Crispy Roasted Squash

$- Butternut squash - Olive oil - Spices and seasonings The main star of this dish is the butternut squash. It offers a sweet flavor and smooth texture. I use about one medium squash, peeled and diced into one-inch cubes. This size helps the squash roast evenly and become perfectly crispy. You will also need two tablespoons of olive oil to help the squash brown nicely. I love using extra virgin olive oil for its rich taste. Next, we need spices to boost the flavor. I use: - One teaspoon of smoked paprika for a warm, smoky taste. - One teaspoon of garlic powder for that savory note. - Half a teaspoon of ground cumin for an earthy touch. - Sea salt and freshly cracked pepper to taste. Feel free to add a pinch of cayenne pepper if you like some heat! - Additional spices - Garnishes You can get creative with your spices! Consider adding dried herbs like thyme or rosemary for a fragrant lift. You can also swap in chili powder for a different kick. For a pop of color and freshness, I often sprinkle some finely chopped parsley on top before serving. This adds a lovely contrast against the golden squash. - Best types for roasting - Texture and flavor profiles While I love butternut squash, you can try other types too! Delicata squash has a sweet flavor and is easy to slice. Acorn squash offers a mild taste and a fun shape. Each type has its unique texture and flavor, so feel free to experiment. Just remember, the key is to choose squash that will roast well. It should be firm and free of blemishes for the best results. For the full recipe, check out the Crispy Roasted Squash Delight! To start, you need to prep the squash. Take 1 medium butternut squash. Peel it and cut it into 1-inch cubes. This size helps it cook evenly. Next, mix your seasoning. In a large bowl, add the squash cubes. Pour in 2 tablespoons of extra virgin olive oil. Then, add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon ground cumin. Season with sea salt and freshly cracked pepper to taste. If you like heat, add 1/4 teaspoon cayenne pepper. Toss everything until the squash is well coated. Now, preheat your oven to 425°F (220°C). A hot oven helps the squash get crispy. Line a baking sheet with parchment paper. This makes cleanup easy. Spread the seasoned squash on the sheet in a single layer. Make sure the pieces are not touching. This spacing is key for crispiness. Roast the squash for about 25-30 minutes. Halfway through, flip the pieces with a spatula. This ensures even browning. Look for visual cues. The squash should be golden brown and crispy on the edges. When it meets these signs, it is ready! - Spacing and layering: Make sure to spread squash evenly on the baking sheet. Leave space between each piece. This allows hot air to circulate and gives you a nice crunch. If the squash pieces touch, they will steam instead of roast. - Importance of moisture: Dry squash roasts better. Pat the pieces dry with a paper towel before seasoning. This step helps them crisp up nicely in the oven. - Flavor combinations: The spices you choose can change the taste. I love using smoked paprika and garlic powder together. They bring a warm, smoky flavor to the squash. - Using fresh herbs versus dried: Fresh herbs add brightness. Try using fresh parsley or thyme right before serving. Dried herbs work well too, but add them during cooking for best results. - Best pairings with other dishes: Crispy roasted squash goes great with roasted chicken or fish. It adds a sweet touch to savory mains. - Creative serving ideas: Serve the squash on a bed of greens. Drizzle with balsamic glaze for a sweet and tangy contrast. This way, it looks beautiful and tastes even better. For the full recipe, check out Crispy Roasted Squash Delight. {{image_4}} You can try many types of squash for this dish. Acorn squash adds a sweet taste. Delicata squash has a creamy texture, making it perfect. You can also use spaghetti squash for a fun twist. When using different squash, adjust the cooking time. Some squash may need more time to roast. Others may cook faster. You can change the flavor to fit your mood. For sweet squash, add maple syrup or brown sugar. This makes a wonderful caramelized finish. If you like heat, add chili powder or fresh jalapeños. Spices like cinnamon or nutmeg can also give a warm flavor. Experiment with your favorite spices to find your perfect mix. This recipe is easy to modify for different diets. It is naturally gluten-free, so you don’t need to worry. To make it vegan, simply use oil instead of butter. You can also add nuts or seeds for extra crunch and protein. These simple swaps help everyone enjoy crispy roasted squash. To keep your crispy roasted squash fresh, store it in the fridge. Use an airtight container. This helps lock in moisture and flavor. - Refrigeration Recommendations: Store in the fridge for up to three days. - Freezing Advice: If you want to freeze it, let it cool first. Place in a freezer-safe bag. It can last up to three months in the freezer. Crispy roasted squash is best when fresh. But with proper care, it can last a bit longer. - How long will it last? In the fridge, it lasts about three days. If frozen, it stays good for three months. - Signs of spoilage: Look for soft spots or a change in color. If it smells sour, it is best to toss it out. Reheating your squash correctly is key to keeping it crispy. - Best methods for reheating: Use an oven or a toaster oven for best results. Set it to 350°F (175°C) and heat for about 10 minutes. - Maintaining crispiness: Avoid using a microwave, as it can make the squash soggy. If you must use one, heat for a very short time. To make your squash crispier, follow these tips: - Use high heat: Roasting at 425°F (220°C) works best. - Cut evenly: Dice the squash into 1-inch cubes for even cooking. - Don’t overcrowd: Spread the squash in a single layer on the baking sheet. - Flip halfway: Turn the squash pieces halfway through cooking for even crispness. Crispiness comes from good air circulation. If pieces touch, they steam instead of roast. Yes, you can prep the squash ahead of time. Here’s how: - Cut and season: Dice the squash and mix with oil and spices. - Store: Place in an airtight container in the fridge for up to 24 hours. - Roast when ready: Just pop it in the oven when you’re set to eat. This saves time on busy days and keeps flavors fresh. Crispy roasted squash pairs well with many dishes: - Grilled meats: Chicken, pork, or steak complement the sweetness. - Salads: Toss with greens for a fresh crunch. - Grains: Serve over rice, quinoa, or couscous for a hearty meal. - Dips: Pair with yogurt or tahini sauce for extra flavor. These combinations create a balanced plate. Look for these signs of doneness: - Color: The squash should be golden brown. - Texture: When pierced with a fork, it should feel tender. - Crisp edges: The edges should be crisp and slightly caramelized. For the best results, keep an eye on it as it roasts. Enjoy the crispy roasted squash from the Full Recipe! Roasting butternut squash is simple and rewarding. You learned the key ingredients and steps to prepare tasty, crispy squash. I shared tips for flavor, texture, and serving ideas. Exploring variations allows you to customize your dish. Remember to store leftovers properly for best results. Now, you can enjoy this healthy dish anytime. Embrace your new skills and get creative in your kitchen!$

