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Simple Roasted Butternut Squash

This dish features chunks of ripe butternut squash roasted until caramelized and tender, highlighting its natural sweetness. Enhanced with olive oil, smoked paprika, and a squeeze of lemon, it develops a rich, smoky flavor and a soft, velvety texture. Perfect as a comforting side or a base for various meals, it’s effortless and deeply satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash ripe and firm
  • 2 tablespoons olive oil good quality
  • 1/2 teaspoon salt sea salt preferred
  • 1/2 teaspoon smoked paprika for smoky flavor
  • 1 tablespoon lemon juice freshly squeezed
  • Yogurt or sour cream for serving optional, for creaminess
  • Nuts (optional) toasted walnuts or pecans for crunch

Equipment

  • Chef's knife
  • Vegetable Peeler
  • Baking sheet
  • Silicone spatula
  • Cooling rack

Method
 

  1. Peel the butternut squash with a vegetable peeler, then cut off both ends and slice it in half lengthwise. Scoop out the seeds with a spoon, then chop the flesh into uniform cubes.
  2. Preheat your oven to 200°C (390°F). Place the chopped squash in a large bowl, then drizzle with olive oil, sprinkle with salt and smoked paprika. Toss everything together with a silicone spatula until the cubes are evenly coated.
  3. Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper or a silicone mat, making sure they aren’t crowded. Slide it into the oven and roast for about 25-30 minutes, until the edges are golden and fragrant, and the flesh feels soft when pierced with a fork.
  4. Remove the baking sheet from the oven and let the squash cool for a few minutes. The aroma should be sweet and smoky, with caramelized edges.
  5. Transfer the roasted squash to a bowl and gently mash it with a fork or potato masher for a rustic, slightly chunky texture. For a smoother result, mash until desired consistency is reached.
  6. Squeeze fresh lemon juice over the mashed squash and give it a gentle stir. Taste and adjust salt or lemon if needed to brighten the flavors.
  7. Serve the roasted butternut squash warm, topped with a dollop of yogurt or sour cream for creaminess. Add toasted nuts on top for extra crunch, if desired.

Notes

For an extra layer of flavor, sprinkle fresh herbs like parsley or thyme before serving. This dish keeps well in the fridge for leftovers and can be reheated easily.