Caramelized Roasted Butternut Squash

A quick and delicious way to enjoy one of fall and winter’s BEST veggies: butternut squash!  Caramelized and tender cubes of butternut squash make an irresistible side dish for your fall meals!

Roasted butternut squash is easy to make and I provide lots of seasoning options to personalize and get creative!

This is easily one of my very favorite ways to enjoy butternut squash (besides baked goods like my paleo chocolate butternut muffins, or of course my popular dairy free pumpkin soup).

And since I usually grow it in my own garden, I have plenty to access, lucky me!

Luckily, butternut squash is readily available in most grocery stores too!

It is so simple to throw together, and I can easily polish off a whole squash all to myself when it is prepared this way….addicting!

It is especially simple if you can find the fresh  pre-peeled and cubed squash….I find mine at Costco sometimes in the produce section.  Although, I have spotty luck with quality and flavor on that front…so I still recommend cutting up your own.

I almost hesitate to call this a recipe…but I know how my brain works…sometimes I need to to SEE something to trigger what I already know.

Roasted butternut squash flavor variation ideas:

• play around with the fats for different flavors.  Coconut oil, avocado oil,  and ghee are great options.  Duck fat!!
• add some fresh herbs in at the end….or infuse your cooking fat, over low heat on the stove with the herbs before you toss it with the squash cubes.  Sage is one of my favorites, rosemary a close second.
• add garlic, minced the last 10 minutes or so of roasting (it will burn otherwise)
• like it sweeter?  Add some maple syrup.  But wait to do this until halfway through cooking time so the sugar does not burn.  Cinnamon marries especially well with this!

Need it quicker?  Cut the cubes smaller!

The squash will be tender at around 30 minutes.  If you enjoy your squash like this, then by all means, enjoy!  I like to leave it roasting for another 15 minutes to get the cubes nice and golden and caramelized.

Serving suggestions for the roasted butternut squash:

On the off chance you didn’t polish off the entire pan in one sitting, leftover roasted butternut squash transforms into one of my FAV breakfast treats: squash with bacon, rosemary, goat cheese, and a molten egg!  Simply cook chopped bacon, set aside.  Sauté the squash in same pan WITH chopped rosemary to reheat, then top with chopped bacon, goat cheese crumbles, and finally an sunny side up egg!  You could throw in some spinach if you like.   You’re welcome.

Roasted squash also serves very well with many meats!  My chicken marbella and instant pot chicken thighs would be my top picks!

Additional winter squash recipes? 

• My Paleo Roasted Squash Slices is a creative and fun twist for delicata or acorn squash!
• Easily one of my family’s favorite recipes: Paleo Pumpkin Bread
• I love to kick off my day with this healthy Paleo Pumpkin Pie Smoothie 
• A creamy and surprising flavor of ice cream perfect for your next ala mode: Dairy Free Pumpkin Ice Cream
• This dairy free butternut squash lasagna look amaze balls!
• Stuffed honeynut squash is a great way to enjoy one of the newer varieties to hit the shelves!

Click here to see all my recipes that include pumpkin or squash!!

Simple Roasted Butternut Squash Recipe:

If you try this simple fall side, be sure to come back and leave your feedback!!

 

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