If you’re looking for a simple, delicious way to add color, flavor, and nutrients to your meals, this roasted butternut squash recipe is a must-try. With warm spices like cumin, cinnamon, and coriander, it’s a cozy, savory-sweet addition that works beautifully as a side dish or a hearty salad topping.
Why Butternut Squash Deserves a Spot on Your Plate
Butternut squash is more than just a fall favorite—it’s packed with nutrition that supports your overall health all year long. It’s an excellent source of:
- Vitamin A, essential for eye health and immune function
- Vitamin C, which supports immunity and collagen production
- Potassium, a key mineral for heart and muscle function
- Fiber, which supports digestion and keeps you full longer
The natural sweetness of butternut squash pairs perfectly with bold spices, making it a versatile vegetable that can elevate everything from grain bowls to leafy green salads.
Serving Suggestions
- As a side dish: Serve warm alongside grilled chicken, fish, or lentils.
- In a salad: Let the squash cool, then toss it with leafy greens, goat cheese, walnuts, cranberries, and a balsamic vinaigrette for a colorful, nourishing salad.
- In a grain bowl: Layer it with quinoa or farro, greens, and your favorite protein for a balanced, meal-prep-friendly lunch.
Whether you’re looking for a cozy dinner side or a hearty plant-based salad topper, this spiced roasted butternut squash delivers both flavor and nutrition.
Roasted Butternut Squash
Equipment
- baking sheet or roasting pan
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 1 tbsp avocado oil or extra virgin olive oil
- 1 tsp garlic salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 tsp ground black pepper
Instructions
- Preheat oven to 400℉ and grease a baking sheet.
- Place cubed squash on the baking sheet and drizzle with oil. Sprinkle with garlic salt and toss to coat.
- Spread the squash in an even layer and roast for 30–40 minutes, or until tender and slightly golden.
- Remove from the oven and toss gently with cumin, coriander, cinnamon, and black pepper.
Notes
Use frozen, pre-cut butternut squash to skip the peeling and chopping. Just reduce the cook time slightly and follow the recipe as written.