Roasted Butternut Squash Recipe

I prepared a memorable Butternut Squash Side Dish that captures autumn’s essence. I used one medium butternut squash with olive oil, salt, pepper, garlic powder, and dried thyme. Roasting these tender cubes brings out a subtle natural sweetness while keeping it healthy and effortless enough to recreate time and again.

I love sharing my latest twist on roasted butternut squash, a dish that really brings a fun and savory kick to any fall meal. I start with one medium butternut squash, about 2 lbs, peeled, seeded and cut into 1-inch cubes.

I drizzle 2 tbsp of olive oil over the cubes and then sprinkle in 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1/2 tsp garlic powder and 1/4 tsp dried thyme. As it roasts, the squash comes out tender with a slight crisp that reminds me of my favorite roasted sweet potatoes recipes.

Sometimes I even think of the creative blends like roasted butternut squash with apples or the cranberry glazed ideas seen on other renowned recipes. Its simplicity and healthy ingredients make it the perfect side dish to experiment with, and I find myself making it again and again.

Why I Like this Recipe

I love this recipe because it’s super easy to make and doesn’t require any hands-on crazy techniques. I like how the natural sweetness of the squash is really brought out when its roasted with the garlic powder and thyme – it makes everything taste so cozy and autumn-like. Lastly, I appreciate that it’s healthy but still satisfying – and the way the spices coat each cube makes for a dish that’s both simple and really flavorful.

Ingredients

• Butternut squash is loaded with fiber and vitamins while giving a rich, sweet roasted flavor.
• Olive oil offers healthy fats that help achieve a crispy, golden, and moist finish effectively.
• A touch of salt instantly boosts flavor, balancing the dish perfectly without overpowering natural taste.
• Freshly ground black pepper adds a subtle heat and extra depth to every bite enjoyed.
• Garlic powder brings a strong, savory kick that intensifies the overall aroma of the dish.
• Dried thyme imparts an earthy, herby note which perfectly rounds out the flavor profile delicately.

Ingredient Quantities

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme

How to Make this

1. Preheat your oven to 400°F.

2. Peel your butternut squash, remove the seeds and cut it into roughly 1-inch cubes.

3. Put the squash cubes into a large mixing bowl.

4. Drizzle in 2 tablespoons of olive oil, then add 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon dried thyme.

5. Toss everything together until the squash pieces are evenly coated with the oil and spices.

6. Spread the seasoned squash out on a baking sheet lined with parchment paper, making sure the pieces are in a single layer (this helps them roast rather than steam).

7. Roast in the oven for 25-30 minutes, stirring halfway through so they brown nicely on all sides.

8. Check that the squash is fork-tender and lightly caramelized.

9. Remove from the oven and serve warm as a tasty fall side dish. Enjoy!

Equipment Needed

1. Preheated oven
2. Vegetable peeler
3. Cutting board
4. Sharp knife
5. Large mixing bowl
6. Measuring spoons
7. Baking sheet
8. Parchment paper
9. Spatula or large spoon
10. Oven mitts

FAQ

Roasted Butternut Squash Recipe Substitutions and Variations

• Instead of olive oil, you could use avocado oil or even melted butter if you’re feelin experimental
• If you dont have regular salt, try using kosher salt or sea salt, just keep in mind the measurements might need a teeny adjust
• For a twist on black pepper, white pepper works pretty good if you like a milder kick
• You can swap garlic powder with one clove of minced garlic, just mince it real fine so it blends in well
• Not a fan of dried thyme? Dried rosemary or sage can be a neat alternative, giving your dish a different herby flavor

Pro Tips

1. Try not to cut the squash too uneven. Make sure all pieces are about the same size so they cook evenly and get that perfect nice browning all over.

2. If you want extra crispy edges, make sure your baking sheet is not too crowded. Giving the cubes some room to breathe means you get a better roast instead of soggy veggies.

3. For even more flavor kick, you can experiment with adding a tiny pinch of something extra, like smoked paprika or cayenne pepper, if you’re up for a bit of spice.

4. Keep an eye on the squash during the last few minutes. Everyone’s oven may heat things a bit different so checking a couple times helps you avoid burning or undercooking some pieces.