Hi, my name is Kate (“Hi, Kate!”) and one of my New Year’s Resolutions is to stop losing my curry paste. Because I’ll be all set to make and photograph a delicious soup for y’all and I will not be able to find my curry paste. And it will not be the first time. And the REALLY sad thing is that I have more than one jar of it (I think…) and I can’t find any of them.
But never fear, I still have one of my favorite side dishes! I love it because it comes together in about 2 minutes (well, 2 minutes if you’re using pre-peeled, pre-seeded, pre-cubed butternut squash, which I do out of convenience and also because I have a weird skin allergy to the skins, guts, and seeds of many gourds), it cooks up while you’re making the rest of dinner, and then clean-up is a breeze because you just toss the aluminum foil.
I’ve never been crazy about squash with things like sugar and cinnamon–I like mine savory. So for this recipe, I use 24 ounces of butternut squash, a tablespoon of extra-virgin olive oil, kosher salt, ground cumin, dried parsley, onion powder, garlic powder, and a couple of pinches of cayenne, which is enough to give it a nice, mild, pleasant heat, but isn’t burny in any way. If you like the burn, feel free to add a little more.
Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside.
In a small bowl, whisk together the olive oil and the spices.
Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet
and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately. For 6 servings, this clocks in at…wait for it…65 calories and about 2.5 grams of fat and is 1 Weight Watchers Point. Woo-freaking-hoo! 🙂
Savory Roasted Butternut Squash
Ingredients
- 1 1/2 pounds peeled seeded, and cubed butternut squash (many grocery stores have 12-ounce packages of fresh, ready-to-cook butternut squash in the produce aisles)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 pinches cayenne pepper more if you’d like it spicier
- 1/4 teaspoon dried parsley
Instructions
- Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside.
- In a small bowl, whisk together the olive oil and the spices. Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately.
Notes
Nutritional Information
- Calories: 65.2
- Fat: 2.4
- Carbs: 11.9
- Fiber: 3.3
- Protein: 1
- Weight Watchers Points Plus: 1
Nutrition
Questions & Reviews
The spices complement the natural sweetness of the butternut. Very tasty!
This is my absolute favorite butternut squash recipe. So savory and so easy! Definitely roast it for the longer length (I do 40 minutes) and because I have a convection oven I only do 400 degrees. I was worried I wasn’t coating them with enough olive oil, but one tablespoon was enough! Thanks for the recipe!
love it with black bean taquitos 🙂
I made this tonight at dinner and it was fabulous!! My only question is – when I put the nutrition info provided at the bottom into my calculator, it came out 2 points+. I didn’t put the whole recipe into the recipe builder, I just plugged in the info you provided at the bottom for fat, protein, carbs and fiber. Anybody else have this issue? Thanks 🙂
My husband and I love this recipe! I will even make it as a main dish, in which case I cube some chicken or turkey sausage and toss it in with the squash. I also add 1-2 (depending on how much squash I end up with) cubed granny smith apples to the recipe. Super delicious!
I have not made your recipe for this (yet!), but I have been making something similar for years. I put rosemary and thyme with mine and then in the last few minutes of cooking I add blue cheese crumbles and chopped pecans. It is AMAZING!!