Roasted butternut squash is such a breeze to make! Just season it up, toss it on a sheet pan, and pop it in the oven—talk about the easiest side dish ever!
Roasted Butternut Squash Overview
Oh my goodness, I love this butternut squash recipe so much! The dried herbs really amp up the flavor while keeping things super simple—perfect for a busy weeknight or even a holiday feast! This side dish is basically a must-have for any Fall meal!
Here’s how easy it is: just wash, peel, and chop up some butternut squash into cute little cubes. Toss them with some herbs and spices, spread them out on a baking sheet, and roast for about 25 minutes. Voila! You’ve got a tasty, healthy side that’s bursting with flavor! Seriously, it’s such an effortless recipe that packs a punch!
Recipe Ingredients
- 1 butternut squash
- 3 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
Kitchen Equipment I Used
- Vegetable Peeler – I like the swiveling twin blade peelers, they’re much easier to use.
- 11 x 17 Baking Sheet – I recommend having at least one large baking sheet to make easy recipes like this one!
- Nesting Mixing Bowls – Always handy for mixing ingredients together.
- Parchment Paper Sheets – These are pre cut and are so convenient for baking recipes!
- Measuring spoons – this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Roasted Butternut Squash Cubes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
STEP 2 Prep The Squash:
- Slice the top and bottom off of the butternut squash.
- Using a vegetable peeler, peel off the outside skin.
- Slice the squash in half, then use a spoon to scoop out the inner seeds and stringy bits.
- Next, slice the squash into 1″ strips. After that, slice each one into 1″ cubes that are all similar in size (so they cook evenly).
STEP 3: In a small bowl, mix together 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp salt and 1 tsp ground black pepper.
STEP 4: Add the chopped butternut squash to a large bowl and drizzle 3 Tbsp olive oil on top. Sprinkle the spice mix over the squash, then toss together until each cube is evenly coated.
STEP 5: Add the squash cubes to the baking sheet in a single layer. Try to spread them out so that they will cook on all sides evenly. Place in the oven to bake for 20-25 minutes, or until edges are firm and squash is tender when poked with a fork.
STEP 6: Remove from the oven and use a spatula to transfer the squash to a plate. Now it’s ready to serve.
Recipe Tips
- For a different flavor, swap out vanilla extract for almond extract.
- Some people like to add 1 tsp cornstarch while mixing to help it stiffen. This is great if you’re adding it to a piping bag for cupcakes or cake.
- The whipped cream isn’t too sweet tasting. However you can add more or less powdered sugar to the icing.
- You can swap the powdered sugar with maple syrup, but the consistency will be a little runnier.
How To Store Leftovers
- Refrigerate – Leftover whipped cream can be added to an airtight container in the fridge for up to 4 days.
🎉 Grab Your Free Recipe Guides! 🎉
Hey, foodie friends! Don’t miss my Free Recipe Guides featuring all my popular dishes, ready for you to print and enjoy! Sign up for my member’s library for instant access to over 20 delicious guides, and I’m always adding more!
✨ And while you’re at it, come hang out with me on Pinterest and Facebook for even more tasty inspiration!
Tried this recipe? I’d love it if you shared it with your friends! 💖 And don’t forget to leave a review using the stars in the recipe card below—I can’t wait to hear what you think! ⭐⭐⭐⭐⭐
Ingredients
- 1 butternut squash
- 3 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
- Slice the top and bottom off of the butternut squash. Using a vegetable peeler, peel off the outside skin. Slice the squash in half, then use a spoon to scoop out the inner seeds and stringy bits. Next, slice the squash into 1″ strips. After that, slice each one into 1″ cubes that are all similar in size (so they cook evenly).
- In a small bowl, mix together 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp salt and 1 tsp ground black pepper.
- Add the chopped butternut squash to a large bowl and drizzle 3 Tbsp olive oil on top. Sprinkle the spice mix over the squash, then toss together until each cube is evenly coated.
- Add the squash cubes to the baking sheet in a single layer. Try to spread them out so that they will cook on all sides evenly. Place in the oven to bake for 20-25 minutes, or until edges are firm and squash is tender when poked with a fork.
Nutrition
The nutritional information provided is an estimate and is per serving.