Roasted Butternut Squash by @jessicainthekitchen

45 min

2 servings

🎃

350 g

Butternut squash

🫒

22 ml

Olive oil

🌶️

2.5 ml

Smoked paprika

🧄

5 ml

Garlic powder

🧂

3 g

Sea salt

⚫

1 g

Black pepper

🌿

0.75 g

Fresh rosemary

🌿

0.75 g

Fresh thyme

  1. Preheat

    Preheat the oven to 400°F (200°C). Line a baking sheet if desired.

  2. Peel
    • butternut squash

    Peel the butternut squash and cut 12 oz (350 g) into even bite-size cubes.

  3. Place
    • butternut squash
    • olive oil

    Place the cubed butternut squash in a mixing bowl. Drizzle with 1½ tbsp (22 ml) olive oil.

  4. Add
    • smoked paprika
    • Fresh rosemary

    Add smoked paprika, garlic powder, sea salt, and ground black pepper. Add fresh rosemary and fresh thyme.

  5. Toss
    • butternut squash
    • olive oil
    • smoked paprika

    Toss until the squash cubes are evenly coated. Spread them in one layer on the baking sheet.

  6. Roast
    • butternut squash

    Roast for 17 min. Toss the squash with a spatula.

  7. Roast
    • butternut squash

    Roast for another 18 min, until tender and lightly caramelized. Remove the baking sheet from the oven.

  8. Cool
    • butternut squash
    • sea salt

    Let the roasted squash cool briefly. Taste and add more sea salt if desired.

Roasted Butternut Squash by @jessicainthekitchen

45 min

2 servings

🎃

350 g

Butternut squash

🫒

22 ml

Olive oil

🌶️

2.5 ml

Smoked paprika

🧄

5 ml

Garlic powder

🧂

3 g

Sea salt

⚫

1 g

Black pepper

🌿

0.75 g

Fresh rosemary

🌿

0.75 g

Fresh thyme

Preparation Steps

  1. Step 1/8

    Preheat the oven to 400°F (200°C). Line a baking sheet if desired.

    🍳baking sheet

  2. Step 2/8

    Peel the butternut squash and cut 12 oz (350 g) into even bite-size cubes.

    🎃butternut squash
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  3. Step 3/8

    Place the cubed butternut squash in a mixing bowl. Drizzle with 1½ tbsp (22 ml) olive oil.

    🎃butternut squash
    🫒olive oil
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/8

    Add smoked paprika, garlic powder, sea salt, and ground black pepper. Add fresh rosemary and fresh thyme.

    🌶️smoked paprika
    🧄garlic powder
    🧂sea salt
    ⚫ground black pepper
    🌿fresh rosemary
    🌿fresh thyme
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/8

    Toss until the squash cubes are evenly coated. Spread them in one layer on the baking sheet.

    🎃butternut squash
    🫒olive oil
    🌶️smoked paprika
    🧄garlic powder
    🧂sea salt
    ⚫ground black pepper
    🌿fresh rosemary
    🌿fresh thyme
    🥣mixing bowl
    🍳baking sheet

  6. Step 6/8

    Roast for 17 min. Toss the squash with a spatula.

    🎃butternut squash
    🍳baking sheet
    🥄spatula

  7. Step 7/8

    Roast for another 18 min, until tender and lightly caramelized. Remove the baking sheet from the oven.

    🎃butternut squash
    🍳baking sheet

  8. Step 8/8

    Let the roasted squash cool briefly. Taste and add more sea salt if desired.

    🎃butternut squash
    🧂sea salt
    🍳baking sheet

Composition

Ingredients

Types

Vegetables, Oils, Spices, Seasonings, Herbs

Ingredients

Butternut squash, Olive oil, Smoked paprika, Garlic powder, Sea salt, Black pepper, Fresh rosemary, Fresh thyme

Notes

Butternut squash (peeled and cubed, about 2-3 cups cubed), Olive oil (for drizzling, about 1-2 tablespoons), Sea salt (to taste), Black pepper (ground), Fresh rosemary (about 1/2 teaspoon to 1 teaspoon), Fresh thyme (about 1/2 teaspoon to 1 teaspoon)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Whole-food plant-based

Calories

152 kcal

Macro nutrients

Protein: 2g, Total fat: 10g, Saturated fat: 1.4g, Carbohydrates: 17g, Fiber: 3.5g, Sugars: 3.5g

Nutritional Information

Minerals

Potassium: 412mg, Magnesium: 30mg, Iron: 1mg, Calcium: 67mg, Sodium: 294mg

Vitamins

Vitamin A: 685mcg RAE, Vitamin C: 22mg, Vitamin E: 2mg, Vitamin K: 12mcg, Folate: 32mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, mixing bowl, measuring spoons, baking sheet, spatula

Appliances

Oven

Type

Type

Type Of Dish

Side Dish

Occasions

Holiday, Weeknight Dinner, Fall, Winter

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Tender, Caramelized, Soft, Slightly crisp

Flavors

Savory, Smoky, Herbaceous, Sweet, Earthy, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Cool before refrigerating), freezer : 3 months (Store in a freezer-safe airtight container,Reheat from thawed or frozen until hot)