Discover the ultimate Crispy Roasted Squash Delight that’s perfect for fall! With simple ingredients and easy steps, this recipe will transform your butternut squash into a deliciously crispy treat. Infused with smoky paprika and garlic, it’s a healthy side dish or snack everyone will love. Ready in just 35 minutes, click through now to explore this flavorful recipe and impress your family with your cooking skills!

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Ingredients

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Sea salt and freshly cracked pepper, to taste

1/4 teaspoon cayenne pepper (optional, for a spicy kick)

Fresh parsley, finely chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C) to prepare for roasting.

In a large mixing bowl, combine the diced butternut squash with the extra virgin olive oil, smoked paprika, garlic powder, ground cumin, sea salt, freshly cracked pepper, and cayenne pepper (if using). Use a spatula or your hands to toss the squash pieces thoroughly until they are evenly coated in the spice mixture.

Next, line a baking sheet with parchment paper for easy cleanup. Spread the seasoned squash in a single layer on the baking sheet. Ensure that the pieces are not overcrowded—this will help them become crispy during roasting.

Place the baking sheet in the preheated oven and roast the squash for about 25-30 minutes. Halfway through the cooking time, use a spatula to flip the squash pieces to achieve an even crispiness on all sides. You’ll know they’re ready when they are beautifully golden brown and crisp on the edges.

Once roasted to perfection, carefully remove the baking sheet from the oven and allow the squash to cool for a few minutes before serving.

Just before serving, sprinkle the crispy roasted squash with freshly chopped parsley for a bright pop of color and flavor.

- Prep Time: 10 minutes

- Total Time: 35 minutes

- Servings: 4 servings

- Presentation Tips: Serve the roasted squash in a nice bowl, garnished with an extra sprinkle of parsley, and perhaps a drizzle of balsamic glaze for added sweetness and visual appeal!