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Home » Meals » Side Dishes » Herb Roasted Butternut Squash

Herb Roasted Butternut Squash

October 17, 2023Leave a Comment

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Herb Roasted Butternut Squash ~ Easy side dish with the savory flavors of fresh herbs and the natural sweetness of butternut squash.  via @thiswifecooks

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!

Herb Roasted Butternut Squash ~ Easy side dish with the savory flavors of fresh herbs and the natural sweetness of butternut squash. 

Table of Contents

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  • Roasted Butternut Squash Recipe
  • Ingredients for Herb Roasted Butternut Squash
  • Ingredient Notes
  • How to Make Herb-Roasted Butternut Squash
  • Storage
  • More Simple Side Dish Recipes You’ll Love!
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  • Herb Roasted Butternut Squash
    • Ingredients
    • Instructions
    • Nutrition

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. 

Herb Roasted Butternut Squash ~ Easy side dish with the savory flavors of fresh herbs and the natural sweetness of butternut squash. 

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. 
Herb Roasted Butternut Squash ~ Easy side dish with the savory flavors of fresh herbs and the natural sweetness of butternut squash. 

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

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Herb Roasted Butternut Squash ~ Easy side dish with the savory flavors of fresh herbs and the natural sweetness of butternut squash. 

Herb Roasted Butternut Squash ~ Easy side dish with the savory flavors of fresh herbs and the natural sweetness of butternut squash. 

Herb Roasted Butternut Squash

Easy side dish with the savory flavors of fresh herbs and the natural sweetness of butternut squash. 
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Christmas, dairy free, roasted vegetables, side dish, Thanksgiving, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 84kcal
Author: Holly Gray
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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.

Nutrition

Calories: 84kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 408mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12091IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Autumn Flavors, Halloween, Side Dishes, Vegan, Vegan & Vegetarian Christmas Recipes, Vegan and Vegetarian Thanksgiving Recipes, Vegetarian, Winter Flavors Tagged With: Christmas, dairy-free, Halloween, squash, Thanksgiving, vegan, vegetarian

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