Roasted Butternut Squash with Paprika – delicious cubes of roasted butternut squash with onion, slightly caramelized on the outside and the perfect side for breakfast, lunch or dinner.
I love butternut squash. I buy one every week because they are the best vegetable ever, so versatile in a variety of recipes.
Actually, I have sometimes been known to buy two or even three if they are on offer, like when they occasionally have a bag of two for less than $5 at Costco – bargain!!!
If you struggle with adding speed foods to your plate, then this recipe is the one to make. Great for cooking in advance and then just quickly reheating to add to your plate.
No complicated ingredients either, just simple items that we all have in our pantry or cupboard.
How to peel and slice a butternut squash?
It might seem like a silly question, but let’s be honest here. It is actually a pretty valid one. Butternut squash has quite a firm skin and it can mean that tackling how to slice up this vegetable is a bit daunting for some.
Yes, I know you can buy already peeled and chopped butternut squash, but personally, it doesn’t taste as fresh or as good.
There are a few key things to chopping up this unique shaped vegetable. Some like to peel with a vegetable peeler first, but I never bother with that.
Instead, a good sharp knife is really important. Never ever use blunt knives, it’s an accident waiting to happen. Once you have a newly sharpened knife, chopping up this vegetable is a breeze.
- The first part is the nose, which is the long cylinder shape part. I always try and choose a butternut squash that has a long chunky nose, it’s the easiest part to chop and so means you get more butternut squash for less effort.
- Slice off the nose part first, then stand it upright on your chopping board, you can then carefully slice off the skin (peel) with your knife. Once that part is done, it is then easy to chop into chunks, cubes, fries (whatever you are planning to make).
- Next part is the tougher part to chop and that’s the bulb part with all the seeds in it. I tend to chop this part in half, scoop out all the seeds and discard and then chop into pieces that are easier to manage and again slice off the skin with a sharp knife.
It’s so much easier to tackle it this way and easier to peel and chop if you slice it into shapes that are not going to slip and move around on your chopping board.
How to Roast the Perfect Butternut Squash?
There are various different ways you can cook butternut squash, it’s great cooked just as it is as cubed in soups or chilli’s etc, steamed as a mash or puree or even just sliced in half and baked in the oven.
My favourite way to cook Butternut Squash is to roast it. Roasting gives it a nice exterior and really takes on any flavours you add to it with your choice of seasoning.
- Seasoning: The key to perfect roasted squash is making sure you get a good covering of seasoning with whatever seasoning you use, as the coating is what helps it get that beautifully caramelized exterior. My favourite combination for this Roasted Butternut Squash is just simple – salt and paprika (the sweet variety not smoked).
- Using oil: Oil is also important, you want enough that it perfectly roasts on the pan, but not too much that it makes them soggy and greasy. My favourite oils to use are either olive oil or avocado oil and you really don’t need much.
- Large enough baking tray: Finally is the size of the tray you use. The biggest mistake when roasting anything where you want a nice exterior is cramming it all too closely together on a small tray. What this does is just steams the veg and it doesn’t caramelize at all. Okay, butternut squash isn’t a vegetable that is going to go super crispy, but it will get a nice caramelization if you spread it out well on a large tray. You want to make sure no cubes are touching each other, each cube should have enough space around it for the heat to circulate and cook.
You will see I like to line my trays with parchment, purely because it prevents any sticking, making it easy to toss and is easier to clean up afterwards – which is always a bonus!!
Can I use a spray 0il?
You can use spray oil if you want to save some Slimming World Syns or WW Smart Points. Just be aware the result is not quite as good and we really only use a small amount of oil for the whole butternut squash, which divided into portions is not going to be too high.
It’s totally up to you though – I know some like to save all their syns or points for a treat later in the day, so, by all means, try with spray oil too and if you are happy with the result not using oil, then that’s all that matters.
Serve this Roasted butternut squash with:
Now you have made this Roasted Butternut Squash, you may be wondering what are you going to serve it with. The simple answer? Absolutely anything. I am serious!! It really does go well with some many different things.
and below are a few ideas of how I like to enjoy it:
- added into an omelette or frittata
- with eggs for breakfast
- with these delicious homemade pork sausage breakfast patties
- sprinkled on top of some soup
- sprinkled into a salad
- as a side for all kinds of dishes from chicken, fish, steak etc
- added into chillis, curry etc for some sweetness
More Butternut Squash Recipes:
I always say you can never have enough butternut squash recipes and here are some of my favourites:
- SAUTÉED BRUSSELS SPROUTS WITH ROASTED BUTTERNUT SQUASH
- ROASTED BUTTERNUT SQUASH CHICKEN QUINOA SALAD
- CURRIED BUTTERNUT SQUASH AND BROWN RICE SOUP
- ROASTED BUTTERNUT SQUASH RICOTTA LASAGNE
- BUTTERNUT SQUASH CHICKPEA CURRY (VEGAN)
- ROASTED BUTTERNUT SQUASH AND BUTTER BEAN DIP
- PAPRIKA CHICKEN WITH ROASTED BUTTERNUT SQUASH AND LINGUINE
- SPIRALIZED BUTTERNUT SQUASH TOPPED MEAT PIE
or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.
This recipe was originally created on 1 October 2016 and updated on the 20 August 2019
This recipe is gluten free, dairy free, vegetarian, paleo, Whole30, Slimming World and Weight Watchers friendly NOTE: can use just spray oil to keep syn free, but best result is using oil. If you wish to share this recipe, then please do so by using the share buttons provided. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size: 1 SERVING
Amount Per Serving: Calories: 129Total Fat: 2.6gSaturated Fat: 0.3gCholesterol: 0mgSodium: 445mgCarbohydrates: 27.8gFiber: 5.1gSugar: 5.9gProtein: 2.6g
This recipe is gluten free, dairy free, vegetarian, paleo, Whole30, Slimming World and Weight Watchers friendly
NOTE: can use just spray oil to keep syn free, but best result is using oil.
If you wish to share this recipe, then please do so by using the share buttons provided.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.