Savory butternut squash is a light and flavorful fall side dish recipe. Cubed butternut squash is tossed in oil, rosemary, and thyme, then roasted in the oven until tender.
Recipe summary
Flavor/texture: Tender roasted butternut squash is tossed in olive oil, rosemary, and thyme for a mild, savory flavor.
Serves: 4 people
Similar to: Butternut Squash Pasta, Roasted Butternut Squash with Brown Sugar
Jump to:
Ingredients and substitutions
- Squash - A medium sized butternut squash will vary in size between 2-3 pounds - anything in this range works fine. For larger squash, you may want to increase the oil and seasoning slightly.
- Olive oil - Can be substituted with other cooking oil you have on hand, like avocado oil.
- Seasoning - Salt, pepper, garlic powder, rosemary, and thyme add flavor to the butternut squash. The dried herbs can be substituted with Italian seasoning blend or your favorite dried herbs, like basil and oregano.
How to make Savory Butternut Squash
- Place cubed and seasoned squash on a parchment lined baking sheet.
- Bake at 400F until squash is fork tender. Toss halfway through for even browning.
Tips and tricks
Peeling your squash - To make butternut squash easier to peel, cut off the very top (stem) and bottom of your squash with a chef's knife, creating a flat surface to place on the cutting board. Then, peel the skin off with a vegetable peeler.
Use a microwave - If you're still having trouble peeling your squash, try microwaving it. Pierce the skin of your squash all over with a fork. Next, place the squash in the microwave and cook for about 3 minutes. Remove from the microwave and allow to cool. The skin will now peel off easily.
Slice into bite size cubes - When slicing your squash, think about creating small, bite size cubes. Smaller cubes are easier to eat and cook faster.
How to tell when squash is done - Try piercing a cube through with a fork. If you're met with little to no resistance, the squash is done.
Frequently asked questions
The skin is technically edible, but can be tough or papery after roasting. I highly recommend peeling your butternut squash for best results.
I like to serve butternut squash with turkey, chicken, ham, pork chops, or beef roast. It makes a nice side dish for weeknight meals or for Thanksgiving dinner.
This particular recipe is seasoned to be savory, but butternut squash can be prepared sweet as well. Try my recipe for roasted butternut squash with brown sugar.
Recommended
📖 Recipe
Savory Butternut Squash
Ingredients
- 1 medium butternut squash, about 2 ½ pounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- Peel squash, cut in half, and scoop out pulp and seeds. Cut squash into bite size pieces (about 1" cubes). Place into a large bowl.
- Drizzle cubed squash with olive oil. Add salt, garlic powder, pepper, rosemary, and thyme, then toss to coat.
- Pour squash onto parchment lined baking sheet and spread into a single layer.
- Roast squash for about 20-25 minutes in the oven, tossing once halfway through to ensure even browning. Time will depend on size of cubes - squash is done when it can easily be pierced through with a fork.
- Remove from oven and serve immediately.
Equipment Recommendations
Notes
- Cubing tips: Cut off the top ½ inch and bottom ½ inch of your squash for a flat surface to place on your cutting board.
- Peeling tips: Try microwaving it first. Pierce the skin of the squash all over with a fork and cook it in the microwave for about 3 minutes. Remove from the microwave (careful, it will be hot!) and allow to cool. The skin should peel off much more easily.
I have made this recipe more times than I can count! I love it. I wouldn’t change anything about it. It’s delicious!
Hi Kelly, so glad to hear you enjoy the recipe!
Good evening! I would like to make this recipe for Thanksgiving. My question to you is…can this be made 1 day ahead and reheated the next day?
Hi Denise, there are a few ways you can save time on Thanksgiving day:
- Cube your squash up to 3 days ahead of time and store (uncooked) in a sealed container in the refrigerator. Then, finish preparing on the big day.
- Or, prepare your squash as directed, sticking to the lower end of the cooking time (about 20 minutes). Then, reheat the next day in a 350 degree Farenheit oven for about 10-15 minutes, or until heated through.
Thank you Heather. This will help me out a lot. Happy Thanksgiving!