Roasted Butternut Squash

With fresh herbs, Parmesan cheese, and buttery caramelized vegetables, this Roasted Butternut Squash recipe will be your new favorite side dish!

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: American

Keyword: butternut squash recipe, roasted butternut squash

Servings:

1 1/2 pounds butternut squash , peeled, seeded, cut into 3/4-inch cubes
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 sprigs fresh thyme (or 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme)
1/3 cup grated Parmesan cheese

Preheat oven to 450 degrees F. Coat a 15x10-inch roasting pan with nonstick cooking spray. Place squash pieces in pan.
Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
Transfer squash to the oven and roast for 15 minutes; gently toss squash.
Stir in the Parmesan and thyme sprigs; roast 5 more minutes or until squash is tender.
Serve and enjoy!

For instructions and tips on how to peel and cut a whole butternut squash, please refer to the full article.
You can also use this recipe for my fantastic Butternut Squash Soup
To store: whole butternut squash can be stored for 1-2 months in a cool, dark place. Peeled and diced (uncooked) butternut squash should be refrigerated in a tightly sealed container for 3-4 days. Cooked butternut squash should be refrigerated in a tightly sealed container for up to 3 days.