Roasted Butternut Squash

I love roasted butternut squash. I usually go for an olive oil, salt and pepper-combination as my mixture of choice before roasting. Kind of plain, I know. So this time, I decided to get a little crazy… OK, so maybe it’s not that crazy. But it’s a little more exotic than olive oil, salt and pepper.

Before roasting, I tossed my cubed squash in a little olive oil and balsamic vinegar, and added smoked paprika and a little fresh ground pepper. The deep smokiness from the paprika and subtle sweetness from the balsamic vinegar made a great combination, and didn’t overpower the natural flavor of the squash.


2 cups butternut squash, cut into 1-inch cubes
1-2 teaspoons smoked paprika
2-3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon fresh ground pepper


1. Preheat oven to 375 F.

2. Mix smoked paprika, balsamic vinegar, fresh ground pepper, and olive oil into a bowl.

3. Place cubed squash into a large bowl. Pour paprika/balsamic mixture over squash and stir until well coated.

4. Arrange squash cubes in single layer on a non-stick or greased tray.

5. Bake for 25 minutes, and then remove from oven and turn the cubes over with a metal spatula or fork.

6. Return tray to oven, and bake for another 15 minutes.

7. After 15 minutes, remove from oven and flip the cubes again. Bake for another 10-15 minutes until squash is tender and nicely browned.

Recipe slightly adapted from Kalyn’s Kitchen.

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