This healthy butternut squash recipe is baked in a hot oven and turns out irresistibly sweet and caramelized. If you’d like, top with a dollop of Greek yogurt for a creamy counterpoint! And pickled onions add a tangy flair.
- Make the 1 Hour Quick Pickled Onions.
- Preheat the oven to 425F.
- Chop the butternut squash into 1/2″ cubes (see the video instructions). In a large bowl, mix the butternut squash with the olive oil, garlic powder, kosher salt, and a few grinds of black pepper. Pour the vegetables onto a baking sheet lined with parchment paper or a silicon mat. Roast until tender, about 20 to 25 minutes.
- To serve, place the roasted butternut squash on a platter and top with pickled onions and dollops of Greek yogurt.
- Category: Side Dish
- Method: Baked
- Cuisine: American
Keywords: Butternut Squash, Roasted Squash, Roasted Butternut Squash, Pickled Onions