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    Home > Recipes > Side Dishes

    Roasted Butternut Squash with Garam Masala

    Published: Oct 22, 2021 · Modified: Mar 12, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    roasted butternut squash
    roasted butternut squash
    roasted butternut squash

    squash in a white bowl

    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.

    uncooked butternut squash in a clear bowl

    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.  

    INGREDIENTS

    • 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.

    roasted butternut squash cubes on a sheet pan

    More Fall Side Dishes

    • Glazed Honey Mustard Carrots
    • Parmesan Roasted Cauliflower
    • Roasted Greek Potatoes with Garlic and Herbs
    • Kale Salad

    Favorite Tools

    • 6-inch Global Knife
    • Cutting Board
    • Half Sheet Pan
    • Anchor 3-Piece Glass Mixing Bowls
    • OXO Flexible Spatula

    roasted butternut squash in a white bowl

    squash in a white bowl
    Print Recipe
    5 from 1 vote

    Roasted Butternut Squash with Garam Masala

    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.
    To adjust the servings in this recipe, click on the number next to servings.
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Side Dish
    Keyword: easy roasted vegetables, easy side dish, easy vegetable side, fall, gluten free
    Servings: 6
    Calories: 89kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowl
    • Half Sheet Pan

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

    Nutrition

    Calories: 89kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 780mg | Potassium: 444mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13319IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 1mg

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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