Roasted Butternut Squash

Looking for a delicious, easy-to-make fall recipe to try? Then you've got to try out my flavorful roasted butternut squash recipe. It's tasty, doesn't take time and only requires minimal ingredients.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 122.5kcal

Ingredients

1 medium-sized butternut squash around 3 pounds
3 tablespoons olive oil
2 cloves garlic minced
Salt and pepper to taste
½ tablespoon chopped fresh rosemary or thyme
2 tablespoons maple syrup or honey (optional)

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Peel the butternut squash with a potato peeler. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Cut the squash into 1-inch cubes.
Place the cubed butternut squash into a large mixing bowl. Add the olive oil, minced garlic, rosemary, salt, and pepper over the squash and toss to coat evenly.
Transfer the seasoned butternut squash onto the lined baking sheet, spreading them out in a single layer.
Bake in the preheated oven for 25-35 minutes or until the butternut squash is tender and the edges are lightly browned. Give the squash a stir halfway through baking to ensure even roasting.
(Optional) If you like a hint of sweetness, drizzle the roasted butternut squash with maple syrup or honey right after you remove it from the oven.
Let it cool for a few minutes before serving. Enjoy the oven-roasted butternut squash as a delicious side dish for your meal!

Nutrition