This tasted amazing! Everyone loved it. This is my go to way to prep butternut squash going forward.
Why you’ll love this roasted butternut squash
This recipe was something that just came together at the last minute. I had a squash to use and I was in the mood for something with a little Asian-inspired, so I used what I had on hand and when it came out of the oven, I was so impressed. I couldn’t stop eating it.
I’ve made it so many times since, and I’m still obsessed. I’ve added a little cilantro for color and freshness, but you could totally skip that if you don’t have it or don’t love it. Either way, you will love this squash – even if you don’t like butternut squash.
→ If you like this recipe, you should also try my roasted golden beets, roasted cauliflower with tahini and harissa (a True Kitchen copycat recipe) or my favorite roasted carrots.
Ingredient notes:
- Butternut squash – I normally buy a full squash because it’s more budget-friendly and they last in the pantry for a really long time (I’m talking like weeks), but you can also use pre-cut squash. I haven’t tried it with frozen, but I’d guess you might just get a little less caramelization due to the water content.
- Sambal oelek – This is a basic chili paste, and you should be able to find it in the international aisle of your grocery store (probably by the Sriracha and soy sauce). If you can’t find it there, it’s always available at local Asian markets and on Amazon. You can also substitute a Calabrian chile paste.
- Soy sauce – I used reduced-sodium soy sauce, but if you’re using regular, you might want to adjust the amount of salt in the recipe. You can also substitute tamari if you want to make this recipe gluten free.
- Rice vinegar – I used unsweetened and unseasoned rice vinegar. You could also substitute a red or white wine vinegar if you have that instead. I wouldn’t recommend a balsamic because it will be much sweeter.
- Toasted sesame seeds – I like to buy my sesame seeds already toasted. It saves me a prep step and it doesn’t really cost much extra.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
For the best results when roasting butternut squash, ensure you’re not overcrowding the pan and make sure to use enough oil to coat all of the squash well. Start with a well preheated oven and if your squash seems super moist, pat it dry before seasoning it. You can always extend cooking time by 3-5 minute increments if you have not reached the golden caramelization that you want.
Although the skin of butternut squash is edible once cooked, it can become tough and chewy when its roasted so I would recommend that you peel your butternut squash before roasting. If you don’t want to peel it, just make sure to wash the squash well before chopping.
More squash recipes: wheat berry salad with butternut squash / autumn squash soup / butternut squash and kale salad / butternut squash pasta sauce
Roasted Sesame Butternut Squash
Ingredients
- 1 butternut squash, peeled and cubed (about 2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon sambal oelek chili paste
- 1 tablespoon reduced-sodium soy sauce
- 1/2 tablespoon rice vinegar
- 1 garlic clove minced
- 1 teaspoon fresh minced or grated ginger
- 1 teaspoon sesame seeds
- 1/2 teaspoon sesame oil
- 1/2 teaspoon coarse salt
- Black pepper, to taste
- For garnish: chopped fresh cilantro, toasted sesame seeds
Instructions
- Prep. Preheat your oven to 400˚F and line a baking sheet with parchment paper. Set aside.Peel and seed your butternut squash. Then cut it into roughly 1-inch cubes (it doesn't have to be perfect). Then spread it out onto your baking sheet in a single layer.
- Season the squash. Mix the sauce ingredients in a small bowl and pour over the squash. Using clean hands or a spatula, stir to coat the squash in the sauce. Then, season with salt & pepper, to taste.
- Season the squash. Mix the sauce ingredients in a small bowl and pour over the squash. Using clean hands or a spatula, stir to coat the squash in the sauce. Then, season with salt & pepper, to taste.
- Bake the squash. Pop your squash into the oven and let it bake for about 35 minutes or until the squash is fork tender with caramelized edges. Remove from the oven and garnish with fresh cilantro or extra sesame seeds before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This tasted amazing! Everyone loved it. This is my go to way to prep butternut squash going forward.