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Roasted Butternut Squash with Garlic and Herbs Recipe

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3.9 from 1 review

This roasted butternut squash recipe features tender, flavorful cubes of butternut squash infused with fresh garlic and aromatic herbs. Roasted to perfection with olive oil, rosemary, thyme, sage, and parsley, it makes a perfect side dish that’s both comforting and healthy.

Ingredients

Vegetables and Herbs

  • 1 (3 lb) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh sage
  • 1 Tbsp minced fresh garlic
  • 2 1/2 Tbsp minced fresh parsley

Oils and Seasonings

  • 3 Tbsp olive oil
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Preheat oven and prepare baking sheet: Set your oven to 400°F (200°C) and lightly spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray to prevent sticking.
  2. Season the squash: Place the cubed butternut squash on the baking sheet. Drizzle evenly with olive oil, then sprinkle with minced rosemary, thyme, sage, salt, and freshly ground black pepper. Toss everything together to coat the squash cubes thoroughly with the oil and herbs.
  3. Arrange squash for roasting: Spread the coated squash into an even layer on the baking sheet to ensure even cooking and roasting.
  4. Initial roasting: Roast the squash in the preheated oven for 20 minutes to begin softening and browning.
  5. Add garlic and toss: Carefully remove the baking sheet from the oven. Add the minced garlic to the squash and toss gently with a thin metal spatula to incorporate the garlic throughout.
  6. Continue roasting: Return the baking sheet to the oven and roast for an additional 10 to 20 minutes, until the squash is tender and cooked through.
  7. Optional broiling for browning: For extra caramelization, move the oven rack close to the broiler and broil the squash for 1 to 3 minutes. Watch closely to prevent burning, as the squash will brown quickly during this step.
  8. Finish and serve: Remove from the oven, sprinkle the roasted squash with fresh parsley, and serve warm as a flavorful side dish.

Notes

  • Cut squash into uniform 1-inch cubes for even roasting.
  • Use fresh herbs for best flavor impact.
  • Adjust salt and pepper to taste.
  • Broiling is optional but adds a nice caramelized finish.
  • Leftovers keep well refrigerated for up to 3 days.

Find it online: https://lauracooks.com/roasted-butternut-squash-with-garlic-and-herbs-recipe/