27/10/2020 Roasted Butternut Squash - Minimalist Baker

Roasted Butternut Squash

Easy roasted butternut squash with instructions on how to peel, chop,
season, and roast to perfection. Optional seasonings included for more
flavor. Perfect for adding to salads, bowls, wraps, and more! Just 30
minutes required.

Author Minimalist Baker

PREP TIME COOK TIME TOTAL TIME

5 minutes 25 minutes 30 minutes

Servings 5 (~1-Cup Servings)

Course Side Dish
Cuisine Gluten-Free, Indian-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

1 medium butternut squash, peeled and cubed, seeds removed (~7 cups cubed)
1 Tbsp avocado oil (or other neutral oil with high smoke point)
1 ½ Tbsp maple syrup
1 healthy pinch sea salt and black pepper
1-2 tsp curry powder or shawarma spice blend (optional)

Instructions

1. The best way to cut butternut squash is to start with a large, very sharp knife and a sturdy
cutting board. To begin, cut off the top stem and bottom end of your squash and discard.
2. Then cut the squash in half where the small, cylinder shape and round, bulb shape meet. Use a
sharp knife (or a sturdy vegetable peeler) to carefully remove the skin (NOTE: You can leave it
on as the skin is edible, but we prefer removing it for creamier texture). Remove any seeds
with a spoon or ice cream scoop. Cut the squash into small (~1/2 - 3/4-inch) cubes. For a
visual of how to chop squash, watch this short video.
3. Preheat oven to 400 degrees F (204 C) and line 1 large baking sheet with parchment paper or
a non-stick sheet (use more baking sheets if making a larger batch — just know it will require
more time to roast).

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27/10/2020 Roasted Butternut Squash - Minimalist Baker

4. To a large mixing bowl or the prepared baking sheet(s), add cubed squash, avocado oil, maple
syrup, salt, pepper, and curry powder or shawarma spice blend (optional). Toss until evenly
coated with a spoon or spatula, then arrange in a single layer. Make sure there is a little room
between the squash pieces to help them roast and get golden brown.
5. Bake for ~20-25 minutes or until lightly browned. Toss at the 15-minute mark for more even
cooking. Enjoy roasted squash in bowls, on salads, blended into soups, or as a side to nearly
any main!
6. Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Not freezer
friendly once baked. Reheat on the stovetop over medium heat, or in a 350 degree F (176 C)
oven or microwave until hot.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

*If you have an abundance of butternut squash, it’s best to peel, cube, and freeze it before baking.
Then proceed with instructions as listed, allowing for a bit more cook time. No need to let thaw,
but you certainly can (blot off any excess moisture before seasoning with oil and spices).

Nutrition (1 of 5 servings)

Serving: 1 cup Calories: 154 Carbohydrates: 34.1 g Protein: 2.6 g Fat: 3 g

Saturated Fat: 0.4 g Polyunsaturated Fat: 0.48 g Monounsaturated Fat: 1.94 g
Trans Fat: 0 g Cholesterol: 0 mg Sodium: 27 mg Potassium: 828 mg Fiber: 9.2 g
Sugar: 9.2 g Vitamin A: 32015 IU Vitamin C: 43.34 mg Calcium: 124 mg Iron: 1.73 mg

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