Roasted Butternut Squash

Diced and then seasoned in cinnamon and brown sugar then roasted in the oven. This Roasted Butternut Squash is the perfect fall food. 

This side dish will be loved by all, and honestly is a great change up from just normal Mashed Butternut Squash.

I love to make butternut squash in the fall. From my favorite Butternut Squash Soup to this simple roasted recipe. I’ll be eating all the butternut squash this season. It is such a hearty and healthy side choice, that you can really enhance the flavor with spices.

Is Butternut Squash Keto-friendly? Butternut Squash is high in fiber, so it is friendly to pair with a Keto diet, however, it does have roughly 13g of carbs in a cup, so make sure to pair it with other low or no-carb options.

How to make Roasted Butternut Squash:

Roasting vegetables like this butternut squash is very easy to do. Prepare your butternut squash, and then season and oil them. Roast on a baking sheet and serve with dinner!

Ingredient Notes:

• Butternut Squash
• Oil: I used EVOO. Add more or less as needed to make sure all squash is coated.
• Salt and Pepper
• Ground Cinnamon
• Brown Sugar

How to peel and dice a butternut squash:

For this recipe, you want to start by peeling and dicing all your vegetables. Here are my tips on how to peel the butternut squash.

Step one: Use a vegetable peeling to remove all skin from the butternut squash.

Step two: Carefully use a large knife to cut the butternut squash lengthwise.

Step three: Spoon out seeds from the bottom half of your squash.

Step four: Turn your squash over and dice lengthwise.

Turn your squash and dice it the opposite way to create large square chucks.

Step five: Place diced squash on a baking sheet, that was sprayed with cooking oil. If seasoning placed diced squash in a large mixing bowl.

Directions:

Step one: Start by preheating your oven to 400 degrees F. Then prepare a baking sheet with nonstick cooking spray then set aside.

Step two: Next peel and dice your squash.

• Tip: Read above for tips on peeling and dicing a butternut squash

Step three: Toss squash with oil, salt, pepper, ground cinnamon, and brown sugar. Once coated place on your prepared baking sheet.

Step four: Bake for 30-40 minutes flipping half-way through.

How do you store roasted vegetables:

Typically, when I make roasted vegetables, I try to make enough just for that one meal. Reheating vegetables later takes a lot of the nutrients and flavor out of the vegetables.

If you do have leftovers make sure they are fully cooled.

Cooled vegetables will not create as much moisture in the refrigerator making them less soggy.

Store in an airtight container. Reheat in the microwave for about 2 minutes at max.

What should you serve with Roasted Butternut Squash?

This recipe goes great with a lot of different main courses. Try some of my favorite dinner recipes with this awesome side dish!

Air Fryer BBQ Chicken – This Air Fryer BBQ Chicken recipe is super easy to make, and it is cooked perfectly in the air fryer. Slather it in your favorite BBQ sauce and enjoy!

Crock Pot Ribs – One of the best ways to make ribs! These Crock Pot Ribs are actually fall off the bone tender and full of flavor.

Baked Chicken Breast – This classic Baked Chicken Breast is one of our favorites. This chicken stays moist and is seasoned perfectly. It’s my go-to recipe when making chicken and it comes out perfect each time.

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