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How To Roast Squash

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Simple and delicious roasted squash with olive oil, herbs, and garlic—perfect as a cozy side dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup or honey (optional, for sweetness)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
  2. In a large bowl, toss the cubed squash with olive oil, minced garlic, thyme, salt, and pepper until evenly coated.
  3. Spread the squash in a single layer on the prepared baking sheet, avoiding overcrowding.
  4. Roast in the preheated oven for 25–30 minutes, stirring or flipping halfway through, until the squash is tender and caramelized.
  5. If using, drizzle with maple syrup or honey, gently toss to coat, then return to oven for an additional 3–5 minutes.
  6. Remove from oven. Transfer to a serving dish and garnish with fresh parsley if desired.
  7. Serve warm alongside your favorite main course.

Notes

  • Vegetarian and gluten‑free; swap seasoning to taste—add smoked paprika or cinnamon for a different flavor.
  • You can use other winter squash varieties like acorn or kabocha—adjust cooking time if pieces are larger.
  • Make‑ahead tip: roast squash up to 2 days ahead and refrigerate; reheat in oven at 375°F (190°C) until warmed through.
  • Leftovers work great in salads, grain bowls, or soups.
  • For extra crispiness, broil for 1–2 minutes at the end—watch closely to prevent burning.

Nutrition

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