This delicious roasted butternut squash recipe by Ina Garten is a quick and easy side dish that’s perfect for any meal. With tender, caramelized squash seasoned with thyme and olive oil, it’s simple yet full of flavor. Use pantry staples like salt and pepper, and enjoy a flexible dish that pairs beautifully with roasted meats or salads.
Recipe Ingredients:
- 1 large (4-lb) butternut squash, peeled, seeded, and 1-inch-diced
- 3 tbsp good olive oil
- 1 tbsp minced fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
How To Make Roasted Butternut Squash?
- Preheat the oven: Preheat your oven to 400°F / 200°C.
- Prepare the squash: Place the diced butternut squash on a large baking sheet.
- Season and toss: Drizzle with olive oil, sprinkle with thyme, kosher salt, and black pepper, and toss with your hands to coat evenly.
- Arrange for roasting: Spread the squash out in a single layer to ensure even cooking.
- Roast the squash: Roast in the preheated oven for 30–40 minutes, tossing halfway through with a spatula to promote even browning.
- Serve: Check for tenderness, adjust seasoning if needed, and serve hot. Enjoy!
Recipe Tips:
- Cut the squash evenly: Make sure to dice the butternut squash into equal-sized pieces (about 1 inch) so they cook evenly and caramelize properly.
- Use fresh thyme for best flavor: Fresh thyme leaves give a more aromatic and vibrant flavor compared to dried thyme.
- Don’t overcrowd the pan: Spread the squash in a single layer on the sheet pan to ensure it roasts instead of steaming.
- Toss halfway through roasting: Turning the squash with a spatula midway ensures even browning on all sides.
- Season generously: Taste and adjust the seasoning after roasting to enhance the natural sweetness of the squash.
How To Store & Reheat Leftovers?
- Refrigerate: Let the roasted butternut squash cool to room temperature first. Transfer it to an airtight container and refrigerate for up to 3–4 days.
- Freeze: Allow the squash to cool completely before placing it in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Place the squash in a microwave-safe dish, cover, and heat on medium power for 1–2 minutes, stirring halfway through.
Nutrition Facts
- Calories: 158
- Total Fat: 9.2g
- Saturated Fat: 1.3g
- Cholesterol: 0mg
- Sodium: 106mg
- Potassium: 546.2mg
- Total Carbohydrate: 21g
- Dietary Fiber: 6.1g
- Sugars: 3.7g
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Ina Garten Roasted Butternut Squash
Description
This delicious roasted butternut squash recipe by Ina Garten is a quick and easy side dish that’s perfect for any meal. With tender, caramelized squash seasoned with thyme and olive oil, it’s simple yet full of flavor. Use pantry staples like salt and pepper, and enjoy a flexible dish that pairs beautifully with roasted meats or salads.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 400°F / 200°C.
- Prepare the squash: Place the diced butternut squash on a large baking sheet.
- Season and toss: Drizzle with olive oil, sprinkle with thyme, kosher salt, and black pepper, and toss with your hands to coat evenly.
- Arrange for roasting: Spread the squash out in a single layer to ensure even cooking.
- Serve: Check for tenderness, adjust seasoning if needed, and serve hot.
Notes
- Cut the squash evenly: Make sure to dice the butternut squash into equal-sized pieces (about 1 inch) so they cook evenly and caramelize properly.
- Use fresh thyme for best flavor: Fresh thyme leaves give a more aromatic and vibrant flavor compared to dried thyme.
- Don’t overcrowd the pan: Spread the squash in a single layer on the sheet pan to ensure it roasts instead of steaming.
- Toss halfway through roasting: Turning the squash with a spatula midway ensures even browning on all sides.
- Season generously: Taste and adjust the seasoning after roasting to enhance the natural sweetness of the squash.
Ina Garten Roasted Butternut Squash