Roasted Butternut Squash
45 min
|
easy
|
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This roasted butternut squash gets caramelized edges and tender, buttery centers, thanks to vegetable bouillon, thyme, and a real hit of salt and pepper; I don't do bland veggies.
It is an easy, no-fuss side for weeknights or the holiday table, and the leftovers crush in salads, grain bowls, or tacos.
Ingredients (4 servings)
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Ingredients:
- 1 medium butternut squash, peeled, seeded, cut into 1-inch cubes butternut squash 2 lb medium
- 2 Tbsp olive oil olive oil
- 1 tsp vegetable bouillon powder granulated vegetable bouillon 0.14 oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp dried thyme dried thyme 0.01 oz
How to Make Roasted Butternut Squash
-
Heat the oven and pan
Heat the oven to 425 F and place a rimmed sheet pan on the middle rack to preheat.
Use 400 F if using convection to get the same color with less risk of scorching.
-
Prep the squash
Peel the butternut, halve it, scoop the seeds, and cut into 1 inch cubes so they cook evenly.
Pat the cubes very dry with a clean towel to remove surface moisture for better browning.
-
Make the seasoning oil
Whisk the olive oil with the vegetable bouillon powder until the powder dissolves.
Stir in the salt, black pepper, and dried thyme so the seasoning is evenly distributed.
-
Coat the squash
Toss the squash with the seasoned oil until every surface glistens.
Do not drench the pan with excess oil or you will steam instead of roast.
-
Roast hot and give space
Carefully spread the squash on the hot sheet pan in a single layer with gaps between pieces.
Roast for 20 minutes, flip with a thin spatula, then roast 10 to 15 minutes more until deep golden and tender.
-
Finish and taste
Taste a cube and add a pinch more salt or pepper if needed while it is hot so the seasoning sticks.
Serve immediately while the edges are still crackly.
-
Store and reheat
Cool and store in a glass container up to 4 days in the fridge.
Reheat on a hot sheet at 425 F for 8 to 10 minutes or in a skillet to revive the crisp edges.
Substitutions
- Olive oil -> Avocado oil
- Avocado oil has a higher smoke point, which helps keep edges crisp and clean tasting at high heat without any bitter notes.
- Vegetable bouillon powder -> White miso paste (1 teaspoon)
- Whisk the miso into the oil until smooth for a deep, savory backbone with gentle sweetness, and you can ease up slightly on added salt.
- Dried thyme -> Smoked paprika (3/4 teaspoon)
- Paprika trades herbal notes for a warm, smoky vibe and boosts color while still playing nicely with the bouillon.
Tips
- Preheat the pan like a pro
- A ripping hot sheet pan jump-starts browning on contact so you get caramelized edges instead of pale, steamed squash.
- Dry equals crisp
- Water is the enemy of color, so blot the cubes well and avoid washing them right before roasting unless you can dry them thoroughly.
- Do not crowd the pan
- Give each cube breathing room or moisture will build up and sabotage crisping, and use two pans if needed rather than stacking them tight.
- Season smart with bouillon
- Bouillon brings salt plus umami, so taste before adding more salt and dissolve the powder in oil first to avoid gritty spots.
- Use convection when you can
- Convection at 400 F moves hot air around the cubes for faster, more even caramelization and a drier surface.
- Release and flip cleanly
- Slide a thin metal spatula under each piece to pick up the browned side without tearing, then flip once for even color.
- Zero-waste bonuses
- Roast the seeds with a little oil and salt for a nutty garnish and save the peel and trim in your freezer bag for future vegetable stock.
Nutrition Facts *
| Energy | 166 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My squash did not brown and looks steamed, what went wrong?
- The pan was not hot enough or the cubes were crowded, so moisture pooled and inhibited browning, and next time preheat the sheet and split across two pans with at least a finger-width of space.
- How do I safely peel and cut a hard butternut squash?
- Slice off the stem and base to create flat sides, stand it upright to peel downward with a sharp peeler, halve it, scoop seeds, and cut into planks then 1 inch sticks and cubes for control.
- The centers are mushy before the edges brown, how do I fix this?
- Dry the cubes thoroughly, use a hotter oven or convection, and switch to a dark metal sheet pan for better heat transfer instead of a glass dish.
- Can I use frozen squash cubes?
- Yes, but do not thaw, and toss with the seasoned oil while still frozen, then roast on a preheated pan at 450 F, giving extra space and time until the water cooks off and color develops.
- How can I make this ahead for a crowd?
- Roast to just shy of tender, cool on the pan, then reheat on a hot sheet at 425 F for 8 to 10 minutes before serving so the edges re-crisp without drying out.
- What if my bouillon makes it too salty?
- Balance with a squeeze of lemon or splash of apple cider vinegar and a light drizzle of olive oil, which softens salinity while waking up the sweetness of the squash.
Serving Suggestions
Serve with a garlicky yogurt swipe, a shower of toasted pepitas, and a pinch of chili flakes to hit creamy, crunchy, and spicy in one bite.
If you want drama, toss the hot squash with a spoon of sofrito and a sprinkle of smoked paprika or finish with crumbled feta and a quick honey drizzle for savory-sweet contrast.
More pairings:
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