Butternut Squash Soup with Apple Grilled Cheese Sandwiches
This roasted butternut squash recipe highlights the vegetable’s natural sweetness and nutty flavor. Easy to prepare and versatile, it can be served as a side dish, blended into soups, or added to salads and grain bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
1 medium butternut squash (about 2–3 pounds)
1–2 tablespoons olive oil
Salt, to taste
Pepper, to taste
Optional flavorings: garlic powder, smoked paprika, cinnamon, nutmeg, maple syrup, thyme, rosemary
Instructions
- Preheat oven to 400°F (200°C).
- Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds.
- Cut the flesh into evenly sized cubes.
- Place the cubes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and any optional flavorings.
- Toss to coat and spread into a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the squash is tender and golden brown.
- Serve hot as a side dish, or use in soups, salads, or grain bowls.
Notes
- Blend roasted squash with broth and cream for a smooth soup.
- Mash with butter and cinnamon for a sweet side dish.
- Toss cubes into salads or grain bowls for extra flavor.
- Stuff halved squash with grains or sausage for a hearty meal.
- Store cooked squash in the fridge up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 cup roasted squash
- Calories: 120
- Sugar: 4g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
