Roasted Butternut Squash
This Roasted Butternut Squash recipe has so much flavor and is a delicious side dish for Thanksgiving and Christmas! It is so tasty and a little different than the standard fare.
Can we talk about how happy this roasted butternut squash makes me?!
The only way to get me to eat my veggies is by roasting them. Truth! Roasting veggies is where it’s AT. Let’s live up all the good butternut squash recipes while we can.
This is a side dish I make constantly in the fall and winter and I’ve served it with my Holiday Strip Roast with Garlic-Herb Crust. We all love it – the soft, sweet roasted squash topped with refreshing herbs. It’s just such a delicious dish.
If you are in the mood for total veggie comfort food, like you are super pumped that winter is coming and all you can envision is snowflakes and fires and cozy, comforting holiday side dishes, this is for you. And me. And it’s good for us, to boot. Like super good for us!
I really mean, it’s for all of us! You’re going to freak. Because we’re about to break down your new favorite fall side dish recipe. It’s just so easy to make! But also so good and flavorful. Customizable. Personalizable. Is that a word? It is now.
You can make this for your holiday gatherings or for a group of friends and see how they just can’t get enough of it. What a sneaky, fun way to eat veggies. It’s the only way to do it!
If you prefer a little added crunch like in my Browned Butter Roasted Apples with Toasted Pumpkin Seeds, you can add some roasted pepitas (pumpkin seeds) to the top of the squash. Especially if you tend to be a texture freak like I am. So pepitas it is!
Easiest roasted butternut squash for your Thanksgiving, coming right up.
I have a few other roasted vegetable recipes you will love:
Crispy Lemon Roasted Brussels Sprouts
Honey Butter Creamy Skillet Corn
- 1 whole Butternut squash
- Olive oil
- Fresh parsley or rosemary, optional for garnish
- Preheat oven to 400 degrees F
- Cut off the ends of the squash
- Peel off the skin of the squash
- Cut in half just above where the seeds are located
- Cut portion with seeds in half
- Scoop out the seeds with a spoon
- Slice and cube the top half of the squash and repeat the process with the bottom half
- Place cubed pieces on a baking sheet and drizzle with olive oil
- Season with salt and pepper and toss to make sure it is evenly coated
- Place in the oven and cook for 15 minutes. Remove and stir.
- Put back in for for an additional 5-10 minutes or until squash is fork tender