Whether you are an overworked, commuter-stressed, designated meal-maker or a secret-chef, you will love this simple, tasty and healthy Garlic Roasted Butternut Squash Recipe with Apple (optional).
Relax. The few ingredient are quick to prep and the outcome is delicious.
This recipe can be done minutes or hours ahead of time and leftovers heat up nicely, taking pressure off the next night’s dinner plate.
WARNING: THIS ISN’T GRANDMA’S BUTTERNUT SQUASH RECIPE!
This isn’t grandma’s boiled bland squished squash. This is richly roasted with sweetness and flavour. A recipe your inner inner child will love, especially if you boost the sweetness with apple (look to the end on how you can add this option).
Peel your butternut squash using potato-peeler until hard peel and green lines are gone (one to two swipes).
Cut off stem end. Cut off a shallow strip from the wider blossom end to allow squash to stand steadily on cutting board. Cut off one strip equal to the width of diced cubes you want. The smaller the diced cubes the faster they will roast which means they will be in the oven for a shorter time and may not get as brown/caramelized as a larger dice. (We recommend about a 2 to 2.5cm cubes.)
Scoop out seed and seed pulp. These is where you can see the value in purchasing a butternut squash based on its ‘neck’ instead of selecting a large bulb portion which is taken up with seed production.
Placing the cut sides down on the cutting board gives you a firm and safer way to dice your squash.
Using a bowl which will fit the amount of diced squash you have, mix together olive oil, garlic salt and pepper (if using). This recipe still works very well for those on a salt free diet; or you can add salt before serving. Pepper is optional; as is any spice you may want to add to balance or enhance the sweetness of the roasted squash; making this recipe your own.
Place diced squash into the oil and garlic mixture and stir to coat well. Let rest for minimum 20 – 30 minutes. (Hey, don’t worry – if it works better for you make it up the night before, or in the morning so this part of dinner prep is done before you get home, it’ll be just fine. Really.)
Preheat oven to 400⁰F. If you want your roasted squash to be well caramelized place rack closer to bottom element. If you prefer it less coloured, place it in the middle.
On a baking sheet lined with tinfoil (if you want extra non-stick assurance, coat with vegetable spray), spread squash mixture in one level. Place in oven for 15 minutes. Turn squash over and cook on other side an additional 15 minutes. These times may have to be reduced or increased depending on the size of your dice and the amount of caramelization desired.
Remove from oven. Sprinkle with salt if desired. Serve immediately.
This will easily become a family favourite … it certainly is at our house. Either this way or when we add apple. Continue reading for this sweet addition.
If you want to take it up a delicious notch, or have it more appealing to younger taste buds, add green apples (or other firm cooking apples). Treat them the same way you did the squash (yes, including the garlic) except keep in a separate bowl until it’s time to add them to the baking sheet. Because the apples will take less time to cook, add the apple mixture to the butternut squash as it nears end of roasting time. Soft: around 10 minutes. Firmer textures: closer to five minutes before end of roasting time.
ENJOY! … you might even want to pass this recipe on to Grandma
If you are looking for more things to do with your left over Butternut Squash, check out our own Butternut Squash Soup.