Roasted Butternut Squash and Shallots
Roasted Butternut Squash and Shallots, a simple shallots and squash recipe that’s great as a side dish or topping for salads and bowls. Ready in less than 40 minutes with only 5 ingredients!
Love shallots? Love butternut squash? Roast them together! The sweet taste of squash and roasted shallots is a great combination for a simple side dish or as a topping for bowls and salads.
👉 Ready to learn how to roast butternut squash and shallots together? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep vegetables
To start, preheat your oven to 400 degrees F (200 C), then wash and trim the vegetables.
- To cut shallots: Cut the ends from shallots, then using a knife make a small slit in the outer layer. Remove the outer layer, then slice shallots very thin.
- To cut butternut squash: Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes
2️⃣ Step Two: Spread squash and shallots on a baking sheet
Place the shallots and butternut squash pieces on a roasting sheet or pan.
Toss the vegetables with a drizzle of olive oil until completely covered. Next, mix with sliced garlic, salt, and pepper.
👉 Baking tip: Keep vegetables separated on the roasting pan, Shallots will cook a lot faster than squash, so if you keep them separated on the pan you can remove them from the pan and keep cooking the squash.
3️⃣ Step Three: Bake until golden brown
Put the veggies in the oven and roast until tender and brown around the edges. Depending on your oven, this will take about 40 minutes.
Halfway through cooking, stir the shallots and squash to make sure they brown on all sides.
Once they are done cooking, remove the veggies from the oven. If using as a side dish, you can serve them immediately. If you plan to use them later, let them cool and store in the refrigerator in an airtight container.
💡 Seasoning ideas
This recipe uses a simple garlic, salt, and pepper combo for seasoning, but here are some other flavoring ideas:
- Maple syrup and cinnamon: Add a touch of sweet maple and warm cinnamon for a fall flavor boost.
- Mix with crumbled cashews or pecans: Add a crunchy element and nutty flavor by tossing some crumbled cashews or pecans.
🧊 How to store
- Refrigerator storage: Roasted vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: For the best taste and texture, we don’t recommend as the shallots and squash may lose texture when thawed.
♻️ Sustainable kitchen + cooking tips
Eco living is what we’re all about at Fork in the Road! Here are some ideas to take your green lifestyle to the next level while making this recipe.
Make this recipe while shallotss and butternut squash are in season: Seasonal shopping is one of the best things you can do for the planet. Butternut squash and shallots are both available in the fall, which makes autumn a great time to make this recipe.
Don’t toss veggie scraps! The stems and peels from the shallots and squash can be tossed in a food scrap vegetable broth. Cooked vegetables can also be added to your compost pile as a last resort (just don’t throw them in the garbage!).
👉 More fall roasted vegetable recipes
Want more roasted vegetable recipes with shallots and butternut squash? We’ve got you covered:
- Roasted Butternut Squash and Broccoli
- Roasted Sweet Potatoes and Butternut Squash
- Roasted Butternut Squash and Apples
Roasted Butternut Squash and Shallots
- 1 large butternut squash
- 4 large shallots
- 2 cloves garlic sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Cut the ends from shallots and make a slice into the outer layer. Remove the outer peel and first layer and then cut into slices. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into 1/2 inch small cubes.
- Roast vegetables: Arrange the shallots and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides. Keep an eye on shallots and remove them if they start to become overcooked, and continue cooking the butternut squash until done.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.