Roasted Butternut Squash
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.
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
Time-Saving Tip:
Use frozen, pre-cut butternut squash to skip the peeling and chopping. Just reduce the cook time slightly and follow the recipe as written.
Use frozen, pre-cut butternut squash to skip the peeling and chopping. Just reduce the cook time slightly and follow the recipe as written.