Savory Butternut Squash
Transform your fall dinners with this irresistible Savory Butternut Squash recipe, a perfect balance of earthy herbs and warm spices. Tender cubes of roasted butternut squash are infused with the bold flavors of fresh rosemary, thyme, smoked paprika, and garlic, creating a dish that's both comforting and vibrant. A golden caramelization in the oven enhances the natural sweetness of the squash, while optional parmesan cheese and parsley add a delightful, cheesy crunch and a fresh pop of color. Ready in under an hour with just 15 minutes of prep time, this versatile side dish complements everything from roast chicken to hearty stews. Whether you're hosting a holiday gathering or crafting a weeknight masterpiece, this oven-roasted butternut squash recipe will quickly become a crowd-pleasing favorite. Keywords: roasted butternut squash, savory squash recipes, Thanksgiving side dish, easy fall recipes.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 3 cloves (minced) garlic
- 1 teaspoon (minced) fresh rosemary
- 1 teaspoon (minced) fresh thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.5 teaspoon smoked paprika
- 2 tablespoons (optional, grated for garnish) parmesan cheese
- 1 tablespoon (chopped for garnish, optional) parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Carefully peel the butternut squash, then slice it in half lengthwise and scoop out the seeds using a spoon.
Cut the squash into 1-inch cubes and transfer them to a large mixing bowl.
Drizzle the squash cubes with olive oil, ensuring all pieces are evenly coated.
Add the minced garlic, rosemary, thyme, black pepper, salt, and smoked paprika to the bowl. Toss everything together until the squash is well seasoned.
Spread the seasoned squash in an even layer on the prepared baking sheet to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the squash halfway through for even browning.
Test the squash for doneness by piercing it with a fork—it should be tender and golden-brown on the edges.
Remove the squash from the oven and, if desired, sprinkle grated parmesan cheese over the top. Return the squash to the oven for an additional 5 minutes to melt the cheese.
Once done, garnish with chopped parsley for a fresh pop of color and flavor. Serve warm and enjoy!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 18.1 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2677 mg | 57% | |
*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.
