Simple & Perfectly Caramelized Roasted Butternut Squash
This recipe shows you how to roast butternut squash cubes until they have creamy insides and caramelized, slightly crispy edges. It is a quick and easy side dish.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon brown sugar (optional, for extra caramelization)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
- Peel the butternut squash. Cut it in half lengthwise and scoop out the seeds and stringy pulp using a spoon.
- Cut the squash into uniform 1-inch cubes. Uniform size helps them cook evenly.
- Place the squash cubes in a large bowl. Drizzle with olive oil.
- Sprinkle the salt, pepper, and dried thyme over the squash. If using, add the brown sugar now.
- Toss everything together until the squash pieces are evenly coated.
- Spread the coated squash cubes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote roasting instead of steaming.
- Roast for 25 to 35 minutes, stirring halfway through, until the squash is tender when pierced with a fork and the edges show deep golden brown caramelization.
- Remove from the oven and serve immediately as a simple fall vegetable side.
Notes
- For extra flavor, toss the roasted squash with 1 tablespoon of maple syrup immediately after removing it from the oven.
- If you prefer a more herbed flavor, substitute the thyme with 1 teaspoon of fresh rosemary, chopped.
- To ensure crispy edges, make sure your oven is fully preheated before the squash goes in.
Nutrition
- Serving Size: 1 cup cooked
- Calories: 180
- Sugar: 8
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 3
- Cholesterol: 0