Here’s a warm, nutty, and flavorful Roasted Sesame Butternut Squash—perfect as a side dish or light main 🥢🍠
🍠 Roasted Sesame Butternut Squash
Ingredients (serves 4)
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon garlic powder (or 1 clove minced garlic)
- 1/4 teaspoon ground ginger (or fresh, optional)
- Black pepper, to taste
To finish:
- 1–2 tablespoons toasted sesame seeds
- Optional garnish: sliced green onions or cilantro
Instructions
- Preheat oven
- 425°F (220°C). Line a baking sheet with parchment paper.
- Season the squash
- In a large bowl, toss squash with olive oil, sesame oil, soy sauce, honey, garlic, ginger, and pepper until evenly coated.
- Roast
- Spread squash in a single layer on the baking sheet.
- Roast 25–30 minutes, flipping halfway, until tender and caramelized on the edges.
- Finish & serve
- Sprinkle with toasted sesame seeds and garnish with green onions or cilantro.
- Serve warm.
💡 Tips & Variations
- For extra crisp edges, avoid overcrowding the pan.
- Add a pinch of chili flakes or drizzle with sriracha for heat.
- Toss with roasted Brussels sprouts or carrots for a mixed veggie tray.
- Finish with a squeeze of lime juice for brightness.
If you’d like, I can also give a sesame miso version, a spicy gochujang twist, or a sheet-pan dinner version with chicken.
