Snacks & Sides

Quick & Easy Roasted Butternut Squash

Joshua Weissman's recipe for the best Thanksgiving side dish on a budget.

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Prep:
10 minutes
Cook:
30 minutes 
Serves:
10
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Quick & Easy Roasted Butternut Squash
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Ingredients

  • 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

Directions

  1. Preheat the oven to 450°F (232°C).
  2. Cut the squash into 1” (2.5cm) cubes and transfer into a large bowl. 
  3. Drizzle enough oil to fully coat the squash then season with vadouvan, salt and pepper, to taste. Toss until evenly coated and seasoned.
  4. Transfer to an aluminum foil-lined baking sheet and spread into an even layer.
  5. Bake in the oven for 30 minutes or until cooked through and lightly caramelized.  
  6. Remove from the oven and set aside to keep warm.

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