Go Back
Caramelized roasted butternut squash cubes on a cream platter with browned flat sides, tender orange centers, fresh thyme and a few toasted pepitas. The lower title bubble reads Roasted Butternut Squash Recipe.
Good Fork Daily Editorial Kitchen

Roasted Butternut Squash Recipe

Caramelized butternut squash cubes with tender centers and browned edges, using high heat and enough pan space to prevent steaming.
Print Recipe Pin Recipe
Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds peeled seeded butternut squash cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon fine salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried, optional
  • 1 teaspoon maple syrup optional; add near the end

Equipment

  • Large rimmed sheet pan
  • Chef's knife
  • Vegetable peeler
  • Large mixing bowl

Method
 

  1. Place a large rimmed sheet pan in the oven and heat to 425°F.
  2. Peel and seed the squash, then cut the flesh into 3/4-inch cubes. Pat away surface moisture.
  3. Toss squash with olive oil, salt, garlic powder and pepper until every cube has a light sheen.
  4. Carefully spread the squash on the hot pan in one layer, leaving visible space between pieces.
  5. Roast 15 minutes, turn the cubes, then roast 10 to 18 minutes more until browned on two sides and tender through the center.
  6. Add thyme and optional maple syrup during the final 3 minutes. Taste and adjust salt after roasting.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov's clean, cook and chill practices provide the general framework for preparation and storage of cooked vegetables.
  • This recipe was developed through culinary research and editorial review.