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Garlic Herb Roasted Butternut Squash

Rhonda Anderson
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner Ideas
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional garnish: chopped parsley or grated Parmesan

Instructions
 

  • Preheat Oven : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
  • Prepare Squash : Peel the butternut squash, cut in half, remove seeds, and cut into 1-inch cubes.
  • Season Squash : In a large bowl, toss squash cubes with olive oil, minced garlic, thyme, rosemary, salt, and black pepper until evenly coated.
  • Arrange on Baking Sheet : Spread the seasoned squash in a single layer on the prepared baking sheet to ensure even roasting.
  • Roast Squash : Roast in the preheated oven for 30–35 minutes, tossing halfway through, until the squash is tender and slightly caramelized on the edges.
  • Serve u0026 Garnish : Transfer to a serving dish and garnish with fresh parsley or a sprinkle of grated Parmesan if desired. Serve warm.