I love this technique for quick-roasting peeled butternut squash. By cutting the squash into small pieces and using fairly high heat, I get nicely browned and perfectly tender squash in no time. It's a great base ingredient for so many things, from Butternut, Fresh Corn, and Black Bean Quesadillas to Butternut Tacos with Feta and Chili Crisp to Risotto to toast. I've included a little flavor boost, Maple-Lime Butter, below, but you don't have to use it, especially if you are dairy-free. (This recipe is alpha-gal friendly without the optional butter.)
Another delicious way to go is this version with Cranberry-Ginger Butter and Toasted Walnuts.
Serves 3 to 4 as a side or yields enough for the quesadilla recipe
- 3 cups small-diced (1/2 inch) peeled butternut squash (about 14 ounces)
- 2 tablespoons olive oil or canola oil
- 1/2 teaspoon kosher salt
- Maple-Lime Butter (optional, below)
1. Heat the oven to 450 degrees. Line a heavy-duty rimmed sheet pan with parchment paper.
2. Toss the squash with the oil and salt. Spread the squash in one layer on the sheet pan. Roast, flipping once with a spatula if you like, until the squash is tender and nicely browned around the edges, 25 to 30 minutes.
3. Set aside if using in another recipe, or serve right away, tossed with the some of the Maple-Lime Butter, if using.
Maple-Lime Butter
Melt 1 tablespoon unsalted butter in a small saucepan over medium-low heat. Add 2 teaspoons maple syrup, 1 teaspoon fresh lime juice, and a pinch of salt. Whisk well and remove from the heat.
