Description
This Oven-Roasted Butternut Squash recipe showcases tender, caramelized cubes of butternut squash perfectly seasoned with garlic, thyme, and optional maple syrup and Parmesan for a sweet and savory finish. It’s an easy, healthy side dish ideal for fall meals, grain bowls, or holiday gatherings.
Ingredients
Scale
Butternut Squash
- 1 large butternut squash (about 2 1/2 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme (or rosemary)
Optional Toppings
- 1 tablespoon maple syrup
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Squash: Place the cubed butternut squash in a large bowl. Drizzle with olive oil and toss thoroughly to coat each piece evenly with oil.
- Season: Sprinkle salt, black pepper, garlic powder, and dried thyme over the squash. Toss again to ensure all pieces are evenly seasoned.
- Arrange on Baking Sheet: Spread the squash cubes out in a single layer on the prepared baking sheet, avoiding overcrowding to promote even roasting.
- Roast Squash: Roast in the preheated oven for 25 to 35 minutes, flipping the cubes halfway through the cooking time to ensure even caramelization and tenderness.
- Add Maple Syrup (Optional): If using maple syrup, drizzle it over the squash during the last 5 minutes of the roasting process.
- Finish and Serve: Remove the squash from the oven and, if desired, sprinkle with grated Parmesan cheese just before serving for a savory touch.
Notes
- Cut squash into evenly sized cubes to ensure uniform cooking and caramelization.
- For extra browning, place the baking sheet on the lower oven rack during the last 10 minutes of roasting.
- This versatile roasted squash pairs beautifully with salads, grain bowls, or as a simple, flavorful holiday side dish.
