Description
Oven Roasted Butternut Squash is a perfect fall side dish that’s sweet, savory, and beautifully caramelized. The squash’s natural sweetness intensifies in the oven, while garlic, thyme, and a hint of cinnamon or smoked paprika add a layer of savory warmth. The edges become golden and crispy, creating a delightful contrast with the soft, tender interior.
Ingredients
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon ground cinnamon (optional, for a warm flavor)
1/2 teaspoon smoked paprika (optional, for a hint of smokiness)
Salt and pepper, to taste
Fresh parsley or sage, chopped, for garnish (optional)
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Butternut Squash: In a large bowl, toss the cubed butternut squash with olive oil, garlic powder, thyme, cinnamon (if using), smoked paprika, salt, and pepper until evenly coated.
Roast: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway through, until the squash is golden brown and caramelized at the edges. The squash should be tender when pierced with a fork.
Serve: Remove from the oven and garnish with fresh parsley or sage if desired. Serve hot as a side dish or use in salads, grain bowls, or soups.
