If you’re itching to try a new recipe that’s both healthy and deliciously satisfying, this is perfect for you. Butternut squash is a great source of vitamin A, vitamin C, fiber, and potassium. It has become a fan-favorite over the years thanks to its mildly sweet, slightly nutty, and buttery flavor. This is a fantastic option for when you have a nice dinner or even Thanksgiving dinner and you want to make a delicious side dish that isn’t potatoes. Not to mention, this recipe is so simple to make! We guarantee that whoever sees this dish and gets to taste it will be so impressed and enjoy each and every bite.
- 1 large 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
- Preheat the oven to 400 degrees (200 degrees Celcius). Spray a rimmed 18×13″ baking sheet with non-stick cooking spray. You can spread some oil with a cooking brush if you don’t have spray or don’t want to use it. Just drizzle a bit on the bottom and use the brush to spread it evenly. Make sure to coat the whole pan well.
- Spread the cubed butternut squash out on the sheet evenly. Drizzle on some olive oil, sprinkle the rosemary, thyme, sage, salt, and pepper.
- Toss the pieces to coat them all evenly and spread them back out to one layer.
- Roast in the oven for 20 minutes. Take it out and add the garlic. Toss the pieces again with a metal spatula.
- Put it back in the oven and roast until the pieces are soft inside. This will take about 10-20 minutes longer.
- If you want the squash to brown more, move the rack near the broiler and broil the squash for 1-3 minutes. Just make sure to keep an eye on them since they can brown quickly.
- Sprinkle parsley and serve warm!