Roasted Butternut Squash is an essential, healthy fall side dish! It has a mildly sweet, slightly nutty, buttery flavor and a delicious creamy texture. Then when you add garlic and fresh herbs it adds two more delicious layers of flavor. It's perfect for the holidays or a weeknight dinner!
Ready in: 55minutes
1(3 lb)butternut squash,peeled, seeded and cut into 1-inch cubes*
1Tbspminced fresh rosemary
1Tbspminced fresh thyme
1Tbspminced fresh sage
Salt and freshly ground black pepper
1Tbspminced fresh garlic
2 1/2Tbspminced fresh parsley
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.
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.