Roasted Butternut Squash (Printable Version)
# What You'll Need:
→ Squash
01 -
1 medium butternut squash, peeled and cubed (approximately 800 g)
02 -
15 ml (1 tbsp) olive oil
03 -
1 tsp (5 g) salt
04 -
1/2 tsp (1 g) ground black pepper
05 -
1/2 tsp (1 g) ground cinnamon
06 -
1/4 tsp (0.5 g) garlic powder
07 -
1/4 tsp (0.5 g) onion powder
→ Toppings
08 -
120 ml (1/2 cup) goat cheese, crumbled
09 -
120 ml (1/2 cup) pomegranate seeds
10 -
30 ml (2 tbsp) fresh rosemary, chopped
# Step-by-Step Directions:
01 -
Preheat oven to 200°C to prepare for roasting.
02 -
In a large bowl, toss the peeled and cubed butternut squash with olive oil, salt, pepper, cinnamon, garlic powder, and onion powder until evenly coated.
03 -
Spread seasoned cubes evenly on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
04 -
Remove squash from oven and immediately sprinkle with crumbled goat cheese and pomegranate seeds while still warm.
05 -
Garnish with chopped fresh rosemary and serve warm.
# Helpful Notes:
01 -
Cut squash into uniform 2.5 cm cubes for even roasting.
02 -
Avoid overcrowding the baking sheet to ensure caramelization.
03 -
Use high-quality olive oil for enhanced browning and flavor.