Description
A simple and delicious recipe for roasted butternut squash, seasoned with Italian herbs and garlic powder, then optionally topped with flavorful browned butter for a rich finish.
Ingredients
Scale
Main Ingredients
- 1 medium (2-3 pounds) butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper, or ¼ teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning or Herbs de Provence
- 1 teaspoon garlic powder
- 4 tablespoons butter (optional)
Instructions
- Preheat and Prepare Squash: Preheat oven to 425 degrees Fahrenheit and grease a large baking sheet. Peel the butternut squash with a regular peeler, then slice it lengthwise down the middle. Use a spoon to scoop out the seeds and innards, discarding them. Chop the squash into 1-inch pieces and arrange them in a single layer on the prepared baking sheet.
- Coat Squash with Oil and Seasonings: Drizzle the olive oil over the chopped squash. Use spoons or your hands to toss the pieces thoroughly, ensuring they are evenly coated in the olive oil. Season with salt, black pepper, dried Italian seasoning or Herbs de Provence, and garlic powder.
- Bake the Squash: Place the baking sheet in the oven and bake the squash for 25 minutes until very tender and beginning to brown on the edges. You can serve immediately after baking or proceed to the next step if using the browned butter.
- Make Browned Butter (Optional): In a medium saucepan, melt the butter over medium-high heat. Bring it to a simmer and continue cooking just until it turns from pale yellow to a dark golden color, signifying browned butter. Remove from heat promptly to avoid burning and transfer the browned butter to a bowl.
- Serve: Spoon the browned butter over the roasted butternut squash and serve immediately for enhanced flavor and richness.
Notes
- Flavor tip: Add 1 teaspoon honey to the brown butter just before drizzling over the roasted squash for a touch of sweetness.
- Use herbs de Provence as an alternative to Italian seasoning for a different herbal profile.
- Peel the squash carefully; if preferred, use a sharp knife instead of a peeler for tougher skin.
- Ensure squash pieces are in a single layer on the baking sheet for even roasting.
- To keep the dish vegan, omit the butter or replace it with a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 15 mg
