Roast Butternut Squash Per Sonia Stevenson

Elevate your mealtime with the irresistible flavors of Roast Butternut Squash Per Sonia Stevenson, a vegetarian masterpiece that's both simple and striking. This recipe combines tender, golden butternut squash cubes with the bold aroma of fresh rosemary and garlic, perfectly balanced with sea salt, black pepper, and a touch of chili flakes for optional heat. Roasted to perfection, the squash is lightly caramelized for a natural sweetness, while an optional sprinkle of Parmesan cheese adds a satisfying crunch. Ready in under an hour and requiring only a handful of ingredients, this dish is a versatile favorite – perfect as a wholesome side, a vegetarian main, or even a holiday table centerpiece. Healthy, flavorful, and effortlessly gourmet, this roasted squash recipe is bound to become a staple in your kitchen. Keywords: Roast butternut squash, rosemary garlic squash, vegetarian side dish, caramelized butternut squash, easy cooking recipes.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 whole (about 2 pounds) Butternut squash
• 3 tablespoons Olive oil
• 2 sprigs (chopped) Fresh rosemary
• 4 cloves (minced) Garlic
• 0.5 teaspoons Sea salt
• 0.25 teaspoons Freshly ground black pepper
• 0.25 teaspoons (optional) Chili flakes
• 2 tablespoons (grated, optional) Parmesan cheese

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Wash the butternut squash thoroughly. Peel the squash, cut it in half lengthwise, and scoop out the seeds with a spoon. Cut the flesh into roughly 1-inch cubes for even roasting.

Step 3

Place the squash cubes in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.

Step 4

Add the chopped rosemary, minced garlic, sea salt, black pepper, and chili flakes (if using) to the bowl. Mix well to distribute the seasoning evenly.

Step 5

Spread the seasoned squash cubes out onto the prepared baking sheet in a single layer to ensure even roasting.

Step 6

Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the squash is tender and lightly caramelized around the edges. Stir the squash halfway through the cooking time to ensure even browning.

Step 7

Optional: In the last 5 minutes of roasting, sprinkle the grated Parmesan cheese over the squash for a crispy, golden topping.

Step 8

Remove the squash from the oven and let it cool slightly before serving. Adjust the seasoning with additional salt and pepper if needed.

Step 9

Serve warm as a side dish, or enjoy it as a light vegetarian main dish with a fresh salad or crusty bread.

Nutrition Facts

Serving size	(976.5g)

Amount per serving	% Daily Value*
Calories	802.6

Total Fat 45.8g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 8.9mg	0%
Sodium 1266.1mg	0%
Total Carbohydrate 99.9g	0%
Dietary Fiber 29.8g	0%
Total Sugars 18.0g
Protein 12.3g	0%

Vitamin D 0IU	0%
Calcium 489.8mg	0%
Iron 6.3mg	0%
Potassium 2646.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 5.7%

Carbs: 46.4%