Description
Whole roasted butternut squash with herbs, olive oil, and tender, caramelized flesh. Easy, cozy, and perfect as a side or vegetarian main.
Ingredients
1 large butternut squash
2 tablespoons olive oil or melted butter
Salt, to taste
Black pepper, to taste
Herbs (thyme, rosemary, sage) — optional garnish
Maple syrup or honey — optional drizzle
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Slice the butternut squash in half lengthwise and remove seeds.
3. Brush cut sides with olive oil or butter. Season with salt and pepper.
4. Add herbs if using. Place squash cut-side down on the tray.
5. Roast for 35–45 minutes until very tender and edges begin to caramelize.
6. Flip halves cut-side up in last 5–10 mins for extra browning (optional).
7. Remove, let rest briefly. Drizzle with maple or garnish with herbs before serving.
Notes
For richer flavor, use browned butter.
Add chili powder or paprika for a spicy twist.
Serve with grains, greens, or scoop flesh into soups.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Half squash
- Calories: 140
- Sugar: 4g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: whole roasted butternut squash, easy squash recipe, fall squash dish