
🎃 Vegan Roasted Butternut Squash
🍽️ Ingredients:
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed (~1-inch pieces)
- 2–3 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional:
- ½ tsp garlic powder or minced fresh garlic
- ½ tsp smoked paprika or cinnamon (depending on sweet vs savory preference)
- Fresh herbs like thyme or rosemary
🔪 Instructions:
1. Preheat the oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Prep the squash
- Peel the squash using a vegetable peeler.
- Slice off the ends, cut in half lengthwise, and scoop out the seeds.
- Cut into 1-inch cubes for even roasting.
3. Season
- Place the cubed squash in a large mixing bowl.
- Drizzle with 2–3 tbsp olive oil, and sprinkle with salt, pepper, and any optional seasonings you like.
- Toss until well coated.
4. Roast
- Spread the squash in a single layer on the baking sheet (don’t overcrowd).
- Roast for 25–35 minutes, flipping halfway through, until the squash is tender and golden brown at the edges.
5. Serve
- Serve warm as a side dish, or cool and use in grain bowls, salads, tacos, or wraps.
🧊 Storage:
- Refrigerate leftovers in an airtight container for up to 4–5 days.
- Reheat in the oven or air fryer to bring back crisp edges.
💡 Variations:
- Sweet version: Toss with a bit of maple syrup and cinnamon before roasting.
- Spicy version: Add a pinch of cayenne or chili flakes.
- Herby version: Add chopped fresh rosemary or thyme in the last 10 minutes of roasting.