Garlicky Roasted Butternut Squash #SundaySupper

Simple delicious roasted butternut squash cubes with garlicky olive oil makes a perfect fall or winter side dish.

Winter squash has taken its prominent place in the market – every colorful variety: pumpkin, carnival, delicata, acorn, hubbard, and butternut (just to name a few).  I’m a huge fan of roasting vegetables all fall and winter long, and it’s the sudden sight of all that gorgeous colorful squash that gets me pulling out the roasting pans. Butternut squash is a great candidate for roasting.

HERE’S HOW TO MAKE GARLICKY ROASTED BUTTERNUT SQUASH

The first step is to peel and cut the squash.

I used to be daunted by the thought of peeling and cutting a butternut squash. I’d always buy it pre-peeled and cut at the store. But once I dove in and tried it myself, I realized it’s not that hard to do. I generally cut off the ends first, giving it a stable base. Then I peel it with a regular vegetable peeler.

Standing it up makes it easier to cut in half. Then you can scoop out the seeds and stringy parts with a spoon.

Then cut it into whatever size cubes you like for roasting. For this recipe I like large, 1-inch cubes, because the squash roasts up nice and brown in spots, yet it doesn’t fall apart or get mushy.

I toss the squash cubes with olive oil, salt and pepper….

….then spread them onto a roasting pan, and pop them in the oven for about a half hour.  That’s it!  They’re actually really tasty just like this, but I love the flavor addition of sautéed garlic and parsley to the sweet, nutty roasted squash.

This dish goes beautifully as a side to almost anything!  It’s great hot from the oven but also delicious at room temperature.

This recipe is adapted from a recipe by one of my favorite chefs, Alice Waters, from her Chez Panisse Vegetables Cookbook.

Here’s the recipe for Garlicky Roasted Butternut Squash. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think!

Garlicky Roasted Butternut Squash

★★★★★

5 from 1 reviews

Simple delicious roasted butternut squash cubes with garlicky olive oil makes a perfect fall or winter side dish. Recipe adapted from Chez Panisse Vegetables

• Author: Panning The Globe
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 5-6 1x
• Category: Side Dish
• Method: Oven Roasting
• Cuisine: Vegetarian

Scale 1x2x3x

Ingredients

• To Roast the Squash
• 1 large butternut squash (about 3 pounds), peeled, seeded, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• Garlic and Parsley Topping
• 2 tablespoons extra virgin olive oil
• 1 tablespoon finely minced garlic (3 medium cloves)
• 3 tablespoons finely chopped parsley leaves
• Salt and pepper, to taste

Instructions

1. Roast the Squash: Preheat oven to 400ºF. In a large bowl toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt and several grinds of black pepper.
2. Spread squash out evenly on a baking sheet. Roast for 20 minutes. Toss and roast for another 10 minutes or so, until squash is lightly browned in spots and cooked through.
3. Make the Garlicky Olive Oil Topping: While the squash is roasting, heat 2 tablespoons olive oil in a small non-stick skillet, over medium-low heat. Sauté the garlic for a minute or two, until it’s soft and fragrant. Be careful not to let it brown. Put the cooked squash in a large bowl. Pour the sautéed garlic and oil over the squash. Sprinkle with parsley. Toss gently to combine. Season, to taste, with salt and pepper.

Keywords: roasted squash, roasted butternut squash, oven-roasted squash

Fabulous Fall Recipes

To help get you into the swing of Fall cooking, here are fifty recipes from the talented food bloggers of The Sunday Supper Movement. Enjoy!

Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

• Cheesy Potato Chard Bake by Food Lust People Love
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi’s Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy’s Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane’s Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Bread French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma’s Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee’s Savory Dish
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D’s Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, In

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