces of bacon up to the backstrap on one side, then pull the longer pieces up and over the backstrap. Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap.

Place in a small, greased aluminum foil-lined roasting pan or baking dish. Bake at 375° for 20 to 25 minutes for medium-rare or 25 to 30 minutes for medium. Let roast stand in the pan 10 minutes. I often put the pan under the broiler the last 3 minutes to be sure and get the bacon crispy.

Let the roast stand at 5 to 7 minutes.  Cut roast on a cutting board and transfer to a serving platter.

Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!

Creamy Butternut Squash Pasta with Sausage and Spinach

butternut squash (, peeled, seeded, and cubed)

lb sausage (, crumbled, without casings)

garlic

spinach

heavy cream

Parmesan cheese (shredded)

oz farfalle ((bow tie pasta))

Preheat oven to 400 F.

In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. 

Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. 

Roast in the preheated oven at 400 F for 30 minutes.  Remove from oven.

Roast Butternut Squash

In a medium skillet, heat 1 tablespoon of olive oil on medium heat.

Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through.  Remove from heat and set aside.

Tip: Cook the sausage while the butternut squash is being roasted.

Cook Sausage

In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat.  Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. 

Add heavy cream.  Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely).  Add shredded Parmesan cheese.  Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts.   Remove from heat.

Season with salt to taste, about 1/4 teaspoon of salt.  No salt might be necessary if the sausage is very salty.

Tip: Use your judgment about whether to add salt or not based on how salty the sausage is.   Make the cream sauce while the butternut squash is being roasted.

Make Creamy Sauce

Cook pasta al dente in boiling water according to package instructions.  That usually means cooking pasta in boiling water for about 7 to 11 minutes.  Drain.

To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage.  Stir.  Season with salt and pepper, if desired. 

Top the pasta with roasted butternut squash.  Stir the squash in, or leave it on top.

Cook Pasta and Assemble

Prepare for a delicious fall side dish with this Maple Brown Butter Roasted Butternut Squash recipe. It definitely can't be missed!

Top 27 roasted butternut squash recipes from across the web

The most viewed roasted butternut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 27 roasted butternut squash recipes from across the web

The most viewed roasted butternut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Butternut Squash

Burrito Butternut Squash Boats

Roasted Butternut Squash with Goat ...

Oven Roasted Butternut Squash (Oil-...

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The most viewed roasted butternut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine