Jump to:
- About This Butternut Squash in Oven
- Ingredients - Version with Sage
- Ingredients - Version with Cayenne and Yogurt Sauce
- How to Roast Butternut Squash: Step-by-Step
- How Long to Roast Butternut Squash
- Serve Roasted Butternut Squash Cubes
- Alternative Flavor Variations
- Storage and Reheating
- You Might Enjoy
- Recipe
About This Butternut Squash in Oven
Cooking butternut squash in oven basically means roasting it - that is to say using a temperature higher than 400 F, because anything lower is not well suited for its texture. The goal is to quickly cook through the vegetable and help it acquire an appetizing outside finish/thin crust.
Below we show you the ingredients for two versions of roasted butternut squash. The first one, with sage, can be considered a classic fall and winter side dish, it is suitable for a variety of pork dishes, beef roasts, lamb roasts, turkey, chicken and other poultry. You can also fold it in kale salads or rice bowls and pilafs.
The second version, cayenne pepper spiced butternut squash, comes with a quick yogurt based sauce seasoned with dill. The sauce is intended to counter the heat of the seasoning and the combination between the two entertains the palate as it accentuates the flavor of the roasted butternut squash.
Ingredients - Version with Sage
Butternut squash cubes. You need about 2 lbs. It is very convenient to buy it pre-cut. If you are working with the whole vegetable, first slice it lengthwise in two halves, peal each one individually, scoop out the seeds and lay each half flat to begin cutting it into strips and then cubes.
Corn starch. This is an optional ingredient. If you sprinkle a bit over the butternut squash it will form a very fine crust as it roasts and this will contribute to the mild outside crunch of each cube. If you add more, more crunch. If you skip it, more tender outsides.
Olive oil. To coat the cubes, help the seasonings adhere to them and promote a nice sear as they roast.
Seasonings. Kosher salt, black pepper, onion powder for savory notes and sage. If using dried powder sage, add to taste along with the onion powder. If fresh sage leaves, about a handful.
Ingredients - Version with Cayenne and Yogurt Sauce
Butternut squash cubes, olive oil and seasonings. Everything as with the previous version, if you like, you can use corn starch as well. The seasonings are simply cayenne pepper to taste, smoked paprika or sweet paprika (based on preference) and salt. No need for black pepper.
Yogurt sauce. This simple mixture of natural yogurt, olive oil, dried dill, garlic powder, salt and pepper becomes a delicious sauce that provides a cooling down effect for the heat of the cayenne flavoring the roasted butternut squash. Exact quantities in the Recipe Card below.
How to Roast Butternut Squash: Step-by-Step
Prep. Pre-heat oven to 425 F and line a baking sheet with parchment paper or silicone pad. Place the butternut squash cubes in a large bowl, dust with corn starch if using, add oil and seasonings and mix to coat well.
Roast. Transfer the coated cubes to the lined baking sheet, spread out evenly and roast for about 20 minutes before you flip them over. Then roast for another 10-15 minutes longer, as needed.
How Long to Roast Butternut Squash
Roasting butternut squash at 425 Fahrenheit takes about 30 minutes total. It depends on the size of the cubes and on your preference for their tenderness.
You may decide after the 20 minutes mark that your cubes are almost as tender as you'd like them to get and only roast for another 5 minutes. Or you may find that an additional 12 minutes would do the job.
Serve Roasted Butternut Squash Cubes
When you remove the roast butternut squash from the oven allow a minute of cooling down and then gently slide down the cubes onto a serving platter with the help of a silicone spatula or similar. Avoid scooping or spooning them right after you take them out of the oven, they will be too tender/fragile. Provide a serving utensil on the platter for inividual platings.
Alternative Flavor Variations
Parmesan and garlic. Toss the butternut squash with finely grated parmesan cheese and olive oil and add garlic powder instead of onion powder.
Curry powder. Toss with yellow or red curry powder in addition to the olive oil, add a bit of corriander to taste. Salt and pepper to taste.
Gochuchang. Mix gochuchang paste with the olive oil and then toss the butternut squash cubes in the mixture. Simple.
Asiago and black pepper. Add finely grated asiago cheese and a generous black pepper allowance to the olive oil (and if using corn starch). Season with salt only minimally.
Storage and Reheating
Store leftover butternut squash in an airtight container in the refrigerator. To reheat you can add a bit of olive oil to a pan, add the leftover quantity you have and gently warm it up over a medium-low stove. Or you can use the microwave.
A great way to use leftover butternut squash cubes is to make them into a roasted butternut squash soup. Simply place the leftover quantity in a pot, add some heavy cream and a bit of chicken base and water (or a bit of butter and milk and chicken base), bring to simmer, then use a hand blender to create a creamy soup. The ingredient additions would be largely to taste and depend on the actual quantity of butternut squash you have. Use your own judgement.
You Might Enjoy
Parmesan Crusted Roasted Yellow Squash | Miso White Sweet Potatoes | Parmesan Purple Sweet Potatoes | Rosemary Garlic Yukon Gold Potatoes | Confit Potatoes
Recipe
How to Bake Butternut Squash in the Oven
Ingredients
SAGE ROASTED BUTTERNUT SQUASH
- 2 lbs butternut squash peeled and cut into cubes
- 1 tablespoon corn starch optional
- ¼ cup olive oil
- 2 teaspoon onion powder
- kosher salt and black pepper to taste
- ⅓ cup of fresh sage leaves or dried sage powder to taste
CAYENNE ROASTED BUTTERNUT SQUASH
- 2 lbs butternut squash peeled and cut into cubes
- 1 tablespoon corn starch optional
- ¼ cup olive oil
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon paprika smoked or sweet
- kosher salt to taste
- 1 cup yogurt for sauce
- 1 tablespoon extra virgin olive oil for sauce
- kosher salt and black pepper to taste for sauce
- 1 teaspoon garlic powder for sauce
- 1 teaspoon dried dill for sauce
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper or a silicone pad.
- Place the butternut squash cubes in a large bowl. If using, dust with the cornstarch. Add the olive oil and the seasonings you have chosen. Mix well to combine.
- Transfer the coated butternut squash cubes to the lined baking sheet and spread them out evenly.
- Roast for 20 minutes, open the oven, flip them over, then roast for another 10-15 minutes as necessary.*
- Make the yogurt sauce if desired - in a bowl combine all the ingredients noted above, stir well to mix. Done.
- When you deem them done, take the roasted butternut squash cubes out of the oven and allow them to rest for about a minute. Carefully slide them onto a serving platter or a bowl, provide a large serving spoon and bring to the table.
Brian
The spicy version is really good with the yogurt mixture. Heat and cooling off that has so much flavor. Great way to dress up roasted butternut squash. I will make it again.