Description
Quick Roasted Butternut Squash is the ultimate side dish—sweet, caramelized, and perfectly seasoned. Ideal for weeknights or holiday spreads, it pairs beautifully with meats, grains, or salads.
Ingredients
2 pounds butternut squash
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
1 teaspoon fresh rosemary or thyme (optional)
Instructions
1. Peel the butternut squash using a vegetable peeler. Cut in half lengthwise and scoop out the seeds. Cube into 1-inch pieces.
2. Place cubes in a large mixing bowl. Add olive oil, salt, pepper, garlic powder, and herbs if using. Toss to coat.
3. Spread the squash evenly on a rimmed baking sheet lined with parchment. Do not overcrowd.
4. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway through. Look for golden edges and fork-tender centers.
5. Let rest for 5 minutes before serving. Adjust seasoning if needed.
Notes
Cut squash into uniform cubes for even roasting.
Don’t overcrowd the pan—use two sheets if needed.
Fresh herbs add fragrance, but dried work in a pinch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg