Roasted Butternut Squash with Smoked Paprika
Roasted Butternut Squash with Smoked Paprika is an easy and delicious side dish that’s going to be a hit with butternut squash fans! This tasty way to cook butternut squash is gluten-free, dairy-free, and vegan and if you check the nutritional info you might be surprised that it’s not super high in net carbs.
Which is better, a romantic Valentine’s Day Dinner at home, or dinner out in a nice restaurant? I’d love to hear in the comments what people think about that, but for those cooking Valentine’s Day Dinner at home, I recommend this Roasted Butternut Squash with Smoked Paprika that’s sure to wow any sweetheart who likes butternut squash.
I got the recipe from my friend Margarethe, a good cook who says ever since she discovered the recipe she’s made it at least once a week. Margarethe also shared the recipe for the Roasted Red Pepper and Garlic Aioli Sauce that I loved when she brought it to a party at my house last summer.
How to Make Roasted Butternut Squash with Smoked Paprika:
(Scroll down for complete recipe with nutritional information.)
- Cut up one large butternut squash into cubes about 1 inch square. (Here’s How to Peel and Cut Up a Butternut Squash if you need help.) You can also use 2 pounds of prepared squash cubes, which is what Margarethe says she usually does.
- Put the smoked sweet paprika, garlic powder, onion salt, fresh ground black pepper and balsamic vinegar into a bowl and stir to combine, then whisk in 2 T olive oil. (Margarethe reduced the amount of oil from the original recipe that she found on Food.com, and I agree that 2 T of oil was plenty. Don’t make this with regular paprika; it’s the smoked paprika that makes it so delicious and unusual. Most grocery stores carry smoked paprika now, or you can buy Smoked Paprika (affiliate link) at Amazon.com.)
- Toss the cut squash cubes with the spice and oil mixture.
- I sprayed the baking sheet with some olive oil; then arrange the squash cubes in a single layer on the sheet.
- Roast the squash for 25 minutes in a 375F/190C oven, then remove from the oven and turn all the squash pieces.
- I turned the squash about ever 15 minutes, but it’s probably not essential.
- The last photo is my finished squash, after a total of 50 minutes roasting time. Of course I was taking photos every time I took them out of the oven, so I’d guess yours might be done after 40-45 minutes.
- Season with a little more salt and freshly ground black pepper if desired, and serve hot or at room temperature.
More Fun Recipes for Butternut Squash:
- 1 very large butternut squash, peeled and cut into 2 lbs. of 1 inch cubes (see notes)
- 1 tsp. smoked sweet paprika
- 1 tsp. garlic powder
- 1 tsp. onion salt
- 1 tsp. fresh ground black pepper
- 2 tsp. balsamic vinegar
- 2 T extra-virgin olive oil, plus a little more to brush or spray the roasting pan
- salt and more fresh ground black pepper for seasoning cooked squash if desired
- Preheat oven to 375F/190C.
- Peel the butternut squash and cut into 1 inch cubes, or you can use pre-cut squash cubes if you prefer. (If you haven’t worked with butternut squash, there is a post on the blog about How to Peel and Cut Up a Butternut Squash.)
- Put the Smoked Paprika (affiliate link), garlic powder, onion powder, fresh ground black pepper, and balsamic vinegar in a small bowl. Whisk in the olive oil. (You can also mix this in the same bowl you’re going to toss the squash in if you want to save washing a bowl!)
- Put the cut squash cubes into a medium-sized plastic or glass bowl and toss with the paprika/oil mixture until the squash is well-coated.
- Spray a flat baking sheet with olive oil or non-stick spray, then arrange squash cubes in a single layer on the sheet. (I made sure each piece had a flat side facing down on the sheet, because that’s where the most browning occurs.)
- Roast squash 25 minutes, then remove pan from the oven and turn the squash pieces. (I used a flat metal turner to turn all the squash, then use a fork to turn a few that didn’t get turned. This is pretty important so one side doesn’t get too brown.)
- Put squash back in for 15 minutes, then take out of oven and turn again. Put back into the oven and continue to roast until squash is very tender and nicely browned, about 5-15 minutes more.
- I would watch it pretty closely during this final cooking time. Total cooking time will be about 40-50 minutes, depending on how big the squash pieces are and what pan you are using.
- Season cooked squash with more fresh ground black pepper and some salt if desired. (I didn’t think it needed much more seasoning, but I added a little.)
- Serve hot or at room temperature.
Two pounds of cut squash will equal about 8 cups cut squash cubes.
This recipe was adapted slightly from Food.com and shared with me by my friend Margarethe.
Amount Per Serving: Calories: 114Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 466mgCarbohydrates: 19gFiber: 6gSugar: 4gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I can still remember how excited I was when I discovered that butternut squash was approved for phase two or three of the original South Beach Diet. The book recommends 3/4 cup serving size if you’re actively trying to lose weight. Winter squash is probably too high in carbs for extremely low-carb eating plans, but if you’re eating a few carbs you might be surprised that this is relatively low in net carbs.
Find More Recipes Like This One:
Use Side Dishes or Butternut Squash to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.