Our Sweet and Savory Butternut Squash Recipe is the perfect side dish to any meal! Butternut squash is a long-time favorite in our family. Today, we’re getting creative by adding some fabulous flavors to take it up a notch and make our savory butternut squash recipe! It’s got sweet with the coconut sugar and the savory in the sea salt, butter or olive oil, and parmesan cheese. Also, we roast the butternut squash nice and long to caramelize the natural sugars that are already found in it.
Why we love Sweet and Savory Butternut Squash Recipe
Butternut Squash is an orange fleshed winter squash that is usually thought to be a vegetable; however, it’s actually considered a fruit!
• It’s versatile and can be prepared to be either savory or sweet.
• It’s simple to incorporate into a meal by considering it a side dish, like a vegetable.
• Butternut squash, sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine.
• It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom.
How to work with a Winter Squash
Sometimes winter squash can be seem a bit daunting to work with because of their hard outer shell and awkward shapes. Have no fear! We are sharing some simple tricks to make working with them a cinch!
• First, place the winter squash on a scrunched up kitchen towel to hold it steady and to help stop it from rolling.
• Next, cut several one inch slits with the tip of a sharp knife through the skin. This helps the air release, as the squash heats up, so that it won’t explode when you microwave it.
• Microwave the winter squash on high for approximately 3-5 minutes to soften the skin, which makes it easier to cut. It will be hot, so handle it with a hot pad to remove from microwave, de-seed, and cut into pieces.
• Cut in half and scoop out the seeds using a spoon, or I prefer a grapefruit spoon, because the notches help remove all the seeds and fibers more easily.
• Lastly, cut the winter squash into roughly the same size pieces, place on rimmed baking sheet an even distance apart, place baking sheet on oven rack, and pour 1/2 cup warm water onto sheet to give it some extra moisture as it roasts.
Butternut Squash is Rich in Nutrients and low in Calories
Butternut squash is low in calories and high in many nutrients, including; vitamin A, vitamin C, magnesium, and potassium. The high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline.
One cup (205 grams) of cooked butternut squash provides (USDA):
- Calories: 82
- Carbs: 22 grams
- Protein: 2 grams
- Fiber: 7 grams
- Vitamin A: 457% of the Reference Daily Intake (RDI)
- Vitamin C: 52% of the RDI
- Vitamin E: 13% of the RDI
- Thiamine (B1): 10% of the RDI
- Niacin (B3): 10% of the RDI
- Pyridoxine (B6): 13% of the RDI
- Folate (B9): 10% of the RDI
- Magnesium: 15% of the RDI
- Potassium: 17% of the RDI
- Manganese: 18% of the RDI
- 3 tablespoons olive oil or butter
- 1 butternut squash, de-seeded; cut into 8 pieces
- 1/3 cup coconut sugar
- 1 tablespoon sea salt
- 1/2 cup flaked parmesan cheese
- Preheat oven 425 degrees F.
- Cut several one inch slits with the tip of a sharp knife through the skin- this helps the air release as the squash heats up so it won’t explode when you microwave it.
- Microwave the butternut squash on high for approximately 3-5 minutes to soften the skin, which makes it easier to cut. It will be hot so handle with a hot pad to remove from microwave, de-seed, and cut into pieces.
- Cut in half and scoop out the seeds using a spoon.
- Cut the butternut squash into roughly the same pieces, place on rimmed baking sheet an even distance apart, drizzle with olive oil, sprinkle with coconut sugar and sea salt.
- Place baking sheet on oven rack and pour 1/2 cup warm water onto sheet to give it some extra moisture as it roasts.
- Cook for 60 minutes or until the edges are browned and pierce easily with a fork.
- Sprinkle with flaked parmesan cheese and additional sea salt to serve.
- Serve and enjoy your Sweet and Savory Butternut Squash Recipe.
Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 907mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 2g
More Side Recipes
- Brown Sugar Banana Squash
- German Apple and Celery Root Salad
- Southwest Roasted Cauliflower
- Green Beans with Meyer Lemon Vinaigrette and Parmesan Crumbs
- Roasted Butternut Squash, Feta, and Pine Nut Salad
- Browned Butter, Parmesan, and Almond Green Beans
Sweet and Savory Butternut Squash Recipe will be a lovely addition to any meal.
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Thanks for sharing in the CWR blog-love!
Nichole, Ruthie, & Madeliene