Roasted Butternut Squash with Cherry Tomatoes and Basil

Ingredients

• 1 piece Butternut squash (Peeled, seeded and cut into 2 cm dice)
• 250 g Cherry tomatoes (Cut in half)
• 2 tbsp Olive oil
• 1 piece Garlic clove (Minced)
• 2 tbsp Fresh basil (Chopped)
• 1 tsp Salt (or to taste)
• ½ tsp Ground black pepper (or to taste)

Instructions

1. Prepare the squash

   Peel the butternut squash, remove the seeds, then cut into approximately 2 cm dice.

   Time: PT10M

2. Season the vegetables

   In a large bowl, combine the squash dice, minced garlic, olive oil, salt and pepper. Coat well.

   Time: PT5M

3. Preheat the oven

   Turn on the oven and set to 200 °C. Let heat for 5 minutes.

   Time: PT5M

   Temperature: 200°C

4. Roast the squash

   Spread the squash dice on a parchment‑lined baking sheet in a single layer. Roast for 25 minutes, turning halfway through.

   Time: PT25M

   Temperature: 200°C

5. Add the tomatoes

   Remove the sheet, add the halved cherry tomatoes, toss quickly, then return to the oven for an additional 10 minutes.

   Time: PT10M

   Temperature: 200°C

6. Finish with basil

   Take the sheet out of the oven, sprinkle with chopped fresh basil, toss gently and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

30 g

Fat

7 g

Fiber

5 g

Ingredient Substitutions

• Instead of Butternut squash: Sweet potato
• Instead of Cherry tomatoes: Regular diced tomatoes
• Instead of Olive oil: Sunflower oil, Ghee
• Instead of Garlic clove: Garlic powder (½ tsp)
• Instead of Fresh basil: Dried basil (1 tsp)
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper

Equipment Needed

• Oven
• Baking sheet
• Parchment paper (optional)
• Chef's knife
• Cutting board
• Mixing bowl
• Spatula or wooden spoon
• Kitchen gloves

Critical Steps — Do Not Skip

• Preheat the oven to 200 °C before roasting the vegetables.
• Roast the squash until golden and slightly caramelized.

Chef Tips from the Video

• Using parchment paper prevents the vegetables from sticking to the sheet.
• Cutting the squash into uniformly sized pieces ensures even cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Not recommended; texture deteriorates after thawing.

Room temperature: Leave at room temperature for no more than 2 hours.

Make-Ahead Tips

• Roast the squash and tomatoes the day before and reheat in the oven at 180 °C for 10 minutes.
• Fresh basil should be added just before serving to retain its fragrance.