Quick Butternut Squash Recipe

Sometimes, I forget how transformative simple roasting can be. This butternut squash recipe is all about that—turning a humble, often overlooked vegetable into something caramelized and rich, with barely any fuss. It’s my go-to when I want comfort without the clutter of complicated steps or ingredients.

Why I Keep Coming Back to This Recipe

It’s honest, no-fuss, and adaptable. The aroma alone makes me pause—notes of sweet squash, smoky paprika, and toasted sesame. Plus, it always hits the spot whether served warm straight from the oven or chilled in a salad the next day.

Breaking Down the Ingredients

• Butternut squash: Sweet, dense, and lush; the star of the dish that turns tender and caramelized.
• Olive oil: Helps roasting evenly and adds a fruity richness to the squash.
• Salt and smoked paprika: Enhance sweetness and add smoky depth; skip for a milder flavor.
• Garlic: Gives a pungent warmth; add later if you prefer milder notes.
• Lemon juice: Brightens the dish with a zesty tang, balancing the natural sweetness.
• Sesame oil and seeds: Add nutty aroma and texture contrast—think toasty and fragrant.
• Fresh herbs: Finish with parsley or cilantro for freshness—skip if you want pure roasted flavor.

Tools & Equipment for Roasting Perfection

• Sharp vegetable peeler: To peel the tough skin of the squash easily.
• Chef’s knife: For chopping the squash into even cubes.
• Baking sheet: To hold the squash in a single layer for even roasting.
• Parchment paper: To prevent sticking and make cleanup easier.
• Small bowl and spoon: To prepare the garlic-miso drizzle.

Step-by-Step to Perfectly Roasted Butternut Squash

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Peel the butternut squash carefully, then cut it into 2cm (¾ inch) cubes.

Step 3: Toss the cubes with olive oil, salt, and a pinch of smoked paprika.

Step 4: Spread the squash evenly on a baking sheet lined with parchment paper.

Step 5: Roast for 25-30 minutes, flipping halfway, until edges are caramelized and fragrant.

Step 6: While it roasts, prepare a quick garlic-miso drizzle: mix minced garlic, white miso, lemon juice, and a splash of sesame oil.

Step 7: Once the squash is tender and golden, toss with the garlic-miso sauce.

Step 8: Finish with a sprinkle of toasted sesame seeds and chopped fresh herbs.

Roasted Butternut Squash with Sesame and Herbs

This dish features tender, caramelized butternut squash roasted to bring out its natural sweetness, enhanced with smoky paprika and olive oil. Finished with a nutty sesame drizzle and fresh herbs, it offers a warm, visually appealing presentation with a soft, golden interior and slightly crispy edges.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: comfort food

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 kg butternut squash peeled and cubed
• 2 tablespoons olive oil for tossing the squash
• 1 teaspoon salt to season the squash
• 1/2 teaspoon smoked paprika for smoky flavor
• 2 cloves garlic minced
• 1 tablespoon lemon juice brightens the dish
• 1 teaspoon sesame oil for the drizzle
• 1 tablespoon sesame seeds toasted and sprinkled
• 2 tablespoons fresh herbs chopped parsley or cilantro

Equipment

• Sharp vegetable peeler
• Chef's knife
• Baking sheet
• Parchment paper
• Small bowl and spoon

Method

 

1. Peel the butternut squash with a sharp vegetable peeler, then cut it into evenly sized 2cm cubes using a chef’s knife.
2. Toss the squash cubes with olive oil, salt, and smoked paprika in a large bowl until evenly coated.
3. Spread the seasoned squash in a single layer on a parchment-lined baking sheet, ensuring they aren’t crowded.
4. Roast in a preheated oven at 200°C (390°F) for 25-30 minutes, flipping halfway through, until edges are golden and fragrant.
5. While the squash roasts, prepare the garlic-miso drizzle by mincing the garlic and mixing it with lemon juice, sesame oil, and a small spoonful of white miso in a bowl.
6. Once the squash is tender and caramelized, transfer it to a serving bowl and toss gently with the garlic-miso sauce until well coated.
7. Sprinkle with toasted sesame seeds and chopped fresh herbs for added aroma and freshness.
8. Serve warm or chilled, enjoying the crispy edges, soft interior, and vibrant flavors.

Cooking Checkpoints & Tips to Nail It

• Edges should be deeply golden and slightly crisp.
• Smell should be sweet with a smoky undertone.
• Squash should yield easily when pierced with a fork.
• If edges are burning, lower oven temperature slightly or cover with foil.

Common Mistakes & How to Fix Them

• Over-torched edges.? If edges are burnt, lower oven temp or cover with foil.
• Too much moisture causing sogginess.? If squash is soggy, roast at a higher temp or spread out more.
• Lack of seasoning.? If flavor is bland, add a splash of soy sauce or a pinch of chili flakes.
• Garlic turning bitter.? If the garlic burns, add it later or reduce heat.

This roasted butternut squash is a testament to simplicity—sweet, smoky, and with a tender bite. It’s perfect as a side or tossed into salads, grain bowls, or even on its own. Making it this way keeps the flavors honest and the process straightforward, so you can focus on the cozy aroma filling your kitchen. Play around with toppings or spices—this dish invites your personal touch.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.