Description
This oven roasted butternut squash recipe transforms a simple vegetable into a golden, caramelized, restaurant-quality side dish in just 30 minutes. With minimal effort and maximum flavor, it’s the ultimate comfort side dish for weeknights or holidays.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh chopped parsley (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cubed squash with olive oil, salt, pepper, thyme, garlic powder, and smoked paprika until evenly coated.
- Arrange squash cubes in a single layer on baking sheet without overlapping.
- Roast for 25–30 minutes, turning once halfway through, until golden brown and fork-tender.
- Transfer to serving dish, garnish with parsley, and serve warm.
Notes
Cut squash into uniform 1-inch cubes for even cooking. Avoid overcrowding the pan to ensure caramelization instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 390mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash, roasted squash, side dish, oven roasted vegetables