Roasted Butternut Squash
A simple and delicious roasted butternut squash recipe with a caramelized outer layer and tender inside, perfect for fall meals and gatherings.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
1 medium butternut squash (about 2 lbs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp dried thyme
Instructions
1. Preheat your oven to 400°F (200°C).
2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
3. Cut the squash into 1-inch cubes.
4. In a large bowl, toss the squash cubes with olive oil, salt, black pepper, garlic powder, and dried thyme until evenly coated.
5. Spread the squash in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and lightly caramelized on the edges.
7. Remove from the oven and serve warm.
Storage
Store roasted squash in an airtight container in the refrigerator for up to 4 days.
Reheating
To reheat, spread the squash on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
