Roasted Butternut Squash {with Garlic And Herbs} Recipe

I recently tried my version of roasted butternut squash that features hearty butternut, olive oil, garlic, thyme, and rosemary. The blend of these ingredients, along with salt, black pepper, and a pinch of paprika, creates a simple dish full of character that celebrates fresh flavors and a thoughtful approach to veggie dishes.

I’ve recently tinkered with a roasted butternut squash recipe that really surprised me with its crisp, vibrant flavors. I take a medium butternut squash, peel it well, remove the seeds, and cube it before tossing it with 3 tablespoons of olive oil.

Then in go 4 minced garlic cloves, a teaspoon of salt, and half a teaspoon of black pepper to season it just right. I always throw in a teaspoon each of dried thyme and rosemary so that its natural sweetness meets a burst of savory notes.

Sometimes, I sprinkle half a teaspoon of paprika if I’m feeling adventurous, giving it that little extra kick. I got the idea from experimenting with various veggie dishes and other roasted squash recipes that play around with cooking herbs.

It’s fun to play with simple ingredients – kind of like modifying zucchini noodles with a twist. Once you experience this dish, you’ll understand how a few staples can create a flavor explosion.

Why I Like this Recipe

1. I really like that this recipe is super easy to follow and doesn’t require too many ingredients. I can just chop up the squash, toss it in some oil and spices, and pop it in the oven. It’s simple but still super tasty.

2. The flavor combo is amazing. I love how the garlic, thyme, and rosemary blend together to make a savory dish that really brings out the natural sweetness of the butternut squash.

3. I enjoy that there’s a little extra kick if I add paprika sometimes. It adds a bit of spice and changes up the flavor just enough to keep things interesting without being overpowering.

4. I also like that it’s a healthy side dish which still manages to taste really good. Even though it’s simple, the mix of crispy edges and soft insides makes it satisfying every time I make it.

Ingredients

• Butternut squash is rich in fiber, vitamins and natural sweetness that adds a hearty texture.
• Olive oil has good fats and helps blend flavors to create a delicious aroma.
• Garlic brings a bold flavor and offers health benefits and a slight spicy kick.
• Salt enhances overall taste and helps balance the flavors perfectly.
• Black pepper adds a mild heat and elevates the overall savor of the dish.
• Thyme and rosemary deliver an earthy aroma that warms the dish with natural flavor.
• Paprika, if used, offers a smoky twist and a subtle extra kick.
• Overall these ingredients combine to create a comforting, nutrient-packed dish full of flavor.

Ingredient Quantities

• 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Optional: 1/2 teaspoon paprika for a little extra kick

How to Make this

1. Preheat your oven to 400°F and let it heat while you prep the squash.

2. Peel, seed, and cube the butternut squash into roughly even pieces so they cook evenly.

3. In a large bowl, mix together the cubed squash, olive oil, minced garlic, salt, black pepper, dried thyme, dried rosemary, and if you’re feeling adventurous, the paprika.

4. Give everything a good toss so the squash is well coated with the oil and spices.

5. Spread the squash out in a single layer on a baking sheet lined with parchment paper, making sure the pieces aren’t crowding each other.

6. Pop the tray into the oven and roast for about 25-30 mins. Halfway through, stir the squash around to help it roast evenly.

7. Check if the squash is fork-tender and have a look at that nice, crispy exterior.

8. Once done, take the baking sheet out with caution and let the squash cool down a bit before serving. Enjoy your roasted butternut squash!

Equipment Needed

1. An oven to preheat at 400°F and roast the squash
2. A baking sheet to spread out the squash evenly
3. Parchment paper to line the baking sheet
4. A large mixing bowl to toss the squash in oil and spices
5. A sharp knife for peeling, seeding, and cubing the squash
6. A sturdy cutting board to safely cut the squash
7. Measuring spoons to get the right amounts of oil and spices
8. A spatula or spoon to mix everything together
9. A fork to test if the squash is tender when done

FAQ

Roasted Butternut Squash {with Garlic And Herbs} Recipe Substitutions and Variations

• If you dont have butternut squash, try using acorn squash or pumpkin instead they work pretty similar.
• If you’re out of olive oil, you could use avocado oil or even canola oil as a substitute.
• If you dont have fresh garlic, you can use garlic powder but use only about one third the amount since it’s more potent.
• If you’re missing dried thyme, dried oregano or even sage can lend a similar herby taste to your dish.
• If you want to skip paprika, a pinch of cayenne pepper can add a little heat without taking over the dish.

Pro Tips

1. Try to keep your squash cubes about the same size so that they cook at the same rate. If some pieces are much bigger than others, you’ll end up with some burnt bits and some parts that are still raw.
2. Make sure your baking sheet isn’t overloaded. If the pieces are too close, they’ll steam instead of roast and you won’t get that great crispy exterior.
3. Don’t skip stirring them halfway through the cooking time. Giving the squash a good toss helps even out the browning so you don’t have one side that gets too charred.
4. Let the squash cool off for a few minutes before you dig in. It might seem like a small thing, but letting them rest helps lock in the flavor and stop you from burning your tongue on hot, soft bits.