This roasted butternut squash is a cozy fall treat! It has a sweet and nutty flavor that shines when roasted to golden perfection, making it hard to resist.
Every time I make it, I can’t help but snack on the crispy edges. I love to serve it as a side or even toss it in salads—it adds a touch of warmth!
Key Ingredients & Substitutions
Butternut Squash: This squash is key for its sweet and nutty taste. If butternut squash isn’t available, you can substitute it with acorn squash or sweet potatoes for a different twist.
Olive Oil: Olive oil adds richness, but feel free to use avocado oil for a higher smoke point or melted coconut oil for a hint of sweetness.
Thyme: While dried thyme works well, fresh thyme adds a bright flavor. You could use other herbs like rosemary or sage if you prefer different flavors!
Garlic: The optional garlic adds depth. If you want a milder flavor, consider using garlic powder to control the flavor intensity more easily.
What’s the Best Way to Cut and Prepare Butternut Squash?
Cutting butternut squash can be tricky due to its hard skin. Here are some tips to make it easier:
- Use a sharp chef’s knife for better cutting control.
- Microwave the squash for about 2-3 minutes to soften it slightly before peeling or cutting.
- Cut off both ends of the squash first. This creates a stable base for peeling and reduces slipping.
- Slice it in half lengthwise to remove the seeds easily, then cube as directed.
These steps will help you prep your squash efficiently, ensuring that you get evenly cut pieces for consistent roasting!
Roasted Butternut Squash
Ingredients You’ll Need:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Optional: 1/2 teaspoon garlic powder or 2 cloves garlic, minced
- Optional garnish: fresh thyme sprigs
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 25-30 minutes to roast. In total, you’ll need roughly 40 minutes from kitchen to table! It’s a quick and easy side dish perfect for any meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help caramelize the natural sugars in the squash, giving it that delicious sweet flavor.
2. Prepare the Butternut Squash:
Carefully peel the butternut squash with a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and then chop it into cubes approximately 1 to 1.5 inches in size. This size ensures they roast evenly.
3. Season the Squash:
In a large bowl, toss the butternut squash cubes with olive oil, kosher salt, black pepper, and thyme. If you’re using garlic powder or minced garlic, add that too. Give it all a good mix to coat the squash pieces thoroughly.
4. Spread on a Baking Sheet:
Transfer the seasoned squash to a baking sheet lined with parchment paper. Arrange the cubes in a single layer. Avoid crowding them so they roast properly and get those lovely, crispy edges.
5. Roast to Perfection:
Pop the baking sheet into the preheated oven and roast the squash for about 25-30 minutes. Be sure to stir or flip the cubes halfway through to ensure they brown evenly. You’ll know it’s done when the squash is tender and has beautiful caramelization on the edges.
6. Serve and Enjoy:
Once roasted, take the squash out of the oven and transfer it to a serving dish. If desired, garnish with fresh thyme sprigs for an extra touch. This dish is perfect warm as a side or can be tossed into salads or grain bowls for added flavor.
Enjoy the sweet, nutty, and slightly caramelized flavor of this simple and delicious roasted butternut squash!
Can I Use Frozen Butternut Squash Instead?
Yes, you can use frozen butternut squash! Just be sure to thaw it completely and pat it dry before roasting to avoid excess moisture. You may need to adjust your roasting time slightly, as frozen squash may take a bit longer to cook through.
How Do I Store Leftovers?
Store any leftover roasted butternut squash in an airtight container in the fridge for up to 3 days. To reheat, you can warm it gently in the oven at 350°F (175°C) for about 10-15 minutes or microwave it for a quick option.
What Can I Substitute for Thyme?
If you don’t have thyme on hand, you can substitute with other herbs such as rosemary, sage, or oregano. Fresh herbs will provide a brighter flavor, while dried herbs will work just as well. Adjust the quantity to suit your taste!
Can I Add Other Vegetables to This Dish?
Absolutely! Roasted butternut squash pairs well with other vegetables like carrots, bell peppers, or Brussels sprouts. Just make sure to cut them into similar-sized pieces for even roasting. You may need to adjust cooking times depending on the vegetables you choose.
