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
Made this yesterday and it was delicious. Two of us ate nearly all of it for dinner and wished there was more. Next time I will double it. Thanks for a savory squash recipe. I’m not a fan of sweet vegetable recipes in general, and especially not squash.
Hi Kate!
I know exactly what you mean. I always think that I have a jar of red curry paste, but then I can never find it. So I go and buy another one, and then the vicious cycle starts again. There are actually several things in my kitchen I think I have but I can never find. Maybe one day they will turn up! Butternut squash recipe sounds great!
-B
Made this tonight and really enjoyed it! Although I wish I had sprayed the foil before baking; there wasn’t enough oil to keep the squash from sticking.
Absolutely delish — even my ‘no cooked veggies’ son liked it. I added carrots the second time I made the recipe. I think it would work well with any root veggie.
I made this last night. LOVED the flavors, will be making this OFTEN. I find chopping a butternut squash therapeutic for some reason!
this was fabulous! My new favorite way to make squash!! Thank you for sharing!
I love butternut squash in a completely unhealthy way. I usually just eat it plain with butter and salt, though. Maybe it’s time I dress it up! Great idea!
My 5 year old daughter has the same weird skin allergy! She can’t scoop the guts out of her pumpkin either 🙂
I love the savory squash too. I thought squash was gross until I had it cooked without sugar and LOVE it. Can you really buy pre-peeled, pre-seeded, pre-cubed butternut squash? I have never seen it, but the work this would take to prepare is definitely a draw back for me. If it really exists, where did you find it? Thanks for your awesome recipes!
Okay, missed the message about where you find in your grocery store. I’ve never seen it this way, but will make a quest to search it out in my area. Thanks again!
Okay, just saw where you posted about finding it in your grocery store. I guess I skimmed too quickly the first time. It is my new quest to find this in my town. Thanks again!
This exposes my complete ignorance of anything Squash-related, but are these kind of like cubed french-fry-substitute-things? Maybe tater tots? I’ve never had squash before really and I’d like to try this, but I’m afraid I’ll make a big batch and not like it.
A little bit–the idea is the same. Squash is squishier–it’s not as starchy, so it’s not going to get crispy like potatoes. Squash is kind of a love it or hate it kind of veggie, so I can’t make any promises, haha! 🙂
I had never had squash either, but I made this last night because it sounded so delicious. It tastes just like their baked sweet potato fries.