5-Ingredient Roasted Butternut Squash Recipe with Smoked Paprika

With only 5 ingredients and a quick cooking time, this roasted butternut squash recipe with smoked paprika is the perfect side dish.

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…

The recipe:

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.

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

5-Ingredient Roasted Butternut Squash Recipe with Smoked Paprika

From the kitchen of Cookin Canuck. www.cookincanuck.com

Print Pin Rate

Course: Entrees

Cuisine: American

Keyword: Holiday Recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 Servings

Calories: 74kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 2 1/4 pounds butternut squash peeled and cubed
• 1 tablespoons olive oil
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

Instructions

• 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.

Notes

WW (Old Points) 1 / WW (Points+) 1

Nutrition

Calories: 74kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 449mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13655IU | Vitamin C: 26.8mg | Calcium: 61mg | Iron: 0.9mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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