Roasted Butternut Squash Recipe

I always look forward to preparing my favorite butternut squash side dish especially in the fading light of fall. The tender cubes, brushed with extra virgin olive oil and seasoned with kosher salt, freshly ground black pepper, garlic powder and thyme, bring simple ingredients together in a delightful way perfectly.

I was in the mood for something fresh and different for a fall dinner, so I decided to experiment with roasted butternut squash. I took one medium butternut squash, peeled it, seeded it, and cut it up into 1-inch cubes.

Then I mixed it with 2 tablespoons of extra-virgin olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried thyme. The seasoning really brings out a unique flavor that’s reminiscent of those roasted sweet potatoes butternut squash dishes I’ve seen online, and it reminds me a bit of other familiar recipes featuring apples or cranberries.

It’s simple enough to whip up on a busy day but also feels special enough to serve when you have company. Give this recipe a try if you’re looking for a straightforward yet tasty vegetable side dish this fall.

Why I Like this Recipe

1. I love how the squash turns out sweet and soft every time I roast it.
2. I really appreciate that it’s a healthy option that still packs a ton of flavor.
3. I like that the recipe is super simple, so it’s easy to throw together on busy evenings.
4. I enjoy the balance of the olive oil and herbs, giving it a rich taste without being too heavy.

My roasted butternut squash is a perfect fall side dish. Its super easy to make and really healthy. I love how the natural sweetness of the squash comes out when it’s roasted, and honestly, it always tastes amazing. I find myself making it again and again because its a totally reliable veggie side for any meal. You can never go wrong with this simple, comforting recipe.

Ingredients

• Butternut Squash: Its a fiber-rich veg that adds natural sweetness and essential vitamins like vitamin A.
• Extra-virgin Olive Oil: Provides healthy fats that help the squash roast evenly and boost its flavor.
• Kosher Salt: Enhances the overall taste by balancing the natural sweetness with a subtle salty kick.
• Freshly Ground Black Pepper: Offers a bit of spice that brightens the dish and gives extra aroma.
• Garlic Powder: Brings a mild garlic taste which enriches the flavor without overpowering the squash.
• Dried Thyme: Infuses the dish with earthy notes and a lovely herbal aroma that ties it all together.

Ingredient Quantities

• 1 medium butternut squash (about 2 to 3 lbs), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme

How to Make this

1. Preheat your oven to 400°F so it gets nice and hot.

2. Peel the butternut squash, cut it in half, remove the seeds, and then chop it into 1-inch cubes.

3. Spread the cubed squash on a large baking sheet in a single layer.

4. Drizzle the extra-virgin olive oil over the squash ensuring all pieces get a little bit of oil.

5. Sprinkle the kosher salt evenly on top – add black pepper, garlic powder, and dried thyme too.

6. Use your hands or a spatula to toss the squash, making sure every cube is coated with the seasonings.

7. Place the baking sheet in the oven and roast for about 25-30 minutes.

8. Give the squash a stir at the halfway mark to help them roast evenly.

9. Check the squash with a fork, if its tender enough then its ready to serve.

10. Remove from the oven and let it cool a bit before serving as a warm, healthy fall side dish.

Equipment Needed

1. Oven set to 400°F
2. Vegetable peeler for the butternut squash
3. Sharp knife to chop the squash
4. Cutting board for safe work area
5. Large baking sheet for roasting the cubes
6. Spatula or your hands to mix the seasoning on the squash
7. Measuring spoons for the olive oil and spices
8. Fork to check if the squash is tender enough

FAQ

Roasted Butternut Squash Recipe Substitutions and Variations

• Instead of extra-virgin olive oil, you could use avocado oil or even canola oil if you are short on options
• If you dont have kosher salt, try using sea salt or table salt but use a little less with table salt cause its stronger
• You can swap freshly ground black pepper with pre-ground pepper or white pepper for a different kinda flavor
• For garlic powder, using minced garlic or garlic salt might work, just be careful with extra salt if you choose garlic salt
• If you dont have dried thyme, dried oregano or rosemary can be used instead though they will bring a slightly different taste

Pro Tips

1. Make sure you dont crowd the squash on the pan. Overlapping pieces can make them steam instead of roast which stops them from getting that nice crispy edge.
2. If your oven runs a bit funny, check the squash a couple times so they dont get burnt on one side even if the other is still underdone.
3. Try using a piece of parchment paper. It helps the squash not to stick and can make clean up a lot easier.
4. Experiment with a little extra spice or a splash of lemon juice right after roasting for a pop of extra flavor that really makes the dish stand out.