Roasted Butternut Squash {with Garlic and Herbs}
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Roasted Butternut Squash is an essential, healthy fall side dish! It has a mildly sweet, slightly nutty, buttery flavor and a delicious creamy texture. Then when you add garlic and fresh herbs it adds two more delicious layers of flavor. It’s perfect for the holidays or a weeknight dinner!
Roasted Butternut Squash
I love roasted butternut squash. Sometimes I’ll buy the mini ones and roast butternut squash halves and sometimes I’ll buy a big one then dice it up into cubes and roast as I’ve done here.
I like this method better because you can get more color and flavor on each individual piece, the only tedious part is cutting up that squash.
But after you’ve done it a few times it goes a lot faster. And a result this good is worth that extra bit of effort, trust me!
How to Peel and Cut a Butternut Squash
- Microwave the butternut squash for 1 minute (this makes peeling a bit easier).
- Cut bottom and top end from squash.
- Hold onto one end of the squash peel squash with one hand, then use a sharp vegetable peeler in the other hand to peel entire squash.
- Slice squash from top to bottom through the center.
- Using a spoon scoop seeds and stringy fibrous flesh from center of squash. Discard or reserve seeds for another use.
- Cut squash into chunks, about 1-inch each.
- I first cut into rows then dice into cubes, from there many of the cubes need to be cut into smaller portions.
How to Roast Butternut Squash
- Preheat oven to 400 degrees. Grease a baking sheet.
- Toss butternut squash on baking sheet with olive oil, rosemary, thyme, sage and season with salt and pepper to taste.
- Spread into an even layer. Roast in preheated oven 20 minutes.
- Remove from oven add garlic and toss squash with a thin metal spatula.
- Return to oven and roast until soft, about 10 – 20 minutes longer.
- For more browning move oven rack near broiler and broil squash 1 – 3 minutes.
- Sprinkle in parsley, serve warm.
Can I Use Pre-Cut Butternut Squash?
Precut fresh butternut squash you can buy from the produce section of the grocery store will work fine here as well. You’ll need about 8 cups, halve any cubes that may be bigger so they cook evenly.
Don’t use frozen butternut squash. It won’t roast as well as fresh.
Can I Use Different Seasoning?
Another great option here is to go a sweet route with 3/4 tsp cinnamon and 1 1/2 Tbsp brown sugar or maple syrup. Then omit the garlic and herbs.
Of course this can also be made with no herbs, it is good on it’s own but I like the extra flavor they add so I’d recommend trying it with at least two of the four listed.
Tips for This Recipe
- Microwave the squash for 1 minute for easier peeling.
- Use a sharp knife and peeler. It will make a big difference.
- Use a dark baking sheet (if you have one) as it encourages browning, and broil briefly for more color. Who can resist those nicely browned pieces?
More Side Dish Recipes You’ll Love!
- Green Bean Casserole
- Roasted Garlic Mashed Potatoes
- Balsamic Roasted Brussels Sprouts
- Baked Sweet Potato Fries
- Honey Roasted Carrots
Follow Cooking Classy
Roasted Butternut Squash {with Garlic and Herbs}
Ingredients
- 1 (3 lb) butternut squash, peeled, seeded and cut into 1-inch cubes*
- 3 Tbsp olive oil
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh sage
- Salt and freshly ground black pepper
- 1 Tbsp minced fresh garlic
- 2 1/2 Tbsp minced fresh parsley
Instructions
- Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
- Toss to coat then spread into an even layer.
- Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula.
- Return to oven and roast until soft, about 10 - 20 minutes longer.
- 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!).
- Sprinkle in parsley, serve warm.
Notes
- For easier peeling microwave the squash (left whole) 1 minute, then peel.
- You don't need to use all three herbs, but I do recommend using at least 2 of them.