Imagine a side dish so irresistibly delicious that it transforms an ordinary meal into a culinary masterpiece. This Garlic Herbs Roasted Butternut Squash is not just a recipe—it's a flavor explosion waiting to happen! With its golden-brown caramelized edges, aromatic herbs, and rich, velvety texture, this dish will elevate your cooking game and impress even the pickiest eaters. Whether you're a seasoned chef or a kitchen novice, this foolproof recipe promises restaurant-quality results that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by washing thoroughly. Using a sharp knife, carefully cut off both ends of the squash. Peel the skin using a vegetable peeler or sharp knife, removing all the tough outer layer.
- Cut the peeled squash in half lengthwise and scoop out the seeds and stringy pulp using a spoon. Discard the seeds or save for roasting separately.
- Cube the butternut squash into uniform 1-inch pieces. Aim for consistent sizing to ensure even roasting and cooking.
- In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Whisk the ingredients together to create a fragrant herb oil.
- Add the cubed butternut squash to the herb oil mixture. Toss thoroughly to coat each piece evenly with the herbs and oil.
- Spread the seasoned squash pieces in a single layer on the prepared baking sheet. Ensure the pieces are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the squash pieces halfway through cooking to ensure even browning.
- Check the squash for doneness by piercing with a fork. The squash should be tender and have golden-brown edges when fully roasted.
- Remove from the oven and let the roasted butternut squash rest for 5 minutes before serving. This allows the squash to cool slightly and absorb the remaining herb flavors.
- Transfer to a serving dish and garnish with additional fresh herbs if desired. Serve hot as a side dish or as part of a larger meal.
Tips
- Choose a firm, heavy butternut squash with smooth, unblemished skin for the best flavor and texture.
- Use a sharp chef's knife and a steady cutting board when preparing the squash to ensure safe and precise cubing.
- Don't overcrowd the baking sheet—give each squash piece room to breathe for optimal caramelization.
- For extra flavor, experiment with adding fresh herbs like chopped sage or a sprinkle of parmesan cheese in the last 5 minutes of roasting.
- If the squash pieces aren't browning evenly, use the broiler for the last 2-3 minutes to achieve that perfect golden color.
- Store any leftovers in an airtight container and reheat in the oven to maintain the crispy exterior.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 16g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
