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Roasted Butternut Squash with Smoked Paprika

This roasted butternut squash recipe highlights the vegetable's natural sweetness, intensified through oven roasting until caramelized and tender. Tossed with olive oil, salt, smoked paprika, and optional herbs, the cubes develop a rich, golden-brown exterior with a soft, velvety interior. The final dish showcases a balance of smoky depth and sweet, crispy edges, perfect as a side or standalone snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash firm and heavy
  • 2 tablespoons olive oil good quality
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • to taste pepper freshly ground
  • optional fresh rosemary or thyme chopped, if desired
  • 1 tablespoon balsamic vinegar balsamic vinegar optional, for finishing

Equipment

  • Vegetable peeler
  • Sharp Chef's Knife
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup. Peel the butternut squash carefully using a vegetable peeler.
  2. Once peeled, slice off the stem and bottom ends for stability.
  3. Slice the squash in half lengthwise, then scoop out the seeds with a spoon.
  4. Cut the flesh into roughly 2.5 cm (1-inch) cubes, keeping the pieces uniform for even roasting.
  5. Place the cubes in a large bowl, then drizzle with olive oil. Sprinkle with salt, smoked paprika, and freshly ground pepper. Toss gently to coat each piece evenly.
  6. Spread the seasoned squash cubes in a single layer on the prepared baking sheet, ensuring they aren't crowded to promote caramelization.
  7. Place the baking sheet in the oven and roast for about 25-30 minutes, flipping the cubes halfway through. You'll see deep amber edges forming and hear a gentle caramelizing sound.
  8. Once roasted, remove the sheet from the oven and let the squash rest for 5 minutes. The edges should be crispy, and the flesh tender and fragrant.
  9. If using, drizzle the balsamic vinegar over the warm squash for an extra burst of sweetness and brightness. Toss lightly to combine.
  10. Garnish with chopped fresh herbs like rosemary or thyme for a fresh, aromatic finish, if desired. Serve the roasted butternut squash warm as a side dish or enjoy it on its own for a sweet, smoky treat with a satisfying crunch.

Notes

For extra flavor, sprinkle with a pinch of cinnamon or a dash of honey before roasting.