Can you eat the skin of roasted butternut squash?

While the skin of butternut squash is edible, it is not pleasant because it is tough and papery. It is best to peel it before roasting.

What other flavors go well with butternut squash?

Using turmeric and smoked paprika is our favorite way to season roasted squash, but there are many other flavor pairings that are great too! We like to roast the squash with oil, salt, pepper and a little chopped fresh thyme. Then when it comes out of the oven drizzle on aged balsamic vinegar. It is also wonderful when paired with maple syrup and cinnamon. For added crunch add toasted squash seeds on top!

Easy, Delicious Roasted Butternut Squash Recipe

Name: Roasted Butternut Squash with Smoked Paprika
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups); 2 tablespoons extra-virgin olive oil; 2 teaspoons Smoked Paprika; ¾ teaspoon salt; ½ teaspoon ground Turmeric; ½ teaspoon garlic powder

Description

Here is a simple way to make Roasted Butternut Squash with the flavorful addition of Smoked Paprika and turmeric. It is a healthy side dish to serve for Thanksgiving, and can be made ahead and reheated.

Ingredients

Units Scale

3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
2 tablespoons extra-virgin olive oil
2 teaspoons Smoked Paprika
3/4 teaspoon salt
1/2 teaspoon ground Turmeric
1/2 teaspoon garlic powder

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Instructions

Preheat oven to 375 degrees F.
Toss squash cubes with oil, paprika, salt, turmeric and garlic powder in a large bowl to coat. Spread out on a large rimmed baking sheet. Roast, stirring once or twice, until the squash is tender, and starting to brown in spots, 32 to 37 minutes.

Notes

TO MAKE AHEAD: Leave the roasted squash on the sheet pan to cool and then transfer it to a nice casserole dish with a cover. Refrigerate up to 24 hours. Preheat the oven to 350 degrees F. Place the casserole in the oven and let it warm up until it is steaming hot, about 45 minutes. Keep covered until ready to serve. To reheat in the microwave, cover with parchment or a paper towel. Microwave at 50% power for 5 minutes. Gently stir. If the squash is not hot all the way through, microwave up to 2 minutes more at 50% power.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 100
Sugar: 3 g
Sodium: 250 mg
Fat: 4 g
Saturated Fat: 0 g
Carbohydrates: 17 g
Fiber: 3 g
Protein: 1.5 g