Servings
Font
Back
Roasted Butternut Squash {with Garlic and Herbs}
5 from 27 votes

Roasted Butternut Squash {with Garlic and Herbs}

Roasted Butternut Squash with Garlic and Herbs features peeled, cubed squash tossed with olive oil, fresh rosemary, thyme, and sage, then oven roasted until tender and caramelized. A touch of fresh garlic is added near the end for fragrant flavor, finished with minced parsley for brightness.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
Course: Side Dish
Cuisine: American

Ingredients

  • 1 (3 lb) butternut squash peeled, seeded and cut into 1-inch cubes
  • 3 Tbsp olive oil
  • 1 Tbsp rosemary minced fresh
  • 1 Tbsp thyme minced fresh
  • 1 Tbsp sage minced, fresh
  • salt freshly ground
  • black pepper freshly ground
  • 1 Tbsp garlic minced, fresh
  • 2 1/2 Tbsp parsley fresh, minced

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
  2. Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
  3. Toss to coat then spread into an even layer.
  4. Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula.
  5. Return to oven and roast until soft, about 10 - 20 minutes longer. 
  6. For more browning move oven rack near broiler and broil squash 1 - 3 minutes (keep a close eye on it it as it will brown quickly!).
  7. Sprinkle in parsley, serve warm.

Notes

  • Microwave whole butternut squash for 1 minute to soften skin, making peeling easier.
  • Use at least two fresh herbs among rosemary, thyme, and sage for balanced flavor.