Oven-Roasted Butternut Squash

4.58 from 14 votes

Caramelized, tender butternut squash roasted with rosemary and thyme, tossed with garlic at the finish and brightened with fresh lemon.

Course Side Dish

Cuisine American

Keyword butternut squash, fall side dish, healthy side dish, how to roast butternut squash, oven roasted butternut squash

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 167.27kcal

Preheat oven to 425℉. Spray a half sheet pan (or divide between two quarter sheet pans) with vegetable spray and set aside.
Peel, seed, and chop a 2 lb butternut squash into 1" cubes and transfer to a mixing bowl.
Add 2 teaspoons fresh rosemary, 2 teaspoons fresh thyme , ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Drizzle with 2 tablespoons olive oil and use a rubber spatula to toss the squash with the seasonings to coat.
Transfer the squash to the prepared baking sheet and spread in a single layer. Roast 20 minutes.
Flip the squash with a spatula and add 1 clove garlic minced. Toss to coat and rearrange the vegetables into a single layer.
Roast an additional 10 minutes. Remove the roasting pan from the oven and squeeze the lemon juice over the top. Toss well and transfer to a serving bowl.

Make ahead: Peel and cube the raw squash up to 2 days in advance, then store in an airtight container. Season and roast when you're ready.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat on a sheet pan in a single layer at 425°F for about 5 to 8 minutes.
The microwave works, but the squash will be softer with a "steamed" effect.
Freezing isn't recommended.