5-Ingredient Roasted Butternut Squash Recipe with Smoked Paprika

With only 5 ingredients and a quick cooking time, this roasted butternut squash recipe with smoked paprika is the perfect side dish.

This is one of these recipes that you will make over and over again. It’s the perfect side dish for the winter and fall, highlighting the sweet flavor of butternut squash that’s spiked with smoked paprika and roasted to perfection. With only five ingredients and 10 minutes of prep time, it’s a “no-brainer” vegetable dish that will cook while you prepare the rest of the meal.

As I mentioned in my last post, Mediterranean Spaghetti Squash with Feta Cheese & Roasted Peppers, there was a flurry of requests on my Facebook page for spaghetti squash and butternut squash recipes.

Since we already use butternut squash in some of our favorite recipes, such as Hearty Chicken Stew with Butternut squash & Quinoa, Baked Tortellini with Turkey, Butternut Squash & Chard and Winter Vegetable Soup with Butternut Squash & Cauliflower, I was ready and willing to come up with another recipe starring this popular wintertime vegetable.

Whenever I roast potatoes, which happens at every time of the year regardless of scorching summer heat, I toss the potatoes with olive oil, smoked paprika, salt and pepper about 95% of the time. It’s so easy that my kids can help throw it together and the ingredients are always available in my pantry. We always buy the supersize bottle of McCormick smoked paprika because we go through the stuff so quickly.

Now, let’s get down to business…

The recipe:

Preheat the oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.

Cut the butternut squash into 3/4-inch cubes.

Place the butternut squash in a large bowl and toss with the olive oil, smoked paprika, salt and pepper.

Transfer the squash to the prepared baking sheet. Roast until the squash is tender, but not mushy, 15 to 20 minutes. Serve.

5-Ingredient Roasted Butternut Squash Recipe with Smoked Paprika

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 2 1/4 lb. butternut squash, peeled and cubed
• 1 tbsp olive oil
• 3/4 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp ground pepper

Instructions

Preheat the oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.

Cut the butternut squash into 3/4-inch cubes.

Place the butternut squash in a large bowl and toss with the olive oil, smoked paprika, salt and pepper.

Transfer the squash to the prepared baking sheet. Roast until the squash is tender, but not mushy, 15 to 20 minutes. Serve.

Notes

Calories 47.0 / Total Fat 1.7g / Saturated Fat 0.2g / Cholesterol 0mg / Sodium 148.4mg / Total Carbohydrates 8.1g / Fiber 1.6g / Sugar 1.5g / Protein 0.5g / WW (Old Points) 1 / WW (Points+) 1

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Other butternut squash recipes:

Cookin’ Canuck’s Hearty Chicken Stew with Butternut squash & Quinoa

Cookin’ Canuck’s Baked Tortellini with Turkey, Butternut Squash & Chard

Two Peas and Their Pod’s Creamy Butternut Squash Pasta

Gimme Some Oven’s Butternut Squash, Arugula & Bacon Quiche

Naturally Ella’s Butternut Squash and Blue Cheese Ravioli

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