Roasted Butternut Squash

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you're craving something cozy and full of flavor, this Roasted Butternut Squash recipe is just the thing. It's simple, vibrant, and brings out the natural sweetness of the squash with a touch of warmth from the spices. Perfect for autumn or any time you want a comforting side dish.

Ingredients for Roasted Butternut Squash

The star here is the butternut squash. Its natural sweetness becomes even more pronounced when roasted. Olive oil helps in caramelizing the squash and adds a mild fruity note. The salt enhances all the flavors, while black pepper adds a subtle heat. Garlic powder provides a savory depth, and dried thyme contributes a hint of earthiness that complements the squash beautifully.

Tips & Tricks

  • If your squash is particularly large, you may need to increase the oil and spices to ensure even coating.
  • A sprinkle of fresh herbs like parsley or cilantro before serving adds a pop of color and freshness.
  • For a hint of sweetness, drizzle a bit of honey or maple syrup over the squash before roasting.

Serving Suggestions

This roasted butternut squash makes a fantastic side dish alongside roasted chicken or pork. It’s also delicious stirred into a warm grain bowl or tossed with a fresh, leafy salad. For a festive touch, serve it with a dollop of Greek yogurt or a sprinkle of feta cheese.

Frequently Asked Questions

Can I use fresh garlic instead of garlic powder?
Absolutely! Minced fresh garlic can be used for a stronger, more pungent flavor. Just be careful not to burn it during roasting.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Can I freeze roasted butternut squash?
Yes, you can freeze it after roasting. Allow it to cool completely, then store in a freezer-safe bag for up to 2 months. Thaw and reheat in the oven.

Roasted Butternut Squash Recipe Walkthrough

First, get your oven going at 400°F (200°C). This gives you the perfect temperature for roasting the squash to a tender yet slightly crisp perfection. While the oven is heating up, you'll want to tackle the squash. Start by peeling it, which can be a bit of a workout — I find a sharp vegetable peeler works best here. Once peeled, slice it in half lengthwise and scoop out those seeds. A spoon works fine for this, but a melon baller can make it even easier.

Next, chop the squash into 1-inch cubes. Aim for uniformity so they cook evenly. Toss those golden cubes into a large bowl and drizzle with about 2 tablespoons of olive oil. Sprinkle in the salt, pepper, garlic powder, and thyme, then toss everything together. Make sure each cube is well coated — this ensures every bite is flavorful.

Spread the squash cubes out on a baking sheet lined with parchment paper. It's crucial they’re in a single layer to roast evenly. Pop them into your preheated oven and let them roast for 25–30 minutes. Halfway through, give them a flip to ensure both sides caramelize nicely. You’ll know they’re done when they’re tender and the edges are a lovely golden brown.

Once they’re out of the oven, serve them warm. They’re best enjoyed straight away while they’re still hot and fragrant.

Why You'll Love This Recipe

  • Quick and easy to prepare.
  • Uses minimal ingredients for maximum flavor.
  • Perfectly caramelized edges add a delightful texture.
  • Versatile side dish that pairs with many main courses.

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

Step-by-step 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.

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