How do I pick a good butternut squash for roasting?

When selecting a butternut squash, look for one that feels heavy for its size, with a smooth, unblemished, matte skin. Avoid any with soft spots, green patches, or significant cuts, as these indicate it may be underripe or spoiled. A good squash will have a deep, uniform tan color.

Can I make this roasted butternut squash recipe ahead of time?

You can prep the butternut squash (peel and cube it) a day in advance and store it in an airtight container in the refrigerator. For the best flavor and texture, it's recommended to roast it just before serving. Reheating roasted squash can make it a bit softer, but it's still delicious.

What are some other popular roasted butternut squash recipes or variations?

Beyond this maple balsamic version, popular roasted butternut squash recipes include savory options with garlic, thyme, and Parmesan, or sweeter variations with brown sugar, cinnamon, and pecans. It's also excellent when tossed with chili powder and cumin for a smoky kick, or incorporated into salads, grain bowls, or pureed into soups.

How do I store leftover roasted butternut squash?

Store any leftover roasted butternut squash in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it gently in the microwave, or for a crispier texture, spread it on a baking sheet and reheat in an oven at 350u00b0F (175u00b0C) for about 10-15 minutes until heated through.

15 Easy Roasted Butternut Squash Recipes: Maple Balsamic &

Name: Maple Balsamic Roasted Butternut Squash with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium butternut squash (about 2.5-3 lbs), peeled, seeded, and cut into 1-inch cubes; 2 tablespoons olive oil; 2 tablespoons maple syrup (or honey); 1 tablespoon balsamic vinegar; 1 teaspoon fresh rosemary, finely chopped; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper

Ingredients

Scale

1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons maple syrup (or honey)
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Step 2: In a large bowl, combine the cubed butternut squash, olive oil, maple syrup, balsamic vinegar, chopped fresh rosemary, sea salt, and black pepper. Toss well to ensure all the squash pieces are evenly coated.
Step 3: Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Ensure the pieces are not overcrowded, as this helps them roast and caramelize rather than steam. If necessary, use two baking sheets.
Step 4: Roast for 15 minutes. Remove the baking sheet from the oven and carefully flip the squash pieces with a spatula to ensure even browning.
Step 5: Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the butternut squash is fork-tender and beautifully caramelized and slightly browned around the edges. Keep an eye on it to prevent burning.
Step 6: Remove from the oven and serve hot as a delicious side dish. Enjoy your perfectly roasted butternut squash recipes!

Notes

For best results, make sure your squash pieces are uniform in size to ensure even cooking. Don’t overcrowd the baking sheet, as this is crucial for achieving crispy, caramelized edges. Fresh rosemary adds a wonderful aroma, but dried rosemary can be used in a pinch (use half the amount).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dishes
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 185 kcal
Sugar: 15g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 2g
Cholesterol: 0mg

Keywords: roasted butternut squash, butternut squash side dish, easy squash recipe, healthy roasted vegetables, fall side dish, maple balsamic squash, rosemary butternut squash

Ingredients

Instructions

Notes

Nutrition

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