Spiced Roasted Butternut Squash

This butternut squash is crisp and golden on the outside, yet tender on the inside. We dress it with a non-dairy lemon yogurt sauce, fresh parsley, and toasted almonds. Everyone will love this plant-based side dish.

How To Roast Butternut Squash

Begin by slicing the butternut squash in half. Peel the skin off and use a spoon to scoop out the seeds and guts of the squash. Slice into half-moon shapes and brush with olive oil. Season on both sides and roast in the oven until golden and crisp.

If you loved this roasted butternut squash, here are some other dishes you may love:

• Vegan Chickpea Meatballs and Brussel Sprouts
• Autumn Roasted Veggies
• Spaghetti Squash Tofu Parmesan
• Sweet Potato French Fries
• Everything But The Bagel Potato Chips

Spiced Roasted Butternut Squash

Jillian Glenn

Savory, spiced, butternut squash that is tender on the inside, crisp and golden on the outside. This spiced butternut squash is dressed with lemon yogurt sauce, fresh herbs, and almonds and it makes the perfect side dish to any of your favorite plant-based meals!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Servings 4

Calories 138 kcal

Equipment

• baking sheet
• vegetable peeler
• parchment paper or aluminum foil
• sharp knife
• pastry brush

Ingredients

  

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Spiced Roasted Butternut Squash

• 1 whole butternut squash
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• salt and pepper, to taste

Yogurt Sauce

• ¼ cup plain unsweetened non-dairy yogurt
• 1 tablespoon water
• ½ teaspoon lemon juice

Other Butternut Squash Toppings

• 4 tablespoon salted or unsalted roasted almonds, crushed/chopped
• 1 tablespoon freshly chopped parsley

Instructions

 

Spiced Roasted Butternut Squash

• Preheat the oven to 400. Line a baking sheet with parchment paper.
• Carefully slice the butternut squash in half. Use a spoon to remove the seeds and filling of the squash. Use a vegetable peeler to peel the skin of the squash.
• Carefully slice each half of the squash into half moon shaped slices that are about ¼ to ⅓ inch thick slices. Place each slice onto the baking sheet.
• Brush the spaghetti squash with olive oil. Sprinkle with garlic powder, salt, pepper, and cumin. Flip the squash over and brush the other sides and sprinkle with salt, pepper, cumin, and garlic powder.
• Roast in the oven for 30 minutes. Remove the baking sheet and flip all of the pieces of squash over onto the other side and return them into the oven to bake for another 10-15 minutes or until golden browned and crisp around the edges.

Yogurt Sauce and Toppings

• Mix yogurt with lemon juice and water (for thinning). Keep the yogurt cool until ready to serve. Prepare the chopped parsley and almonds. Set aside.

Butternut Squash Serving

• Once the squash is done baking, plate it and then lightly drizzle the butternut squash with the lemon yogurt sauce. Sprinkle with parsley and toasted almonds. Enjoy!
• These reheat well in the toaster oven or air fryer.

Nutrition

Calories: 138kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 16mgFiber: 3g

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