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- Butternut squash: This squash is sweet and creamy. It is easy to peel and cube. Look for one that feels heavy for its size. The skin should be smooth and firm. - Olive oil: This oil helps the squash roast well. It adds flavor and helps spices stick. Use extra virgin olive oil for the best taste. - Herbs and spices: Fresh rosemary and thyme give a great earthy taste. Garlic powder adds depth. Smoked paprika brings a hint of warmth and a nice color. - Maple syrup: A drizzle adds sweetness. It balances the savory flavors of the squash. - Nuts: Chopped pecans or walnuts add crunch. They make the dish more interesting. Toast them for extra flavor. - Garnish suggestions: Fresh parsley brightens the dish. It adds a pop of color and freshness. You can also use pomegranate seeds for a festive touch. First, peel the butternut squash. Use a sharp knife to cut it safely. Next, cut the squash into small cubes. Aim for uniform pieces, about one inch each. This helps them cook evenly. Place the cubes in a large bowl. Now, let’s combine the ingredients. Add three tablespoons of olive oil to the bowl. Then sprinkle in two teaspoons of fresh rosemary and two teaspoons of fresh thyme. Also, add one teaspoon of garlic powder and one teaspoon of smoked paprika. Don’t forget salt and pepper to taste. Toss everything together until the squash is well coated. If you like sweetness, drizzle one tablespoon of maple syrup and mix again. Preheat your oven to 425°F (220°C). This temperature helps to caramelize the squash. Spread the seasoned squash in a single layer on a large baking sheet. Use parchment paper to prevent sticking. Roast the squash for about 25-30 minutes. Halfway through, toss the cubes to ensure even cooking. You want them tender and caramelized. To achieve that nice caramelization, watch the edges. They should turn golden brown. This adds great flavor to your dish. About five minutes before the squash is done, sprinkle chopped pecans or walnuts on top. This will add a nice crunch. Let them toast lightly in the oven. Once everything is ready, take it out and let it cool for a minute. For serving, transfer the squash to a pretty platter. Add fresh parsley on top for color. You can also drizzle a little extra olive oil or balsamic glaze for added flair. It makes the dish look even more delicious! Using the right herbs boosts the flavor of your herb roasted butternut squash. I recommend fresh rosemary and thyme for an earthy taste. They add depth and warmth to the dish. Fresh herbs always taste better than dried ones. If you only have dried herbs, use half the amount. Dried herbs are more potent. You can adapt this recipe to your taste. For a sweet twist, add maple syrup. It brings out the squash's natural sweetness. For a savory option, skip the syrup and add more spices like cumin. You can also mix in other vegetables like carrots or bell peppers for added flavor and texture. Even cooking is key to great results. Spread the butternut squash in a single layer on the baking sheet. This way, each piece cooks evenly. Toss the squash halfway through roasting to ensure it caramelizes beautifully. To avoid soggy squash, use parchment paper for easy lifting and moisture control. This will keep your squash crisp and tasty. {{image_2}} You can easily change the taste of herb roasted butternut squash. Try adding spices like cumin or chili powder for a kick. Both spices blend well with the sweet squash. You can also mix in other veggies. Carrots, bell peppers, or Brussels sprouts work great. Just cut them to a similar size for even cooking. This dish is easy to adapt for different diets. It is naturally vegan and gluten-free. You can skip nuts for a nut-free version. This makes it safe for those with nut allergies. Just keep the flavors strong with herbs and spices. Seasonal herbs and veggies take this dish to another level. In autumn, add sage or thyme. In summer, fresh basil or parsley can brighten the flavors. For festive meals, think about adding cranberries or pomegranate seeds. They add color and a sweet-tart taste. These additions make your dish festive and fun! After cooking, let the herb roasted butternut squash cool down. Place it in an airtight container. This keeps the flavors fresh. Store it in the fridge for up to four days. When reheating, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the squash on a baking sheet. Heat it for about 10-15 minutes. This method keeps the squash crispy. You can also use a microwave, but it may lose some crunch. To freeze your squash, let it cool completely. Then, spread it in a single layer on a baking sheet. Freeze it for about an hour. This prevents the pieces from sticking together. Once frozen, transfer them to a freezer-safe bag or container. It can last up to three months. When you’re ready to eat, thaw it in the fridge overnight. For reheating, preheat your oven to 375°F (190°C). Spread the thawed squash on a baking sheet. Heat for about 15-20 minutes until warm. This brings back its roasted flavor. How do I know when butternut squash is cooked? You can tell butternut squash is cooked when it is tender and easily pierced with a fork. The edges should caramelize to a golden brown. This adds a nice flavor and sweetness. Can I use frozen butternut squash? Yes, you can use frozen butternut squash. It is convenient and saves prep time. Just make sure to thaw it first. Drain any excess moisture before roasting for the best results. What dishes pair well with herb roasted butternut squash? Herb roasted butternut squash pairs well with many dishes. Try it with roasted chicken or pork. It also goes great with quinoa or wild rice. Adding it to salads brings color and flavor. Can I use a different type of squash? Absolutely! You can use acorn squash or pumpkin instead. Each will give a different taste but still be yummy. Just adjust the cooking time as needed. Alternatives for olive oil? You can use avocado oil or melted coconut oil. These oils have high smoke points too. They will still add a nice flavor to the dish. What to serve alongside roasted butternut squash? Serve the squash with a protein like grilled fish or chicken. It also works well with a hearty soup or a leafy salad. This creates a balanced meal. How to incorporate it into meals? Use herb roasted butternut squash in grain bowls. Toss it with leafy greens and nuts for a filling salad. You can even mix it into pasta for a comforting dish. Herb roasted butternut squash is easy and rewarding. We covered ingredients, preparation, cooking methods, and storage tips. With different flavors, textures, and dietary options, there's something for everyone. You can adjust the recipe to fit your taste or the seasons. Enjoy your cooking and let this dish bring warmth and flavor to your meals. Try out the variations and make each batch your own! Happy roasting!

Herb Roasted Butternut Squash

Discover the deliciousness of herb roasted butternut squash with this simple recipe! Perfectly seasoned with fresh herbs, garlic, and a touch of sweetness, this dish is an ideal side for any meal. Learn how to achieve caramelized, tender cubes topped with crunchy nuts and vibrant parsley. Click through to find step-by-step instructions and presentation tips that will elevate your dining table. Enjoy the flavors of fall in every bite!
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Ingredients
  

1 medium butternut squash, peeled and cubed

3 tablespoons olive oil

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon maple syrup (optional for sweetness)

¼ cup chopped pecans or walnuts (for added crunch)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the cubed butternut squash with olive oil, rosemary, thyme, garlic powder, smoked paprika, salt, and pepper. Toss until all the cubes are evenly coated.

      If you like a hint of sweetness, drizzle the maple syrup over the butternut squash and toss again.

        Spread the seasoned squash in a single layer on a large baking sheet lined with parchment paper.

          Roast in the preheated oven for about 25-30 minutes, tossing halfway through, until the squash is tender and caramelized at the edges.

            About 5 minutes before the squash is done, sprinkle the chopped pecans or walnuts on top and return to the oven to toast them lightly.

              Once done, remove from the oven and let it cool for a minute.

                Transfer to a serving platter and garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6.

                    - Presentation Tips: Serve the roasted butternut squash on a rustic wooden board or a vibrant ceramic dish to enhance its warm colors. Drizzle a little extra olive oil or balsamic glaze on top for added flair before serving.