Roasting butternut squash yields golden edges and tender centers. This 5-ingredient recipe uses the savory-sweet spice blend garam masala to give the dish a unique and addictive flavor. This side dish tastes like fall!
Butternut squash is, by far, the most beloved fall vegetable at my dinner table. My kids prefer it in a smooth, creamy soup, but this felt like the year to present another option. This version is roasted until golden and tender. It makes a great simple side dish to anything you’ve got roasting or cooking this fall.
Whether in soup or tossed into the roasted version, garam masala and squash are a great pair. See below for everything you need to know about this delicious side dish.
WHAT IS GARAM MASALA?
Garam masala is a type of spice blend used most commonly in savory recipes from India and other South Asian countries. It has a rich aroma and a savory, subtly sweet flavor. In the U.S. most grocery stores offer one version of this spice blend, but there are actually hundreds of variations. The blend of spices and amounts of used varies between regions of South Asia.
Garam masala brings out the natural sweetness in roasted butternut squash.
WHAT TEMPERATURE TO USE FOR ROASTED BUTTERNUT SQUASH
Roast cubes of butternut squash at 425°F / 220°C for 25 to 30 minutes, gently flipping it halfway through cooking. A relatively high temperature will encourage browning on the outside of butternut squash cubes while the centers become golden and tender.
- Butternut Squash – For this recipe, look for a 2 to 3 pound squash.
- Garam masala – This is a spice blend commonly used in Indian cooking – see above for details. Feel free to skip it or use another spice blend that you prefer.
- Brown Sugar – A small amount of brown sugar helps to promote caramelization in the squash as it roasts and goes well with the sweet-savory flavor of the garam masala. Feel free to skip it or use your favorite sweetener – maple syrup, honey, or agave would work.
- Olive Oil and Salt – Any type of oil will work here though olive oil adds a nice flavor. Don’t forget to salt more or less to fit your taste.
- Fresh Thyme – Some fresh herbs really help the dish to feel special and add some fresh flavor. I love fresh thyme here, but chopped parsley, chives, or any other fresh herb would be great.
More Fall Side Dishes
- Glazed Honey Mustard Carrots
- Parmesan Roasted Cauliflower
- Roasted Greek Potatoes with Garlic and Herbs
- Kale Salad
- 6-inch Global Knife
- Cutting Board
- Half Sheet Pan
- Anchor 3-Piece Glass Mixing Bowls
- OXO Flexible Spatula
Roasted Butternut Squash with Garam Masala
- Mixing Bowl
- Half Sheet Pan
- 1 Butternut Squash, peeled and sliced into 1.5-inch cubes (use a 2 to 3 lb squash)
- 1 ½ Tablespoon Olive Oil
- 2 teaspoons Brown Sugar
- 2 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 2 teaspoons chopped Fresh Thyme (can use any fresh herbs - rosemary and fresh parsley work well)
- Preheat oven to 425°F / 220°C. Line a large sheet pan with parchment paper (or generously spray it with nonstick cooking spray). (Note: If all of the squash won't fit easily on one pan with some space between, use two sheet pans.)
- Toss butternut squash with olive oil and then brown sugar, salt, and garam masala.
- Spread out on prepared large sheet pan.
- Roast squash, without turning, until nearly tender, 15 minutes.
- Remove squash from the oven and use a flat spatula to gently flip.
- Continue roasting until squash can be easily pierced with a fork, 10 to 15 minutes more.
- Top squash with fresh thyme and serve.
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