Categorized:
- Sides & Sauces
- Thanksgiving
Tagged:
- butternut squash
- garlic
- olive oil
- parsley
- rosemary
- sage
- thyme
Roasted Butternut Squash {with Garlic and Herbs}
Ingredients
- 1 (3 lb) butternut squash, peeled, seeded and cut into 1-inch cubes*
- 3 Tbsp olive oil
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh sage
- Salt and freshly ground black pepper
- 1 Tbsp minced fresh garlic
- 2 1/2 Tbsp minced fresh parsley
Instructions
- Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
- Toss to coat then spread into an even layer.
- Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula.
- Return to oven and roast until soft, about 10 - 20 minutes longer.
- For more browning move oven rack near broiler and broil squash 1 - 3 minutes (keep a close eye on it it as it will brown quickly!).
- Sprinkle in parsley, serve warm.
Notes
- For easier peeling microwave the squash (left whole) 1 minute, then peel.
- You don’t need to use all three herbs, but I do recommend using at least 2 of them.
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