Roasted Butternut Squash – The perfect side for a good protein packed and vegetables filled dinner like this steak recipe. Naturally sweet and nutty the richness of the squash brings all the flavour. This recipe is perfect for fall or any time you crave a comforting, savoury side that pairs well with a variety of mains.
How its made
The process begins with peeling and cubing the butternut squash, which can sometimes be a little tricky due to its tough skin, but it’s worth the effort. Once cubed, the squash is tossed in olive oil, which not only helps it roast to golden perfection but also adds a smooth, rich flavor. Rosemary is the star herb here, infusing the squash with its aromatic, piney fragrance that complements the sweetness of the squash. The addition of garlic salt brings the right balance of savory, enhancing the natural taste of the squash.
As the squash roasts, the olive oil helps it crisp up on the outside, giving it a slightly caramelized finish while keeping the inside tender and creamy. The rosemary crisps up in the oven, adding texture and an herbaceous depth. The garlic salt ties everything together, offering just the right amount of seasoning to elevate the dish without overwhelming it.
What to pair it with
This roasted butternut squash is an incredibly versatile side dish. It pairs beautifully with roasted meats, like chicken, pork, or steak, or can be served alongside a hearty grain like quinoa or farro for a more plant-based meal. The dish is also perfect for holiday dinners, where its vibrant orange hue and rich flavors make it a showstopper on the table.
Whether you’re looking for a simple weeknight side or a dish that will impress guests, roasted butternut squash with olive oil, rosemary, and garlic salt is a must-try. It’s easy to make, full of flavor, and a perfect way to highlight seasonal produce.
Roasted Butternut Squash
This Roasted Butternut Squash is flavoured subtly with rosemary, and garlic salt, then roasted to golden perfection for a sweet, savoury, and aromatic side dish. The crispy exterior and tender, creamy interior make it a delicious complement to any meal, perfect for fall or year-round.
Ingredients
Instructions
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Preheat oven to bake at 400-415 degrees Fahrenheit.
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Slice butternut squash in half when the hollow bulb at the bottom separates from the top. For consistency, I prefer to only use the top half to make cubed butternut squash. The bottom half is hollow and will not yield consistency in cubes so I prefer to slice the bulb open, scoop out the insides and roast whole to enjoy later.
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Slice the outer skin off the butternut squash then slice this large piece into discs. Slice the discs into long thin rectangles and then slice to into cubes.
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Place cubed butternut squash on a baking tray. Drizzle with olive oil, sprinkle with garlic salt and add rosemary sprigs on top.
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Bake in preheated oven for about 30-35 minutes, flipping about 20 minutes in or when the bottom takes on a golden colour.
