How To Roast Butternut Squash, Pumpkin or Sweet Potatoes 3 Ways (Roasted Lephutsi Recipe)
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veganplant-basedgluten-freenut-freesoy-freelow-carbpaleo
Roasted butternut squash is a popular dish in American cuisine, especially during the fall season when squash is in abundance. It is often served as a side dish during Thanksgiving and other family gatherings, celebrated for its sweet, nutty flavor and versatility. This dish can be enjoyed warm or at room temperature, making it suitable for various occasions.
Ingredients
- ●butternut squash
- ●olive oil
- ●salt
- ●pepper
- ●garlic powder
- ●paprika
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Peel and seed the butternut squash, then cut it into cubes.
- 3In a large bowl, toss the squash with olive oil, salt, pepper, garlic powder, and paprika.
- 4Spread the squash evenly on a baking sheet.
- 5Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
- 6Serve warm as a side dish.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is rich in healthy fats.
salt
Healthier: sea salt
Cheaper: table salt
Sea salt may contain trace minerals and is often less processed.
Techniques
roasting
Equipment
baking sheetmixing bowlknifepeeler
🌶️🌶️🌶️Low
Also Known As
Roasted SquashBaked Butternut Squash
veganplant-basedgluten-freenut-free
Ingredients
- ●1 medium butternut squash, peeled and cubed
- ●2 tbsp olive oil
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/4 tsp ground ginger
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp maple syrup (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Peel the butternut squash and cut it into 1-inch cubes.
- 3In a large bowl, combine the cubed butternut squash with olive oil, cinnamon, nutmeg, ginger, salt, and black pepper. Toss until the squash is evenly coated.
- 4If using, drizzle the maple syrup over the squash and toss again.
- 5Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
- 6Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through.
- 7Remove from the oven and let cool slightly before serving.
Equipment
baking sheetparchment paperlarge bowlknifepeeler
veganplant-basedgluten-freenut-free
Ingredients
- ●1 medium butternut squash, peeled and cubed
- ●2 tablespoons olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon cinnamon
- ●1/4 cup maple syrup
- ●1 tablespoon chopped fresh thyme (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Peel the butternut squash and cut it into 1-inch cubes.
- 3In a large bowl, toss the cubed squash with olive oil, salt, black pepper, and cinnamon until evenly coated.
- 4Spread the squash in a single layer on a baking sheet lined with parchment paper.
- 5Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through.
- 6Remove the squash from the oven and drizzle with maple syrup, tossing to coat evenly.
- 7Return to the oven and roast for an additional 5-10 minutes to allow the syrup to caramelize slightly.
- 8If using, sprinkle with fresh thyme before serving.
- 9Serve warm as a side dish.
Equipment
baking sheetparchment paperlarge bowlknifecutting board
Ingredients
- ●2 medium sweet potatoes, peeled and cubed
- ●1 medium butternut squash, peeled and cubed
- ●3 tbsp unsalted butter, melted
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the cubed sweet potatoes and butternut squash.
- 3In a separate small bowl, mix together the melted butter, olive oil, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.
- 4Pour the butter mixture over the cubed vegetables and toss until they are evenly coated.
- 5Spread the sweet potato and butternut squash mixture in a single layer on a baking sheet lined with parchment paper.
- 6Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- 7Remove from the oven and let cool for a few minutes.
- 8Garnish with fresh parsley before serving.
- 9Serve warm as a side dish.
Equipment
baking sheetparchment papermixing bowlmeasuring spoonsknifecutting board
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