- 1-2 large butternut squash, peeled, ends trimmed and seeded
- Extra-virgin olive oil
- Vadouvan spice, for seasoning
- Kosher salt and freshly ground black pepper, to taste
Quick & Easy Roasted Butternut Squash
Joshua Weissman's recipe for the best Thanksgiving side dish on a budget.
Prep
10 minutes
Cook
30 minutes
Total
40 minutes
Serves
10
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Ingredients
Directions
- Preheat the oven to 450°F (232°C).
- Cut the squash into 1” (2.5cm) cubes and transfer into a large bowl.
- Drizzle enough oil to fully coat the squash then season with vadouvan, salt and pepper, to taste. Toss until evenly coated and seasoned.
- Transfer to an aluminum foil-lined baking sheet and spread into an even layer.
- Bake in the oven for 30 minutes or until cooked through and lightly caramelized.
- Remove from the oven and set aside to keep warm.
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