Get ready to transform ordinary vegetables into a culinary masterpiece that will make your taste buds dance with joy! This roasted butternut squash and red onion recipe is not just a side dish—it's a gateway to a world of caramelized, golden-brown deliciousness that will elevate your dinner game from mundane to extraordinary. With minimal prep and maximum flavor, this recipe is about to become your new go-to comfort food that looks and tastes like it came straight from a gourmet restaurant kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried rosemary (optional)
Instructions
- Preheat the oven to 425°F (220°C). This high temperature will help caramelize the vegetables and create a crispy exterior.
- Prepare the butternut squash by washing thoroughly, then carefully peel the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into roughly 1-inch uniform pieces to ensure even roasting.
- Peel the red onion and cut it into wedges approximately 1-inch thick, keeping the root end intact to help the wedges stay together during roasting.
- Place the cubed butternut squash and red onion wedges on a large rimmed baking sheet. Spread them out in a single layer to prevent overcrowding, which can cause steaming instead of roasting.
- Drizzle the olive oil evenly over the vegetables, then sprinkle with salt, pepper, and dried rosemary (if using). Toss the vegetables gently to ensure they are completely coated with oil and seasonings.
- Arrange the vegetables in a single layer, making sure they are not overlapping. This allows hot air to circulate and promotes even caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- The vegetables are done when the squash is tender when pierced with a fork and the edges are golden brown and slightly crispy. The onions should have caramelized edges.
- Remove from the oven and let rest for 5 minutes before serving. This allows the vegetables to settle and makes them easier to plate.
- Transfer to a serving dish and optionally garnish with fresh herbs like chopped parsley or thyme for added flavor and visual appeal.
Tips
- Size Matters: Cut your butternut squash and onions into uniform pieces to ensure even cooking and consistent caramelization.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer to prevent steaming and promote crispy edges.
- High Heat is Key: Roasting at 425°F creates those irresistible golden-brown caramelized surfaces.
- Quality Olive Oil: Use a good extra virgin olive oil for the best flavor and even coating.
- Seasoning Hack: Add dried rosemary for an aromatic twist, or experiment with other herbs like thyme or sage.
- Mid-Roast Stir: Gently stir vegetables halfway through cooking to ensure all sides get that perfect golden color.
- Rest and Serve: Let the roasted vegetables rest for a few minutes after cooking to allow flavors to settle and make plating easier.
Nutrition Facts
Calories: 175kcal
Carbohydrates: 32g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
