Roasted Butternut Squash
A no seed oil recipe that brings out the natural sweetness of butternut squash while keeping it savory and satisfying. This is a great replacement for fries.
Ingredients
- 1 medium butternut squash about 2 ½ – 3 lbs, peeled, seeded, and cubed into 1-inch pieces
- 3 tbsp olive oil or melted butter for richer flavor
- 1 clove garlic
- 1 tsp smoked paprika or regular paprika
- ½ tsp ground cinnamon optional – enhances sweetness without sugar
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp grated Parmesan cheese optional, but delicious
Instructions
- Prep the squash: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Season: In a large bowl, toss the cubed butternut squash with olive oil (or butter), garlic, paprika, cinnamon, salt, and pepper until evenly coated.
- Roast: Spread squash in a single layer on the baking sheet. Roast for 30-40 minutes, flipping halfway, until golden brown and fork-tender.
- Finish: Sprinkle with Parmesan cheese during the last 5 minutes of roasting for a crispy, cheesy coating.
Notes
Carb count: 1 cup of cubed roasted butternut squash has about 13g net carbs. For keto, keep your portion to ½ cup–¾ cup and pair it with a fatty protein like steak, pork chops, or roasted chicken thighs.
For extra richness, drizzle with melted butter or a keto-friendly aioli before serving.
You can also add crushed pecans or walnuts at the end for a crunchy, autumn-inspired twist.
For extra richness, drizzle with melted butter or a keto-friendly aioli before serving.
You can also add crushed pecans or walnuts at the end for a crunchy, autumn-inspired twist.