Spiced Baked Butternut Squash Recipe
If you love butternut squash, this spiced baked butternut squash recipe from recipe developer and food photographer Jennine Rye is just what you need. This recipe provides a simple way to jazz up butternut squash and, as a bonus, goes with pretty much anything. "Butternut squash is such a versatile fall vegetable," Rye says. "I love serving it as a side with many different [main dishes]."
Why roast butternut squash if you can steam it or boil it? Roasting peeled butternut squash at a relatively high temperature adds flavor, whereas steaming or boiling does not. "Roasting is such a low-fuss way to make really delicious food, and this recipe is no exception," Rye says.
This recipe is, indeed, very low fuss. Once you get past peeling the butternut squash, which is kind of a workout, all you need to do is spend a few minutes coating the squash in olive oil and spices, and then toss it in the oven. Easy, right?
Gather your ingredients for spiced baked butternut squash
To make this baked butternut squash, you'll need olive oil, cumin seeds, chili flakes, fresh rosemary, and 2 lightly crushed garlic cloves. You'll also need salt and pepper, and last but not least, a medium-sized butternut squash.
Prepare the butternut squash
Preheat your oven to 375 F. If you have any experience peeling a butternut squash, you may know that this step can be trickier than it sounds. "I think the best way to peel a butternut squash is just to use a really good Y-shaped peeler," Rye says. "I swear by Kuhn Rikon as a brand, and won't have any other peelers in my house. Y-shaped peelers give you a much better grip when peeling something like a squash, and as long as the peeler is sharp enough, it should get through that tough skin." Once you've successfully peeled your butternut squash, cut it into semi-circle segments, and scoop the seeds out.
Spice, and bake the squash
Place the butternut squash segments on a large baking tray, and drizzle them with oil. Using your hands, coat the squash with the oil. Sprinkle the butternut squash with the cumin seeds and chili flakes, and then season with salt and pepper to taste. Add the rosemary sprigs, and crushed garlic cloves to the baking tray. Bake the squash for 50 minutes, turning the squash once while it's in the oven.
Serve, and store the squash
After 50 minutes, your spiced baked butternut squash should be done. This lasts in the refrigerator for up to 4 days, and should also freeze well.
"I think this pairs particularly well with roasted chicken thighs or lamb, and pork and sausages also make a great pairing," Rye says. "I would also add some greens to the plate, [such as] steamed kale, beans, or sautéed spinach. Simple and delicious!"
- 1 medium butternut squash
- 1 ½ tablespoons olive oil
- 1 teaspoon cumin seeds
- ¼ teaspoon chili flakes
- Salt and pepper, to taste
- 2 sprigs fresh rosemary
- 2 garlic cloves, lightly crushed
- Preheat the oven to 375 F.
- Peel the butternut squash, and slice it into segments. Scoop out any seeds, and slice the segments into semicircles.
- Add the butternut squash segments to a large baking tray, and drizzle them with the oil. Using your hands, coat the butternut squash with the oil.
- Sprinkle the butternut squash with the cumin seeds and chili flakes, and then season with salt and pepper to taste. Add the rosemary sprigs, and the garlic cloves to the baking tray.
- Bake the butternut squash for 50 minutes, turning once while it is in the oven. Serve immediately, and keep any leftovers in an airtight container in the fridge.
| Calories per Serving | 110 |
| Total Fat | 5.5 g |
| Saturated Fat | 0.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 16.1 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 2.8 g |
| Sodium | 314.2 mg |
| Protein | 1.6 g |
