Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil (extra virgin works best for flavour)
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1 garlic clove, minced (optional, for an extra layer of flavour)
If you’re out of butternut squash, sweet potatoes or pumpkin also make a lovely substitute. Just adjust the roasting time slightly as needed. For a twist, try adding a pinch of smoked paprika or a splash of balsamic vinegar before roasting.
Instructions
- Preheat your oven to 400°F (200°C). I always set mine a little early to let the warmth fill the kitchen — it’s a small ritual that never fails to make me smile.
- Prepare the squash by peeling it with a sturdy vegetable peeler, then slice off the ends. Cut it in half lengthwise, scoop out the seeds with a spoon, and chop into roughly 1-inch cubes. Try to keep the pieces even so they roast uniformly.
- In a large bowl, combine the olive oil, chopped rosemary, salt, pepper, honey (if using), and minced garlic. Toss the squash cubes in this fragrant mixture, making sure each piece is well coated. This step reminds me of those early mornings when I’d sneak into mum’s kitchen, whisking and folding ingredients like I was crafting something secret and special.
- Spread the coated squash evenly on a baking sheet lined with parchment paper or a silicone mat. Give the pieces some breathing room — overcrowding will steam them instead of roasting.
- Pop the tray into the preheated oven and roast for 25-30 minutes. Halfway through, use a spatula to gently turn the squash cubes so they brown evenly. You’re looking for tender, caramelised edges with a slightly crisp exterior.
- Once roasted, remove the squash from the oven and let it rest for a couple of minutes. This pause lets the flavours settle, much like the quiet moments I cherish after a bustling Sunday roast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
