This is one of these recipes that you will make over and over again. It’s the perfect side dish for the winter and fall, highlighting the sweet flavor of butternut squash that’s spiked with smoked paprika and roasted to perfection. With only five ingredients and 10 minutes of prep time, it’s a “no-brainer” vegetable dish that will cook while you prepare the rest of the meal.
As I mentioned in my last post, Mediterranean Spaghetti Squash with Feta Cheese & Roasted Peppers, there was a flurry of requests on my Facebook page for spaghetti squash and butternut squash recipes.
Since we already use butternut squash in some of our favorite recipes, such as Hearty Chicken Stew with Butternut squash & Quinoa, Baked Tortellini with Turkey, Butternut Squash & Chard and Winter Vegetable Soup with Butternut Squash & Cauliflower, I was ready and willing to come up with another recipe starring this popular wintertime vegetable.
Whenever I roast potatoes, which happens at every time of the year regardless of scorching summer heat, I toss the potatoes with olive oil, smoked paprika, salt and pepper about 95% of the time. It’s so easy that my kids can help throw it together and the ingredients are always available in my pantry. We always buy the supersize bottle of McCormick smoked paprika because we go through the stuff so quickly.
Now, let’s get down to business…
Preheat the oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.
Cut the butternut squash into 3/4-inch cubes.
Place the butternut squash in a large bowl and toss with the olive oil, smoked paprika, salt and pepper.
Transfer the squash to the prepared baking sheet. Roast until the squash is tender, but not mushy, 15 to 20 minutes. Serve.
5-Ingredient Roasted Butternut Squash Recipe with Smoked Paprika
|Serving Size||½ cup|
|Amount Per Serving||As Served|
|Calories 73kcal Calories from fat 17|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 2 1/4 lb. butternut squash, peeled and cubed
- 1 tbsp olive oil
- 3/4 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp ground pepper
- Preheat the oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.
- Cut the butternut squash into ¾-inch cubes.
- Place the butternut squash in a large bowl and toss with the olive oil, smoked paprika, salt and pepper.
- Transfer the squash to the prepared baking sheet. Roast until the squash is tender, but not mushy, 15 to 20 minutes. Serve.
Other butternut squash recipes:
Cookin’ Canuck’s Hearty Chicken Stew with Butternut squash & Quinoa
Cookin’ Canuck’s Baked Tortellini with Turkey, Butternut Squash & Chard
Two Peas and Their Pod’s Creamy Butternut Squash Pasta
Gimme Some Oven’s Butternut Squash, Arugula & Bacon Quiche
Naturally Ella’s Butternut Squash and Blue Cheese Ravioli
Disclaimer: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!