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Roasted Squash
I stumbled on this method years ago when I bought a bag of pre-cut squash at the grocery store and realized I didn’t actually want to peel or seed anything. The trick is tossing the cubes in oil before they hit the pan, which gives you that caramelized edge without turning them into mush.
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place the squash cubes in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss thoroughly until every piece is evenly coated in the oil and spices.
- Spread the squash in a single layer on the prepared baking sheet. Ensure there is space between the pieces; they should not be touching or overlapping significantly, as this prevents steaming.
- Roast for 25–30 minutes. Halfway through (around the 15-minute mark), remove the pan and stir the squash to ensure even browning on all sides.
- The squash is done when it is tender when pierced with a fork and has golden-brown edges. If you prefer deeper caramelization, leave it for an additional 2–3 minutes, watching closely so the spices don’t burn.
- Transfer to a serving dish and sprinkle with fresh parsley immediately before serving.
Nutrition
Notes
This has been my go-to side for everything from grilled chicken on Wednesday nights to holiday turkey dinners because it’s forgiving and requires almost no active attention. I like to finish it with a squeeze of lemon right before serving to cut through the natural sweetness.
The squash needs enough space on the baking sheet to roast rather than steam, so don’t crowd the pan if you’re feeding a larger group; just use two sheets instead of one.
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