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Easy Roasted Butternut Squash

Helen T. Patterson
Tender roasted butternut squash tossed with fragrant spices, toasted coconut, and a drizzle of tangy yogurt.
Quick, easy, and packed with fiber, this side dish adds flavor, nutrition, and a pop of color to any meal. Perfect for weeknight dinners, meal prep, or festive gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 7 (cups)

Equipment

  • 1 Large Baking Sheet
  • 1 vegetable brush
  • 1 mixing bowl
  • 1 whisk or small bowl (for yogurt)
  • 1 Knife and cutting board
  • 1 Spatula or tongs

Ingredients
  

  • 3 pounds butternut squash peeled or unpeeled
  • 3 tablespoons unsweetened dried coconut flakes
  • 1½ teaspoons ground cumin
  • 4 teaspoons fresh grated ginger
  • 2 teaspoons red pepper flakes adjust to taste
  • 1½ –2 tablespoons olive oil
  • ½ –1 teaspoon salt to taste
  • 3 tablespoons fresh cilantro chopped
  • 2 –3 tablespoons reduced-fat yogurt
  • 2 teaspoons grated shallots optional

Instructions
 

  • Preheat and Prepare: Start by preheating your oven to 400°F (200°C) so it’s hot and ready by the time your squash is prepared.
    While the oven warms, gather all your ingredients and equipment—this makes the cooking process smooth and stress-free.
    Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
  • Wash and Scrub the Squash: Take your butternut squash and use a vegetable brush to thoroughly scrub the surface under running water.
    If you prefer leaving the skin on, ensure it’s clean of dirt and impurities. Keeping the peel adds texture and nutrients, plus it holds its shape well during roasting.
    If you prefer a smoother bite, peel the squash carefully using a vegetable peeler.
  • Cut the Squash: Slice the squash in half lengthwise and scoop out the seeds using a spoon.
    Then, cut the squash into medium-sized wedges, about 1 to 1½ inches thick. For smaller, more flavorful bites that soak up spices, cut into thinner pieces.
    If you want the natural flavor of the squash to shine, leave the wedges larger. Arrange them in a large mixing bowl for the next step.
  • Mix the Spice Blend: In the mixing bowl with the squash, sprinkle in the unsweetened coconut flakes, ground cumin, fresh grated ginger, red pepper flakes, and salt.
    Drizzle 1½ to 2 tablespoons of olive oil evenly over the squash.
    Gently toss everything together using your hands or a spatula, ensuring each piece is fully coated with spices and oil.
    The coconut adds a subtle sweetness, while the spices create a warm, aromatic flavor.
  • Arrange on Baking Sheet: Transfer the coated squash wedges onto your prepared baking sheet in a single layer, placing the skin side down if leaving the peel on.
    Spread them out so they aren’t crowded—this allows the edges to caramelize and crisp slightly while roasting.
    A well-spaced arrangement ensures even cooking and prevents steaming.
  • Roast to Perfection: Place the baking sheet in the preheated oven. Roast the squash for 25 to 30 minutes, checking halfway through to ensure even browning.
    The squash is done when it’s tender and golden on the edges. Test doneness by gently piercing a wedge with a fork—it should slide in easily.
    Keep an eye on the edges; they should be lightly caramelized for that rich, roasted flavor.
  • Prepare the Yogurt Drizzle: While the squash roasts, prepare the yogurt topping.
    In a small bowl, whisk together the reduced-fat yogurt and the finely grated shallots (if using).
    If your yogurt tastes mild, add a squeeze of lemon juice to give it a tangy kick.
    This drizzle will provide a creamy, cooling contrast to the warm, spiced squash.
  • Transfer and Garnish: Once the squash is roasted to perfection, carefully remove the baking sheet from the oven.
    Using a spatula, transfer the wedges to a serving platter. Sprinkle freshly chopped cilantro over the top for a bright, herbal note.
    Then, drizzle the prepared yogurt evenly across the squash. The combination of roasted spices, coconut, and yogurt creates a visually appealing and flavorful dish.
  • Serve and Enjoy: Serve the spice roasted butternut squash warm as a side dish alongside your favorite main courses.
    Its tender, caramelized texture pairs beautifully with grains, roasted meats, or plant-based dishes.
    Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.

Notes

  • Use fresh, firm butternut squash for the best texture; older squash can be softer and more watery.
  • Leaving the peel on adds nutrients, fiber, and a pleasant bite, but peeling is optional if preferred.
  • Adjust red pepper flakes according to your desired heat level; a little goes a long way.
  • Coconut flakes enhance sweetness and texture, so lightly toast them beforehand for extra flavor if desired.
  • The yogurt drizzle balances the warm spices with a creamy, tangy note—feel free to add lemon juice for brightness.
  • For even cooking, ensure squash wedges are roughly uniform in size and spaced apart on the baking sheet.
  • This recipe is naturally gluten-free, low in saturated fat, and high in fiber, making it a healthy everyday side.