Herbed Smashed Butternut Squash

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Herbed Smashed Butternut Squash is a cozy, savory dish that brings a burst of flavor to your table. Perfect for fall gatherings or a simple weeknight side, this recipe is quick, easy, and packed with rich, aromatic herbs.

Ingredients for Herbed Smashed Butternut Squash

Butternut squash: The star of the show, its natural sweetness pairs beautifully with herbs. Olive oil: Helps roast and caramelize the squash, adding richness. Fresh rosemary: Provides a fragrant, earthy aroma that elevates the dish. Garlic: Adds depth and a savory punch. Salt and black pepper: Essential for enhancing flavors. Parmesan cheese: Offers a nutty, salty finish that contrasts nicely with the squash.

Tips & Tricks

  • Use a grapefruit spoon to easily scoop out the seeds from the squash.
  • For more even roasting, cut squash pieces as uniformly as possible.
  • Fresh rosemary can be swapped for thyme if you prefer its flavor.
  • If you don’t have parchment paper, a lightly oiled baking sheet works too.

Serving Suggestions

This dish is a perfect match for roasted chicken or pork. It also pairs wonderfully with a fresh green salad or steamed green beans for a complete meal. For a vegetarian option, serve it alongside a hearty grain like quinoa or farro.

Frequently Asked Questions

Can I make this recipe vegan?
Yes! Simply omit the Parmesan or replace it with a vegan cheese alternative.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
What if I don't have fresh rosemary?
Dried rosemary works too, but use half the amount since it's more concentrated.

Herbed Smashed Butternut Squash Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). While it's warming up, grab a baking sheet and line it with parchment paper for easy clean-up. Next, peel and seed your butternut squash. This can be a bit tricky, so use a sturdy peeler and a sharp knife. Once peeled, cut it into 1-inch cubes – not too small, as they’ll shrink while roasting.

In a large bowl, mix the squash cubes with the olive oil, rosemary, minced garlic, salt, and black pepper. Toss them well so every piece is coated with the oil and seasonings. Spread the cubes evenly on your prepared baking sheet. Try not to overcrowd them; they need a bit of space to roast evenly.

Pop the tray into your preheated oven and let the squash roast for 25-30 minutes. You’ll know they’re ready when they’re tender and starting to brown at the edges. Once they’re out of the oven, take a fork and gently smash each piece. This creates more surface area for the cheese to stick to.

Sprinkle the smashed squash with grated Parmesan cheese and return them to the oven for about 5 more minutes, just until the cheese is melted and golden. Serve them up warm, and enjoy the herbaceous, cheesy goodness!

Why You'll Love This Recipe

  • Combines the sweetness of butternut squash with savory herbs.
  • The smashing technique adds a delightful texture.
  • Quick prep and cooking time make it weeknight-friendly.
  • It's a great way to use seasonal squash.
  • Parmesan adds a delicious, cheesy finish.

Ingredients

1 medium butternut squash (about 2 lbs)
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel and seed the butternut squash, then cut it into 1-inch cubes.
3. In a large bowl, toss the squash cubes with olive oil, rosemary, minced garlic, salt, and black pepper.
4. Spread the seasoned squash evenly on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the squash becomes tender and lightly browned.
6. Remove from the oven and use a fork to gently smash each piece of squash.
7. Sprinkle the smashed squash with grated Parmesan cheese and return to the oven for an additional 5 minutes, or until the cheese melts and turns golden.
8. Serve warm and enjoy!

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