Roasted Butternut Squash Recipe

There’s something about the aroma of roasted butternut squash that feels like a cozy autumn hug, and trust me, this recipe will have you embracing all the fall vibes with every golden bite.

I adore the sweet and savory balance that roasted butternut squash delivers at the table. My version combines a medium butternut squash with a good drizzle of olive oil, a pinpoint of salt and black pepper, and a whisper of garlic powder.

For a delightful twist, I often add dried thyme and a judicious touch of maple syrup. It’s a side dish that crosses my palate as sautéed, sweet, and comforting.

Roasted Butternut Squash Recipe Ingredients

• Butternut Squash: Rich in fiber and vitamins A and C; sweet and nutty.
• Olive Oil: Heart-healthy monounsaturated fats, enhances flavors.
• Salt: Balances sweetness; essential for bringing out flavors.
• Garlic Powder: Adds savory depth; supports immune health.
• Black Pepper: Provides warmth and spice; aids digestion.
• Maple Syrup/Honey: Adds natural sweetness; rich in antioxidants.
• Dried Thyme: Earthy herb; enhances aroma and flavor complexity.

Roasted Butternut Squash Recipe Ingredient Quantities

• 1 medium butternut squash (about 2-3 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (optional)
• 1 tablespoon maple syrup or honey (optional)

How to Make this Roasted Butternut Squash Recipe

1. Set your oven to 400°F (200°C) to warm while you prep. Then take a baking sheet and line it with parchment paper.

2. Remove the rind from the butternut squash, and slice it in half through its length. Remove the seed mass from the center of the squash.

3. Cut the squash into 1-inch cubes and put them in a big mixing bowl.

4. Olive oil should be drizzled over the squash. Then, salt, black pepper, and garlic powder should be sprinkled on the squash.

5. If wished, add the dried thyme for extra flavor, and stir until the squash is well-coated.

6. On the prepared baking sheet, spread the squash cubes that have been seasoned in a single layer.

7. Place the squash in a preheated oven at 400°F. Roast for 25-30 minutes. The edges will turn golden brown and the squash will be tender enough to poke with a fork.

8. If you are going to use it, drizzle the roasted squash with maple syrup or honey during the last 5 minutes of roasting.

9. Take the squash out of the oven and allow it to cool for several minutes before you serve it.

10. Move the butternut squash, which you have roasted, to a dish that can serve. Then, either as a side or part of the main dish, enjoy it.

Roasted Butternut Squash Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Spoon (for removing seeds)
7. Mixing bowl
8. Measuring spoons
9. Spoon or spatula (for mixing and spreading)
10. Fork (for checking tenderness)

FAQ

• Can I use frozen butternut squash?You can use frozen butternut squash, but be certain to thaw it and pat it dry to eliminate extra moisture before roasting.
• How do I peel and cut a butternut squash?Using a vegetable peeler, remove the skin, then cut off the ends and slice the squash in half lengthwise. Scoop out the guts and chop into 1-inch cubes.
• Is it necessary to add the maple syrup or honey?No, adding maple syrup or honey is not necessary. They are optional ingredients and they lend a little sweetness. You can also leave them out if you want to keep your dish more on the savory side.
• Can I substitute the olive oil with another oil?Certainly, you can substitute oils like avocado or melted coconut oil, but they may change the flavor a smidge.
• What if I don’t have dried thyme?The thyme can be omitted or replaced with other herbs such as rosemary or sage for a different flavor profile.
• How long does it take to roast the squash?It is usually a matter of 25-30 minutes in a 400°F (200°C) preheated oven or until the squash gives and is lightly browned.
• Can I prepare this dish in advance?Indeed, it is possible to roast the butternut squash the previous day and keep it in an airtight container in the refrigerator. Reheat it before serving.

Roasted Butternut Squash Recipe Substitutions and Variations

Olive oil. Can be substituted with avocado oil or melted coconut oil.
Use kosher salt or sea salt as a substitute.
Black pepper: Replace with white pepper for a less intense flavor.
Garlic powder can be subbed with either very finely minced fresh garlic or with onion powder.
Dried thyme. Substitute fresh thyme or dried oregano.
Maple syrup or honey: You can use agave syrup or brown sugar as alternatives.

Pro Tips

1. To ensure even cooking and browning, cut the butternut squash into uniform 1-inch cubes. Consistent sizing helps them roast at the same rate.

2. For added depth of flavor, consider tossing the squash with a pinch of smoked paprika or a small amount of ground nutmeg alongside the other seasonings.

3. Roast the squash on the oven’s middle rack for optimal heat distribution, and gently shake or stir the pieces halfway through the baking time to ensure they brown evenly on all sides.

4. If you have fresh herbs on hand, such as rosemary or sage, add them for the final 10 minutes of roasting for a fragrant, herbal note.

5. For a caramelized finish, after drizzling with maple syrup or honey, turn the oven to broil for the last minute or two, keeping a close eye on it to prevent burning.