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.
Roasted butternut squash is an easy, comforting, and flavorful vegan side dish. It's easy enough for a weeknight meal, yet impressive enough to add to the holiday dinner table.
Butternut squash is available year round, but is best enjoyed in the fall months when it's in season. It has a sweet, nutty taste, similar to a pumpkin, making it a great addition to holiday meals like Thanksgiving.
Savory butternut squash is tossed in olive oil, seasoned with savory herbs like rosemary and thyme, then roasted in the oven until tender. It makes the perfect addition to your favorite protein, like pork chops or roasted turkey. It could also be served alongside a kale apple slaw for a light, vegan meal.
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.
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.
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.
Savory Butternut Squash
- 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
- Preheat oven to 400 degrees Fahrenheit. 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.
- For more stability when peeling and cubing, cut off the top ½ inch and bottom ½ inch of your squash for a flat surface to place on your cutting board.
- If you're having trouble peeling your squash, try microwaving it first. Pierce the skin of the squash all over with a fork. Next, place squash in the microwave and cook 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.
- Olive oil can be substituted with melted butter or vegetable oil.