Garlicky Roasted Butternut Squash
Elevate your side dish game with this Garlicky Roasted Butternut Squash recipe, a perfect blend of savory and aromatic flavors. Tender cubes of butternut squash are tossed with fragrant minced garlic, olive oil, and a medley of dried herbs like thyme and rosemary, then roasted to golden perfection for a caramelized, slightly crispy finish. This easy, one-pan recipe only takes 15 minutes of prep and is ready in just 35 minutes, making it an ideal option for busy weeknights or holiday feasts. Garnished with fresh parsley for a pop of color, this warm and comforting dish pairs beautifully with roasted meats or stands out on its own in vegetarian spreads. Whether you're looking for a healthy side or a crowd-pleasing centerpiece, this recipe delivers seasonal flavor with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried rosemary
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon. Cut the squash into 1-inch cubes for even cooking.
Transfer the cubed squash to a large mixing bowl.
Peel and finely mince the garlic cloves. Add the minced garlic to the bowl with the squash.
Drizzle the olive oil over the squash and garlic. Sprinkle the salt, black pepper, dried thyme, and dried rosemary evenly over everything.
Toss the squash in the bowl until all the pieces are evenly coated with the oil and seasonings.
Spread the seasoned squash cubes onto the prepared baking sheet in a single layer, making sure they don’t overlap. This helps them roast evenly.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring halfway through, until the squash is tender and lightly caramelized around the edges.
Remove the baking sheet from the oven and allow the squash to cool slightly. Taste and adjust the seasoning with additional salt or pepper, if needed.
Transfer the roasted squash to a serving dish and garnish with parsley, if desired. Serve warm.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 17.9 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
