Sweet Roasted Butternut Squash
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This freezer meal Sweet Roasted Butternut Squash recipe makes the perfect appetizer or side dish. The sweetness of the velvety squash pairs so well with the nutty, earthy pumpkin seeds. It’s sure to become a requested repeater recipe in your home. With less than 10 ingredients and prepped in only 10 minutes, you’re sure to rate it a 10/10.
Butternut squash is very nutrient-dense, making this dish a great way to add vitamins, minerals, and fibre to your diet. But the benefits don’t stop there. Pumpkin seeds are high in antioxidants, protein, and healthy fats as well. That’s right: this Sweet Roasted Butternut Squash supports your health while bringing the rich sweetness we all crave. It doesn’t get better than that!
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Sweet Roasted Butternut Squash
Ingredients:
- 1 butternut squash peeled, seeded, and cut into 1 inch cubes
- 1 1/2 Tbsp. olive oil
- 1 1/2 Tbsp. maple syrup
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- pepper, to taste
For day of cooking:
- 1/4 cup pumpkin seeds
Assembly instructions:
- Add everything to a large resealable freezer bag. Shake to combine, remove excess air, seal, and freeze.
Cooking instructions:
- Thaw. Spread onto parchment paper covered baking sheet. Roast at 400° for 15 minutes. Flip. Sprinkle with 1/4 -1/2 cup pumpkin seeds. Roast another 12-15 minutes.
Sweet Roasted Butternut Squash Ideas:
What should I serve this side dish with?
The rich, warm flavours of this Sweet Roasted Butternut Squash pair wonderfully with hearty roasted meats such as chicken, ham, pork tenderloin, or pork chops. Crisp, light salads are always great to add to the meal as well, with a classic caesar or a vibrant winter salad being top contenders. In terms of grains, quinoa or pasta are our favourites to eat with these delectable bites of squash in between. Our frozen garlic bread is always an excellent choice as well (and it’s the best to have on standby!).
What could I substitute for the butternut squash?
If you don’t have a butternut squash on hand, feel free to swap in acorn squash or kabocha squash. Even sweet potatoes or carrots pair well with the maple, cinnamon, and nutmeg flavours!
What’s the best way to store this Sweet Roasted Butternut Squash?
Leftovers of this dish are the best thing to have on hand for an easy lunch side or quick, nutritious snack. They can be reheated quickly and easily in the microwave or a skillet. Simply add what you don’t finish to an airtight container, and store in the fridge for 3-5 days or freezer for 3-6 months.
Other Similar Side Dish Recipes:
We recently shared a roundup of 14 of our favourite freezer meal side dishes over on our YouTube channel. Check out The Best Side Dishes to Freeze for Busy Weeknights video! Or peruse through our Freezer Meal Side Dishes category to get to know some of our all-time favourites like Cowboy Caviar, Cilantro Lime Rice, Freezer Garlic Bread, and more.
- 1 butternut squash peeled, seeded, and cut into 1 inch cubes
- 1 1/2 Tbsp. olive oil
- 1 1/2 Tbsp. maple syrup
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- pepper to taste
- 1/4 cup pumpkin seeds
-
Add everything to a large resealable freezer bag. Shake to combine, remove excess air, seal, and freeze.
-
Thaw. Spread onto parchment paper covered baking sheet. Roast at 400° for 15 minutes. Flip. Sprinkle with 1/4 -1/2 cup pumpkin seeds. Roast another 12-15 minutes.
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