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Roasted Butternut Squash Recipe

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.

Roasted Butternut Squash, baked squash
 
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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How to Roast Butternut Squash:

Scroll down for printable recipe
 
Roasted Butternut Squash, baked squash
 
With a sharp knife peel entire squash and cut into half, lengthwise.  Use a spoon to clean out all the seeds and pulp.
 
Baked Butternut Squash, Roasted squash
 
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, and herbs, toss well to coat evenly.
 
baked squash
 
I just love this picture with the beautiful orange squash sprinkled with fresh herbs.
 
roasting chunks of butternut squash and onions
 
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.
 
Roasted butternut squash

 

This Roasted Butternut Squash is loaded with flavors of rosemary, thyme, and onions and by roasting it really brings out the sweetness as it caramelizes.   You will be glad you stepped up to the challenge of making The Best Roasted Butternut Squash.

 

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Print Recipe
5 from 1 vote

Roasted Butternut Squash

Cubed butternut squash that is roasted until soft and caramelized. Seasoned with Rosemary and thyme.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Baked Butternut Squash, Baked Squash, Roasted Butternut Squash
Servings: 4
Calories: 211kcal
Author: Evelyn

Ingredients

  • 1 butternut squash
  • 1/2 large purple onion
  • 1 tablespoon Fresh Rosemary minced
  • 1 tablespoon fresh minced thyme
  • 1/4 cup olive oil extra virgin
  • salt and pepper to taste

Instructions

  • Preheat oven to 450-degrees
  • Spray a shallow baking pan with cooking spray
  • Peel and seed butternut squash, cut into bite-size pieces
  • Place squash in a large bowl, and drizzle with olive oil
  • Sprinkle with rosemary, thyme, salt and pepper
  • Toss lightly until the vegetables are well coated
  • Spread in a single layer on the pan, do not overcrowd the squash
  • Cut the purple onion into bite-size pieces and add to the squash
  • Roast for about 20-25 minutes in the oven
  • 10. Squash are ready when they are soft and beginning to caramelize

Nutrition

Calories: 211kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 680mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20000IU | Vitamin C: 40.8mg | Calcium: 96mg | Iron: 1.5mg


 
 

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Recipe Rating




Kristi

Friday 27th of September 2019

LOVE this recipe!! So delicious!

Evelyn

Friday 27th of September 2019

Thanks, sweetie! So glad you loved it

Jamie

Saturday 29th of October 2016

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!!