Make this Roasted Butternut Squash for a delicious and healthy side dish. It’s a baked squash recipe that is easy and ready for the table in 30 minutes.
I’ve had this butternut squash hanging out in the fridge for a couple of weeks now, and every time I opened the veggie drawer, he would look at me expectedly causing me all kinds of guilt. You ever do that, buy loads of vegetables with the new resolve to cook healthier or to try new veggies, but every evening the crisp asparagus calls out to you or that easy lettuce kit winks at you and you ignore some of the more challenging vegetables? If you are like me, one of the main reasons you do this is because you want to serve your family “The Best” and you know you can rock that asparagus and that salad kit but are unsure how to make the best-roasted butternut squash for instance.
I have limited experience with butternut squash because I do lean away from the most challenging of vegetables. But now I have learned and I must confess, butternut squash is not a hard vegetable to conquer, it’s doesn’t take up that much extra time and it’s so delicious! And it’s kinda funny as in all things, once you dive in, you wonder what took you so long.
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Butternut Squash with Rosemary Recipe:
1/2 large Purple Onion
1 Tablespoon fresh Rosemary, minced
1 Tablespoon fresh Thyme, minced
1/4 cup Extra Virgin Olive Oil
Additional Rosemary Springs for garnish, optional
How to Roast Butternut Squash:
With a sharp knife peel entire squash and cut into half, lengthwise. Use a spoon to clean out all the seeds and pulp.
Chop the squash into bite-size pieces, place in a bowl and drizzle with olive oil. You want enough olive oil that the squash has a fine layer but the oil is not puddled in the bottom of the bowl. Add salt, pepper, thyme and rosemary, then toss well to coat evenly.
This beautiful orange butternut squash with rosemary, thyme and seasonings is already looking delicious.
Spread the squash on a baking sheet, sprinkle with chopped onions. Be sure and do not crowd the squash, we want them to roast not steam. Roast for about 20-25 minutes in a 450-degree oven.
This Roasted Butternut Squash is loaded with flavors of rosemary, thyme, and onions. And roasting brings out the sweetness of the squash as it caramelizes. You will be glad you stepped up to the challenge of making The Best Roasted Butternut Squash.
Great pictures!! Would you believe I never tried butternut squash until last year?! I was intimidated too - and just like you said, I wondered why I waited so long to try it! Now, I look forward to this time of the year because roasted butternut squash rocks!!