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The combination of roasted sweet butternut squash, deeply caramelized onions, and warm Indian spices is a match made in culinary heaven! Quick and easy, this side dish just about cooks itself, so it is perfect on those days when you need something filling and comforting without having to do much. It is simple enough to enjoy on a weeknight, yet it has enough pizzazz in it to grace any celebratory table!
This flavorful side dish is brimming with flavors and wholesome goodness. Roasted Butternut Squash is already quite a dish to begin with. Just drizzle it with oil, season with salt and pepper, and let the oven do its magic! You will have a beautifully caramelized squash with smooth and soft flesh. Now add a bunch of aromatics and inviting Indian spices and sweet caramelized onions, and you will have one irresistibly delicious dish that you will make again and again!
A Healthy and Versatile Side dish
Not only is butternut squash delicious, but it is also a great source of vitamins, minerals, and disease-fighting antioxidants. This low-calorie, high-fiber squash is extremely nutritious and may help protect us from certain diseases and mental impairment. Add it to your weekly meal rotation to get that much-needed veggie nourishment for your whole family!
And don’t feel limited to Indian spices. Go ahead and use other spices like ground cumin, coriander, chile powder, oregano, dehydrated garlic, or regular or smoked paprika. You can just even add a ton of black pepper, which is one of the best things you can add to any squash dish.
Roasted Butternut Squash Ingredients
This recipe requires only 7 ingredients that are super pantry friendly!
- Butternut squash – Peeled and cut into 1-inch cubes or chunks. This sweet and nutty winter squash is perfect for roasting. You can use acorn squash or delicata squash if you do not have this one.
- Onion – Halved and thinly sliced with the grain. There is nothing quite like a deeply caramelized onion to add a sweet and smoky taste to any dish!
- Olive oil – This will help achieve a crisp, caramelized texture when roasting. You can use other types of vegetable oil you have on hand.
- Garam masala – This popular Indian spice blend is usually made from powdered cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods, among other things. This spice gives any dish a sweet and warm flavor with a touch of heat.
- Turmeric – Aside from the flavor, this spice gives the dish an appetizing color!
- Salt and black pepper – To taste.
- Fresh Cilantro or Parsley – For garnishing. Check out this guide on How to Store Herbs for the freshest herbs!
How to Make It
- Preheat the oven to 400 degrees F.
- Cover a large baking sheet with aluminum foil.
1) Add butternut squash cubes and onion slices in a large bowl and toss. Drizzle with oil and toss until the pieces are well coated. Lastly, add the garam masala, turmeric, salt, and pepper toss everything together until the spices are evenly distributed.
2) Place the mixture into the prepared pan in a single layer. Roast for 20 minutes covered and 10 minutes uncovered. Make sure to toss the veggies halfway through. Once done, garnish with fresh cilantro or parsley and serve.
Tips when Making Roasted Butternut Squash with Indian Spices and Caramelized Onions
- Cut the butternut squash into equal sizes, so they roast equally as they bake.
- Do not overcrowd your pan. Make sure that the pieces are not overlapping and are evenly spread for best results. This will give more caramelization to the squash surfaces and perfectly caramelized onions.
- I peeled the skin off for this recipe, but feel free to keep it unpeeled as the skin becomes edible when roasted. When removing the skin, using a peeler makes it easier.
- Take note that different Garama Masala brands may have different spice mixes. There is no fixed recipe for this, so find one that you really like and stock up!
- Don’t throw away the squash seeds; turn them into a great midday snack. Simply clean, drain, and pat dry the seeds before baking at 300°F for 45 minutes to an hour, or until crisp. You can also check out our Roasted Salt & Pepper Pumpkin Seeds recipe.
Frequently Asked Questions
- How can I make peeling my butternut squash easier? It can be a bit of a challenge to remove the peel of raw butternut squash. A helpful trick is to poke holes into them using the tines of a fork and microwave it for 3 to 4 minutes.
- Is this Roasted Butternut Squash dish gluten-free? Yes! As long as you make sure that the brand of garam masala you are using is free of gluten. Though spices are naturally gluten-free, some brands add wheat products during manufacturing.
- Can I use my air-fryer to make this recipe? Sure you can! Place the butternut squash cubes into the basket and cook for 15-20 minutes at 390F/200C. Make sure to shake the basket every 5 minutes to get perfectly roasted squash and onions.
How to Store Roasted Butternut Squash
You can keep any leftovers in the fridge for 3 to 5 days. Make sure to place it in a sealed container once it has cooled down, and do not leave it out in the open for more than 4 hours. You can keep this dish frozen for 3 months in a freezer-safe bag. To reheat, thaw in the fridge overnight or at room temp for a few hours, then warm it up using your microwave or stovetop.
Here are more budget-friendly Butternut Squash recipes to try!
- Roasted Curried Butternut Squash – Enjoy this recipe as a simple weeknight side dish which is also plenty special to be part of your holiday dinner feast! Everyone will make a quick work of this warmly-spiced fall recipe, vegan or not!
- Butternut Squash Mac n’ Cheese – This vegan butternut squash mac and cheese is creamy, comforting, wholesome, and requires just 9 ingredients (plus salt & pepper)! Make this vegan mac and cheese without cashews, processed ingredients, gluten-free optional, and get ready to indulge!
- Butternut Squash Burrito – These burritos are hearty and savory with a bit of butternut sweetness. You’ll be filled up with the good stuff and not left hungry. They’re also great on the go.
Photos by Alfonso Revilla
Roasted Butternut Squash with Indian Spices and Caramelized Onions
- 1 medium butternut squash peeled and cut into 1' cubes/chunks
- 1 medium onion halved and thinly sliced with the grain
- 1 Tablespoon of olive oil
- 1 Tablespoon of garam masala
- 1 teaspoon of turmeric
- Salt and black pepper to taste
- Fresh cilantro or parsley chopped for garnish
- Preheat the oven to 400 degrees F. In a large bowl, toss the squash and onions together, then drizzle the oil over and toss. Add the garam masala, turmeric, salt, and pepper, and toss again.
- Spread the mixture out onto a large baking sheet, cover with aluminum foil, and roast for 20 minutes covered and 10 minutes uncovered, tossing once halfway through. Remove from the oven and add the cilantro or parsley.
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