This easy roasted Barefoot contessa roasted butternut squash is a simple and delicious side dish, perfect for Sunday dinners or cosy weeknight meals. The cubes roast until golden and caramelised, with fresh thyme and olive oil for added flavour. You can easily swap the thyme for rosemary or add a pinch of chilli flakes for extra warmth.
Ingredients Needed
- 1 large butternut squash (about 1.8kg / 4 lb), peeled, deseeded, and cut into 2.5cm / 1-inch cubes
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves, finely chopped
- 2 tsp kosher salt (or 1½ tsp sea salt)
- 1 tsp freshly ground black pepper
How To Make Roasted Butternut Squash
- Preheat the oven: Heat your oven to 200°C (fan 180°C) / 400°F / Gas Mark 6.
- Prepare the squash: Spread the diced squash on a large baking tray. Drizzle over the olive oil, sprinkle with thyme, salt, and pepper, then toss with your hands to coat evenly.
- Roast the squash: Roast for 30–40 minutes, turning once with a metal spatula halfway through, until golden and tender.
- Serve hot: Taste for seasoning, then serve hot as a side with your favourite main.
Recipe Tips
- Use a sharp knife to cut the squash safely and evenly: it makes roasting easier and prevents accidents.
- Dry the squash cubes with a clean towel before roasting: moisture makes them steam instead of getting crispy.
- Toss the squash with your hands: this helps coat every piece well with oil and seasoning.
- Use a metal baking tray, not glass or ceramic: metal gets hotter and helps the squash caramelise better.
- Don’t skip turning the squash halfway through roasting: this gives all sides a golden, crispy finish.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover roasted butternut squash in an airtight container in the fridge for up to 4 days.
- Freeze: Transfer leftover roasted butternut squash to a container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover roasted butternut squash 375°F oven for 10–12 minutes until hot and lightly crisped.
Nutrition Facts
Serving Size: 1 cup (about 205g)
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 500mg
- Total Carbohydrate: 21g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 1g
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Barefoot Contessa Roasted Butternut Squash
Description
This easy roasted Barefoot contessa roasted butternut squash is a simple and delicious side dish, perfect for Sunday dinners or cosy weeknight meals. The cubes roast until golden and caramelised, with fresh thyme and olive oil for added flavour. You can easily swap the thyme for rosemary or add a pinch of chilli flakes for extra warmth.
Ingredients
Instructions
- Preheat the oven: Heat your oven to 200°C (fan 180°C) / 400°F / Gas Mark 6.
- Prepare the squash: Spread the diced squash on a large baking tray. Drizzle over the olive oil, sprinkle with thyme, salt, and pepper, then toss with your hands to coat evenly.
- Roast the squash: Roast for 30–40 minutes, turning once with a metal spatula halfway through, until golden and tender.
- Serve hot: Taste for seasoning, then serve hot as a side with your favourite main.
Notes
- Use a sharp knife to cut the squash safely and evenly: it makes roasting easier and prevents accidents.
- Dry the squash cubes with a clean towel before roasting: moisture makes them steam instead of getting crispy.
- Toss the squash with your hands: this helps coat every piece well with oil and seasoning.
- Use a metal baking tray, not glass or ceramic: metal gets hotter and helps the squash caramelise better.
- Don’t skip turning the squash halfway through roasting: this gives all sides a golden, crispy finish.
Barefoot Contessa Roasted Butternut Squash