Crispy Roasted Butternut Squash

by Susan on October 1, 2013

The calendar says October, but the weather here in CT today feels more like summer! I decided to try to find balance by making a big salad for dinner, but incorporating some fall flavors like apple and squash.

My kids still aren’t the hugest fan of butternut squash, but I’ve finally found a simple way to prepare it that they enjoy. By cutting the squash into really small cubes and roasting it, I get it to really crisp up and taste delicious. It’s a great side dish for any protein, but also fun to toss into a salad in lieu of croutons.

The essentials here (other than the squash) are oil, salt and pepper. For oil I have used both olive and coconut and each works well. My favorite additional seasoning is a little chopped fresh rosemary and cinnamon.

The more you flip your squash around while it’s roasting the more evenly it will crisp up. How long you cook it is really up to you; I only like it when it’s starting to get a little brown on the edges.

Crispy Roasted Butternut Squash

1 large butternut squash (I buy it peeled and seeded), diced
3 tbs. olive or melted coconut oil
2 tsp. salt
1 tsp. black pepper
1 tsp. cinnamon
1-2 tsp. chopped fresh rosemary leaves

Preheat oven to 400. Scatter squash in an even layer on a baking sheet. Drizzle with oil and  sprinkle with seasoning. Toss to coat.

Bake for 45 minutes, turning a couple of times to ensure even browning.

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{ 2 comments… read them below or add one }

Juliana October 8, 2015 at 7:49 pm

This should be called “How to get your family to ask for squash!”
I have not made anything that has had so may ooh’s and ahh’s and YUM!’s in a LOOOONG time.
Thanks so much!


Susan October 8, 2015 at 8:24 pm

That’s awesome Juliana! Thanks so much for sharing and glad they liked it ­čÖé


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