Autumn Roasted Butternut Squash

Preheat oven to 400F. 

Line a baking sheet with foil and set aside. 

In a large mixing bowl, combine butternut squash, oil, salt, and cinnamon. Stir until oil and spices are evenly distributed.

Pour squash onto lined baking sheet. Bake at 400F for 25 to 30 minutes, flipping once halfway through.

Remove from oven and sprinkle with pecans and pumpkin seeds.

Ingredient Variations and Substitutions

Butternut squash is versatile and can be made into both sweet and savory dishes. Because it is naturally sweet, it pairs well with savory/salty flavors. I always like to add a touch of sea salt as it brings out the sweetness.

Cinnamon also pairs well with any winter squash, adding warmth to the dish. You could add other spices such as cloves, allspice, and ginger, or just add pumpkin spice.

Pecans add a crunch and nuttiness that goes well with sweet squash. If you prefer another nut, consider trying chopped walnuts or hazelnuts. Nuts increase the nutritional value of the dish, bringing in monounsaturated fats, protein, vitamin A, and fiber.

Adding unsweetened dried cranberries or raisins would make a delicious topping.

Cooking and Serving Tips

For convenience, I chop the nuts and measure out the pumpkin seeds while the squash is cooking in the oven. I also often buy pre-cut butternut, as it is a pain to cut up, plus it's a shortcut veggie that saves major cooking time.

To save time on clean-up, I mix up the butternut with the oil and spices right on the lined baking sheet. After the squash is cooked, I recommend pairing it with a dollop of vanilla or plain Greek yogurt for a refreshing combination. With the yogurt, it is best served cold or at room temperature so the yogurt does not melt.

This side dish goes well with any lean meat of choice or tofu. Leftovers can easily be reheated and enjoyed, or roast some Brussels sprouts and add it into the mix. You can create a vegetarian stir-fry with leftovers by pairing it with cooked quinoa or brown rice.

The squash can be sauteed on the stove top but it may not be evenly cooked or cooking time will vary. Toasting the pumpkin seeds and pecans would elevate the texture and nuttiness in both.