Herb Roasted Butternut Squash ~
Easy side dish that combines the savory flavors of fresh herbs with the natural sweetness of butternut squash.
Serve with Roasted Vegetable Wellington and Mashed Potato Casserole on Thanksgiving Day!
Roasted Butternut Squash Recipe
I like this easy recipe because it’s a healthy side dish with simple ingredients that makes a wonderful addition to the holiday meal and is also versatile. It’s easy to double or triple for the Thanksgiving table, sweet potatoes or acorn squash can be used in place of the butternut squash, and you can also experiment with the herb mix for your perfect side dish.
Ingredients for Herb Roasted Butternut Squash
You will need the following:
- 1 pound butternut squash, seeded, peeled, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 1/2 teaspoons fresh rosemary, finely chopped
- 1 1/2 teaspoon fresh thyme leaves
- 1 1/2 teaspoon fresh sage, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Ingredient Notes
- Butternut Squash – For best results, use fresh butternut squash, not frozen. Look for squash with firm, smooth skin, no soft spots, and dark beige in color. Also, the easiest way to cut down on the prep work is to use pre-cut squash from the produce department of the grocery store.
- Fresh Herbs – If fresh is not available, 1/2 teaspoon each of the dried herbs is a perfectly fine substitute.
How to Make Herb-Roasted Butternut Squash
STEP ONE: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
STEP TWO: In a small bowl, whisk together the olive oil, rosemary, thyme, sage, salt, and pepper.
STEP THREE: Add squash to a large bowl then add the oil mixture and toss to until evenly coated.
STEP FOUR: Arrange the squash in a single layer on the prepared baking sheet. Roast for 30 minutes, or until fork tender and golden brown on the bottom.
STEP FIVE: Adjust seasoning to taste and serve hot or at room temperature.
Storage
- Leftover roasted butternut squash should be stored in an airtight container in the refrigerator.
More Simple Side Dish Recipes You’ll Love!
- Stovetop Brussels Sprouts
- Balsamic Green Bean Salad
- Creamy Vegan Mac and Cheese
- Savory Mashed Sweet Potatoes
- Brussels Sprouts Salad
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Herb Roasted Butternut Squash
Ingredients
- 1 pound butternut squash seeded, peeled, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 1/2 teaspoons fresh rosemary finely chopped
- 1 1/2 teaspoon fresh thyme leaves
- 1 1/2 teaspoon fresh sage finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
- In a small bowl, whisk together the olive oil, rosemary, thyme, sage, salt, and pepper.
- Add squash to a large bowl then add the oil mixture and toss to until evenly coated.
- Arrange the squash in a single layer on the prepared baking sheet. Roast for 30 minutes, or until fork tender and golden brown on the bottom.
- Adjust seasoning to taste and serve hot or at room temperature.
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