How to Make Easy Roasted Butternut Squash
Roasted Butternut Squash is a quick and easy side to add to any meal! It's tender, caramelized on the edges from the oven-roasting method, and flavored with sage and thyme. All you need to make this golden fall goodness is 40 minutes, a butternut squash, and a handful of pantry staples.
Servings 6 servings
Ingredients
- 1 medium butternut squash
- 1/2 tsp thyme
- 1/2 tsp sage
- 1 TBSP brown sugar can omit if desired
- pepper
- 1/2 to 1 tsp salt
- 1-2 TBSP olive oil
- parmesan, for finishing optional
Instructions
- Prep: Preheat oven to 400 degrees. Peel and chop the squash into bite size chunks, scraping out and discarding the seeds from the round belly area. A vegetable peeler works well and you can slice off any spots it missed with the knife while chopping it up. Try to get all the pieces about the same size, so they'll cook evenly in the oven.
- Season: Add the squash to a cookie sheet/sheet pan that's been lightly sprayed with cooking spray (no need to use parchment or foil) and toss with the olive oil, brown sugar, and spices.
- Bake: Roast for 20-30 minutes, or until squash is fork tender, stirring or flipping the squash once halfway through.
- Serve + Store: Taste and add more seasoning as desired. Finish with a sprinkle of parmesan, if desired. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 6 days.
- Time-Saving Tip: You can buy pre-cut squash at many grocery stores. This will save you some time but it's a little pricier than buying it and cutting it yourself. You may still want to cut the pieces down a bit more as well, since sometimes the pre-cut squash is cut into pretty large chunks.