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10 Irresistible Butternut Squash Recipes to Warm Your Fall Menu

10 Irresistible Butternut Squash Recipes to Warm Your Fall Menu - Featured Image
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Learn how to make delicious butternut squash recipes. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil (or melted butter for a richer flavor)
  • 1 teaspoon sea salt (or kosher salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional, for a subtle smoky depth)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 3 cloves garlic, minced
  • 1 tablespoon pure maple syrup or honey (optional, for a touch of sweetness)
  • 1/4 cup chopped pecans or walnuts (optional, for crunch)
  • 2 tablespoons grated Parmesan cheese (optional, for a savory finish)

If you don’t have fresh thyme, rosemary or sage also work beautifully here. And if you prefer a dairy-free dish, simply skip the Parmesan or swap it for nutritional yeast. Mama Lu always said, “Use what you have and what feels good to your soul.” That’s the kitchen rule I live by.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. Mama Lu always said, “A good roast starts with a hot oven and a well-prepped pan.”
  2. In a large bowl, toss the butternut squash cubes with olive oil, minced garlic, salt, pepper, smoked paprika, and thyme until every piece is evenly coated. If you like a little sweetness, drizzle the maple syrup or honey over them and toss again.
  3. Spread the squash out in a single layer on your baking sheet, making sure the pieces aren’t crowded. This helps them roast evenly and get those golden, caramelized edges that make all the difference.
  4. Roast for 25-30 minutes, stirring halfway through, until the squash is tender when pierced with a fork and has a lovely roast color. You’ll know it’s ready when the squash is soft inside but still holds its shape, with some crispy bits on the outside.
  5. About 5 minutes before the squash is done, sprinkle the chopped nuts over the baking sheet and return it to the oven. This toasts them lightly and adds a wonderful crunch to the dish.
  6. Remove the squash from the oven and immediately sprinkle with Parmesan cheese, if using. The warm squash will melt the cheese slightly, adding a savory finish that Mama Lu often used to balance sweetness in her dishes.
  7. Serve warm, straight from the pan, or let it cool slightly and toss into salads or grain bowls. This dish is as flexible as the stories that come with it.

Find it online: https://claracooking.com/butternut-squash-recipes/