Savory Butternut Squash

Butternut squash cubed and topped with fresh parsley.

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.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Author Heather

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.

Video

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.

Nutrition