Roasted Butternut Squash

Oven Roasted Butternut Squash makes a delicious side dish any night of the week or on your holiday table. Or, meal prep a batch to toss into salads and grain bowls all week long.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings (1 cup each)

Calories 166kcal

Author Meggan Hill

Ingredients

2 pounds butternut squash (1 large squash, see note 1)
2 tablespoons olive oil
1 tablespoon minced fresh thyme or rosemary
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 450 degrees. Peel butternut squash with a sharp vegetable peeler and cut in half lengthwise with a sharp knife. Scoop out the seeds with a large spoon and discard. Cut into 1 1/2-inch cubes.
In a large bowl, add butternut squash, olive oil, thyme, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper) and toss until evenly coated.
Transfer to rimmed baking sheet and spread in an even layer. Roast until the squash is fork tender and starting to caramelize, about 20 to 25 minutes, stirring after 15 minutes.

Notes

Squash: Choose a butternut squash that is firm to the touch and doesn't have any soft spots. For more information on prep, see my full tutorial on how to cut butternut squash.
Yield: 2 pounds butternut squash yields about 4 cups, peeled and cubed, enough for four servings, 1 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover roasted butternut squash is great tossed into salads, meal prep containers, or reheated as a side dish the next day.

Nutrition