Old-World Roasted Butternut Squash

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Old-World Roasted Butternut Squash is a simple yet elegant dish that brings a touch of rustic charm to your table. This recipe combines earthy flavors with a hint of warmth, perfect for cozy dinners or festive gatherings. It's all about letting the natural sweetness and creamy texture of the squash shine.

Ingredients for Old-World Roasted Butternut Squash

The star of the show is, of course, the butternut squash. With its naturally sweet, nutty flavor, it becomes delightfully creamy when roasted. The olive oil helps achieve a golden, caramelized exterior while adding a rich, fruity undertone. A sprinkle of salt enhances all the flavors, while black pepper adds just a touch of heat. Finally, dried thyme introduces an aromatic, subtle herbal note that complements the squash beautifully.

Tips & Tricks

  • If you're short on time, pre-cut squash from the store works well.
  • Use freshly cracked black pepper to maximize flavor.
  • For even more caramelization, use a dark, non-stick baking sheet.
  • Consider using parchment paper for easy cleanup.

Serving Suggestions

This roasted butternut squash pairs beautifully with roasted chicken or turkey. It's also a great addition to a vegetarian spread, alongside quinoa salad or a hearty lentil stew. For a touch of luxury, sprinkle some crumbled feta or goat cheese on top before serving.

Frequently Asked Questions

Can I use fresh thyme instead of dried?
Yes, fresh thyme can be used. Just double the amount for the best flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Is this dish freezer-friendly?
It's best enjoyed fresh, but you can freeze it. Reheat in the oven to restore texture.

Old-World Roasted Butternut Squash Recipe Walkthrough

First things first, let's preheat your oven to 400°F. This gives us the perfect roasting temperature to bring out the squash's flavor. While the oven heats up, grab your butternut squash. You'll want to peel it with a vegetable peeler — it can be a bit slippery, so take it slow. Cut off the ends, then slice it in half to scoop out the seeds with a spoon. Once cleaned, chop the squash into roughly 1-inch cubes. Consistency in size helps them cook evenly.

Now, in a large mixing bowl, toss those cubes with about 2 tablespoons of olive oil. Make sure each piece is well-coated; the oil helps with browning and flavor. Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme, mixing until every cube is speckled with herbs and seasoning.

Spread the seasoned squash cubes in a single layer on a baking sheet. Avoid overcrowding; you want them to roast, not steam. Pop the tray into your preheated oven. Roast them for 25-30 minutes, giving them a good stir halfway through to ensure even cooking. You'll know they’re done when they're fork-tender and have a lovely golden-brown color.

Once out of the oven, let them cool slightly before serving. They're best enjoyed warm, with all their flavors wonderfully melded together.

Why You'll Love This Recipe

  • Minimal ingredients, maximum flavor.
  • Easy to prepare, even for beginners.
  • Perfect for fall and winter meals.
  • Pairs well with a variety of main dishes.
  • Whole-food, plant-based goodness.

Ingredients

1 medium butternut squash
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

Step-by-step Instructions

1. Preheat the oven to 400°F.
2. Peel and deseed the butternut squash, then cut it into 1-inch cubes.
3. In a large bowl, toss the squash cubes with olive oil, salt, black pepper, and dried thyme until evenly coated.
4. Spread the squash in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and lightly browned.
6. Remove from the oven and serve warm.

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