Ingredients with Measurements:
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- Baking sheet
- Parchment paper
- Sharp knife
- Spoon
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and remove the seeds and pulp with a spoon.
3. Cut the squash into 1-inch cubes and place them in a mixing bowl.
4. Add olive oil, salt, black pepper, garlic powder, cinnamon, and nutmeg to the bowl and toss the squash cubes until they are evenly coated.
5. Line a baking sheet with parchment paper and spread the squash cubes in a single layer.
6. Roast the squash in the preheated oven for 25-30 minutes or until they are tender and golden brown.
7. Remove the baking sheet from the oven and let the roasted butternut squash cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 110
Fat: 7g
Carbohydrates: 12g
Fiber: 2g
Protein: 1g
Substitutions for ingredients:
- You can use any other winter squash instead of butternut squash, such as acorn squash or pumpkin.
- You can use any other cooking oil instead of olive oil, such as vegetable oil or coconut oil.
- You can adjust the amount of salt, pepper, and spices to your taste.
Variations:
- Add 1 tablespoon of honey or maple syrup to the seasoning mixture for a sweet and savory flavor.
- Add 1/4 cup of chopped pecans or walnuts to the roasted butternut squash for extra crunch.
- Add 1/4 cup of crumbled feta cheese or goat cheese to the roasted butternut squash for a creamy and tangy flavor.
Tips and tricks:
- Make sure to cut the squash into evenly sized cubes to ensure even roasting.
- You can peel the butternut squash before cutting it into cubes, but it's not necessary.
- Don't overcrowd the baking sheet, or the squash cubes will steam instead of roast.
- You can roast the squash ahead of time and reheat it in the oven or microwave before serving.
Storage instructions:
- Store the leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- To reheat the roasted butternut squash, place it in a preheated oven at 350°F (180°C) for 10-15 minutes or microwave it for 1-2 minutes.
Presentation ideas:
- Serve the roasted butternut squash in a large bowl or on a platter.
- Garnish the roasted butternut squash with fresh herbs, such as parsley or thyme.
Pairings:
- Roasted butternut squash pairs well with roasted chicken, pork chops, or grilled salmon.
- Serve it with a side of steamed green beans or roasted Brussels sprouts.
Troubleshooting advice:
- If the squash cubes are not tender enough after roasting, you can put them back in the oven for a few more minutes.
- If the squash cubes are too dry, you can drizzle some more olive oil over them before serving.
Food safety advice:
- Make sure to wash the butternut squash thoroughly before cutting it.
- Use a sharp knife to cut the squash to avoid accidents.
- Store the leftover roasted butternut squash in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Butternut squash is a type of winter squash that originated in North America and has been cultivated for thousands of years.
- It was introduced to Europe in the 1940s and has since become a popular ingredient in many cuisines around the world.
Flavor profiles:
- Roasted butternut squash has a sweet and nutty flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
- Serve the roasted butternut squash as a side dish or as a vegetarian main course.
- You can also use it as a topping for salads or pizzas.
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Taste: Sweet, Savory, Nutty, Earthy, Caramelized