It’s easy to make this 40-minute recipe when you use pre-cubed squash, widely available in supermarkets. Butternut squash is the perfect alternative to potatoes or sweet potatoes. When baked in olive oil, it becomes beautifully caramelized on the outside and creamy on the inside. This is one of my favorite side dishes this time of year (mashed butternut squash is another good one). It’s the best comfort food - homemade, delicious, and easy.
Ingredients
Recipe Card
Butternut squash: Like all winter squashes, it has thick, fibrous skin that should be peeled, seeds that need to be scraped off, and firm, dense flesh. This is what it looks like: But I make life easy, and buy it pre-cubed, as shown in the photo below. It’s widely available in supermarkets during the fall and winter. Olive oil: You can replace it with melted butter or ghee. To season: Kosher salt, garlic powder, and chili powder. Toss the squash cubes with oil and spices. I sometimes use my hands to ensure everything is well-coated, but a large spoon works too. Arrange the squash pieces in a single layer on a rimmed, parchment-lined baking sheet.
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I also like to make the plate colorful by adding green veggies such as roasted broccoli, roasted asparagus, or roasted Brussels sprouts. These can be cooked in the same oven, with the cooking time adjusted as needed. This is one of those recipes where the leftovers, while not as good as the freshly cooked dish, are still delicious. They’re excellent when gently reheated in the microwave at 50% power. They are also surprisingly good when eaten cold straight out of the fridge! Sometimes, I add them to a salad. They’re great in this arugula salad.
