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Roasted Butternut Squash

Cubed butternut squash that is roasted until soft and caramelized. Seasoned with Rosemary and thyme.  
Course Side Dish
Cuisine American
Keyword Baked Butternut Squash, Baked Squash, Roasted Butternut Squash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 141kcal
Author Evelyn


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


  • 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


Calories: 141kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 6mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13353IU | Vitamin C: 29mg | Calcium: 68mg | Iron: 1mg