Traditional Roasted Butternut Squash

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you're looking for a classic, soul-soothing dish that screams comfort, this Traditional Roasted Butternut Squash is it. Perfect for autumn gatherings or as a side to your favorite meal, this recipe brings out the natural sweetness of the squash, enhanced by aromatic herbs.

Ingredients for Traditional Roasted Butternut Squash

Butternut squash is the star here, offering a creamy texture and sweet flavor that caramelizes beautifully when roasted. Olive oil helps the squash roast evenly, adding a subtle richness. A bit of salt brings out the squash's natural sweetness, while black pepper adds a gentle kick. Fresh rosemary and thyme provide an aromatic, earthy complement to the sweet squash, elevating the overall flavor profile.

Tips & Tricks

  • Use a sharp knife for cutting the squash to ensure smooth, safe slicing.
  • For extra caramelization, don't overcrowd the baking sheet.
  • If fresh herbs aren't available, dried rosemary and thyme can be used — just reduce the quantity by half.

Serving Suggestions

This roasted squash pairs wonderfully with roasted chicken or pork tenderloin. It's also great tossed into a warm grain salad with quinoa or farro, or even mixed with cooked kale or spinach for a hearty vegetable medley.

Frequently Asked Questions

Can I use a different type of squash?
Yes, you can use acorn or kabocha squash, but cooking times may vary.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I make this dish ahead of time?
Absolutely! You can prepare and season the squash a day in advance, then roast it just before serving.

Traditional Roasted Butternut Squash Recipe Walkthrough

Let's kick things off by preheating your oven to 400°F (200°C). This temperature is perfect for roasting, allowing the squash to cook through while developing a lovely golden-brown exterior.

Next up, grab your butternut squash and a sturdy peeler. Peel away the tough outer skin until you reach the vibrant orange flesh. Once peeled, cut it in half lengthwise and scoop out those seeds. A spoon works wonders here.

Now, chop the squash into 1-inch cubes. Try to keep them uniform so they cook evenly. Toss these cubes into a large mixing bowl.

Drizzle the cubes with olive oil, then sprinkle the salt, black pepper, rosemary, and thyme over them. Use your hands or a spoon to toss everything together until the squash is well coated with the oil and herbs.

Line a baking sheet with parchment paper — this helps with cleanup and prevents sticking. Spread the seasoned squash cubes in a single layer on the sheet, giving them space to roast rather than steam.

Pop the tray in your preheated oven for 25-30 minutes. Halfway through, give them a stir to ensure even browning. You'll know they're done when they're tender and the edges are beautifully golden.

Once out of the oven, serve the squash warm, and enjoy the fragrant, mouthwatering aroma that fills your kitchen.

Why You'll Love This Recipe

  • Simple and quick to prepare — perfect for busy weeknights.
  • Uses fresh herbs for a fragrant, earthy flavor.
  • Healthy and nutritious with minimal ingredients.
  • Versatile side dish that pairs well with many mains.

Ingredients

1 medium butternut squash (about 3 lbs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel the butternut squash, then cut it in half lengthwise and scoop out the seeds.
3. Cut the squash into 1-inch cubes and place them in a large bowl.
4. Add olive oil, salt, black pepper, rosemary, and thyme to the bowl, and toss the squash until evenly coated.
5. Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper.
6. Roast the squash in the preheated oven for 25-30 minutes, or until the cubes are tender and golden brown, stirring halfway through cooking.
7. Remove from oven and serve warm.

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