Sweet & Herby Roasted Butternut Squash: My Simple Recipe (Print Version)
Learn my easy, flavorful Roasted Butternut Squash recipe. It's a sweet and savory side, perfect for any meal, with personal tips and tricks.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Main Stars
01 -
1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes
02 -
2 tbsp olive oil
→ Flavor Boosters
03 -
2 tbsp maple syrup (real maple, please!)
04 -
1 tbsp fresh rosemary, chopped
05 -
1 tsp fresh thyme, chopped
06 -
1/2 tsp garlic powder
→ Essential Seasonings
07 -
1/2 tsp sea salt (or to taste)
08 -
1/4 tsp black pepper, freshly cracked
→ Optional Crunch
09 -
1/4 cup pecan halves
# Instructions:
01 -
Okay, this is the trickiest part, honestly. First, carefully peel the squash. I use a good vegetable peeler, but some folks swear by a sharp knife. Then, slice it in half lengthwise and scoop out those seeds and stringy bits with a spoon. Don't worry if it's a little messy; it always is for me! Now, chop that beautiful squash into 1-inch cubes. Try to keep them somewhat uniform so they cook evenly. I always end up with a few odd-shaped pieces, but it's fine, adds character!
02 -
Time to get those flavors mingling! In a large bowl, toss your cubed butternut squash with the olive oil. Make sure every single piece gets a good coating. Then, drizzle in the maple syrup, sprinkle in the fresh rosemary, fresh thyme, garlic powder, sea salt, and black pepper. Use your hands – yes, really! It’s the best way to ensure everything is evenly distributed. I love the smell of the herbs warming up as I do this.
03 -
Now, spread your seasoned squash in a single layer on a large baking sheet. Don't overcrowd the pan, or your squash will steam instead of roast, and we want that lovely caramelization, right? Pop it into your preheated oven at 400°F (200°C) for about 15 minutes. You're looking for it to start softening and getting a little color on the edges. I sometimes peek in and give it a little shake to make sure nothing's sticking.
04 -
After that first 15 minutes, pull the tray out. This is where I sometimes add the pecan halves if I'm using them – they get all toasty and delicious. Give the squash a good stir, flipping the pieces so new sides are exposed to the heat. We want maximum browning here! Send it back into the oven for another 10-15 minutes, or until it’s fork-tender and beautifully caramelized with those irresistible crispy edges.
05 -
Once your squash is tender and deeply golden, pull it out of the oven. The smell in your kitchen right now should be incredible, a mix of sweet, savory, and earthy. Give it one last gentle stir, making sure to scrape up any delicious sticky bits from the bottom of the pan – those are pure flavor gold, trust me. I always sneak a piece right off the pan at this point, just for quality control, you know.
06 -
Transfer your glorious Roasted Butternut Squash to a serving dish. It looks so vibrant and inviting, doesn't it? I sometimes add a tiny extra sprinkle of fresh thyme or a touch more sea salt if it feels like it needs it. It’s ready to be the star side dish, or even a lovely addition to a salad or grain bowl. Enjoy that sweet, savory, tender goodness you just created!
# Notes:
01 -
Don't overcrowd the baking sheet! Seriously, it makes all the difference between roasted and steamed squash.
02 -
A really sharp knife is your best friend when peeling and chopping butternut squash. Be careful, though!
03 -
Taste as you go! If it feels like it needs more salt or a little extra drizzle of maple, trust your gut.
04 -
For extra caramelization, toss the squash with a tiny bit more maple syrup in the last 5 minutes of roasting.
# Equipment Needed:
01 -
Large mixing bowl
02 -
vegetable peeler
03 -
sharp knife
04 -
large baking sheet
# Nutrition (Per Serving):
Calories: 180
Total Fat: 9g
Total Carbohydrate: 25g
Protein: 2g