Looking for an easy, healthy snack or simple side dish? This Easy Roasted Butternut Squash Recipe is tasty, plus it’s vegan, Paleo, Keto, and Whole30 friendly!
The phrase “healthy snacks” sometimes feels like an oxymoron, doesn’t it? At least, to this child of the late 70s and 80s, snacks were things like Twinkies and Hostess Cupcakes. You know: sweet and salty treats!
Now that I’m older and cook at home regularly, I’m finding that there really ARE delicious snacks that are healthy and nutritious!
New Fave Vegetable: Butternut Squash
Butternut squash has become one of my favorite vegetables to cook. This winter squash has a slightly nutty and sweet taste that is great roasted (like in this recipe!), mashed, pureed, steamed, and stir fried. It’s so versatile, and packed with healthy vitamins and minerals.
Recently, I’ve been making roasted butternut squash a lot. I love it as an afternoon snack. It’s also a delicious and easy vegetable side dish for weeknight dinners.
How to Roast Butternut Squash
Making this easy roasted butternut squash only takes a few minutes of active chopping time, and then the rest of the time it bakes in the oven
- Chop into 1-inch cubes.
- Liberally season with salt and pepper, toss with a couple of tablespoons of olive oil.
- Then roast at 425 degrees for 20 minutes, or until the edges just start to caramelize and turn a nice golden brown.
Roasted butternut squash is like CANDY. But better. So much better than candy. It’s veggie crack. I couldn’t stop popping these like bad addictive pills. This is so good! Why didn’t you all tell me HOW delicious and so very simple this is?
What to Serve With Roasted Butternut Squash
I eat roasted butternut squash almost once a week, every week, until they are no longer in season. In addition to enjoying this dish as a healthy snack, try serving it as a side dish with these main entrees:
- Cider-Glazed Pork Chops
- Peach Bourbon Grilled Chicken
- Hearty Chili with Stout and Farro
- Easy Honey Baked Chicken
- Best Instant Pot Chili
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Easy Roasted Butternut Squash in Under 30 Minutes
Ingredients
- 1 large butternut squash, peeled and chopped into 1" – 2" cubes
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Chop into 1-inch cubes.
- Season with paprika, salt and pepper. Toss with a couple of tablespoons of olive oil to coat evenly.
- Then roast at 425 degrees for 20 minutes, or until the edges just start to caramelize and turn a nice golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was first published in November 7, 2014. It was updated with new content and photos January 24, 2020.
