Vegan Roasted Butternut Squash

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🎃 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.

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