Roasted Butternut Squash with Paprika & Garlic
A simple roasted butternut squash recipe with olive oil, garlic, and smoked paprika easy, healthy side dish for weeknight or holiday dinners.
If you’re craving something warm, colorful, and full of flavor, this Roasted Butternut Squash with Paprika & Garlic is the perfect seasonal dish to add to your table. Made with just a handful of ingredients—olive oil, garlic, and a sprinkle of smoky paprika—this easy side dish transforms simple squash cubes into a crispy, caramelized, and savory-sweet masterpiece. It’s one of those healthy seasonal recipes that tastes like comfort food but still fits beautifully into a balanced meal.
This roasted butternut squash recipe makes the perfect side dish for just about anything—from weeknight dinners to elegant holiday dinners. The warm spices and natural sweetness of the squash make it incredibly versatile. Toss it into grain bowls, salads, or tacos, or simply serve it as a vibrant, burst of color on your dinner plate. It’s the best way to showcase fall produce and turn an everyday vegetable into one of your new favorite recipes.
Pair with Protein
Why You’ll Love This Recipe
There are so many reasons this roasted butternut squash recipe will quickly become a kitchen staple. First, it’s simple—no complicated steps, just wholesome ingredients roasted to perfection. Second, it’s naturally sweet with a hint of smoky flavor from the paprika, making it appealing to both adults and kids. And third, it pairs well with almost everything—grilled chicken, fish, tofu, or even as part of a hearty vegetarian bowl.
This recipe also delivers in texture. The squash cubes roast into soft, tender bites with golden, crispy edges. The caramelization brings out the vegetable’s natural sweetness, while the garlic and paprika balance it with savory, warm spices. Whether you use smoked paprika for depth or sweet paprika for a milder kick, the result is an ideal side dish that feels cozy and satisfying every time.
A Breakdown of the Ingredients
Each ingredient in this recipe plays an important role in achieving that signature flavor and texture:
- Butternut Squash: Choose a medium-sized squash that feels heavy for its size. When peeled and cubed into 1-inch cubes, it should yield about four cups. The smaller pieces allow for faster, more even roasting. A sharp knife makes cutting much easier and safer.
- Olive Oil: The key to perfect roasting. Olive oil helps the squash cubes crisp up while enhancing flavor. Don’t skimp here—1–2 tablespoons will give you the perfect coating.
- Paprika: You can use smoked paprika for a deep, earthy note or sweet paprika (or even smoked sweet paprika) for a milder warmth. It adds that beautiful burst of color and ties in the smoky undertones that make this such a great recipe.
- Garlic: Fresh minced garlic gives the dish a bold flavor, but if you’re in a hurry, garlic powder works perfectly. Either option adds a subtle savory touch that complements the natural sweetness of the squash.
- Salt & Black Pepper: Essential seasonings that enhance every bite. Don’t forget a good grind of black pepper to round out the flavors.
Together, these simple ingredients create a comforting, easy side dish that tastes like it took hours to prepare—but is actually ready in less than 40 minutes.
How to Make the Recipe
- Preheat your oven: Start with a preheated oven at 400°F (200°C). This temperature is ideal for caramelizing the outside of the squash while keeping the inside tender.
- Prepare your squash: Peel and cube your butternut squash into 1-inch cubes. Place them in a large mixing bowl.
- Season: Add 1–2 tablespoons of olive oil, the paprika, minced garlic (or garlic powder), salt, and black pepper. Toss everything until the squash cubes are evenly coated.
- Arrange for roasting: Line a large baking sheet with parchment paper. Spread the squash out in a single layer on the prepared baking sheet so they roast evenly instead of steaming.
- Roast: Bake for 25–30 minutes, flipping halfway through, until the pieces are tender and slightly caramelized around the edges.
- Serve: Enjoy hot as the perfect side dish for any meal—or cool and add to salads, grain bowls, or wraps.
The best way to get even browning is to avoid overcrowding your pan. If necessary, use two sheets to give your squash cubes plenty of room to crisp up beautifully.
How to Store the Recipe
If you have leftovers (which might be rare!), you can easily store them for later. Allow the roasted squash to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. When you’re ready to reheat, simply pop it back into a preheated oven at 375°F for about 10 minutes or warm it in a skillet over medium heat.
Avoid microwaving if possible—it tends to soften the edges and reduce that lovely crispness. You can also freeze the squash for up to 3 months. Just spread the cooled pieces on a parchment paper-lined tray and freeze until solid before transferring to a freezer-safe bag or airtight container. This keeps them from sticking together and helps preserve their texture.
Tips for Making the Recipe
- Cut even pieces: Use a sharp knife to cut your squash into uniform 1-inch cubes. Even sizing helps everything cook at the same rate.
- Use parchment paper: This not only prevents sticking but also makes cleanup a breeze. Plus, it helps with even browning.
- Don’t crowd the pan: Arrange the squash in a single layer on a large baking sheet. Crowding traps steam, which keeps the pieces from crisping.
- Try flavor variations: Mix things up by adding a pinch of cayenne, cinnamon, or rosemary for a twist on the warm spices.
- Add texture: After roasting, toss your squash with toasted nuts, seeds, or crumbled feta for extra crunch and flavor.
- Meal prep bonus: Roasted butternut squash is a great side dish to make ahead for weeknight dinners. Add it to your weekly rotation to make meal planning effortless.
This Roasted Butternut Squash with Paprika & Garlic is proof that simple ingredients can deliver big results. With its burst of color, warm spices, and irresistible smoky flavor, it’s an ideal side dish for everything from holiday dinners to weeknight dinners. Keep it on hand as a great recipe to elevate any meal—it’s the best way to celebrate fall flavors in every bite.
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FAQs
1. Do I have to peel the butternut squash?
Yes, it’s best to peel it before roasting. The skin can be tough and chewy, especially when cubed.
2. Can I use frozen butternut squash?
Absolutely! Just make sure to thaw and pat it dry before roasting to avoid excess moisture.
3. What’s the best type of paprika to use?
Both smoked paprika and sweet paprika work beautifully. For a deeper, smoky flavor, go with smoked; for a milder, more neutral spice, use sweet. Or try smoked sweet paprika for the best of both worlds.
4. How can I make it spicier?
Add a pinch of cayenne or crushed red pepper flakes for heat that pairs nicely with the squash’s natural sweetness.
5. Can I double the recipe?
Yes! Just use two large baking sheets so your squash cubes still roast in a single layer. Rotate the pans halfway through for even cooking.
Roasted Butternut Squash with Paprika & Garlic
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 Tbsp olive oil
- 1 tsp paprika
- 2 cloves garlic minced
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, paprika, garlic, salt, and pepper until evenly coated.
- Spread the squash out in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until squash is tender and slightly caramelized on the edges.
- Serve hot as a side dish or toss into grain bowls, salads, or tacos.