Ingredients
Scale
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil (or melted butter for extra flavor)
- 1 tbsp maple syrup or honey (optional, for sweetness)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped
- ½ tsp garlic powder (optional)
- Salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the cubed squash in a large bowl and toss with olive oil, herbs, garlic powder, salt, and pepper. (Add maple syrup/honey if using.)
- Spread squash in a single layer on the baking sheet. Avoid overcrowding for best caramelization.
- Roast for 25–30 minutes, tossing halfway through, until edges are golden brown and crispy.
- Garnish with extra fresh herbs, and serve hot!
Notes
- For an extra hack, sprinkle with Parmesan cheese in the last 5 minutes for a crispy finish.
- Love spice? Add smoked paprika or chili flakes.
- Meal prep tip: Cook a big batch and store in the fridge up to 4 days great in salads and bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting / Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup (about 150 g)
- Calories: 140 kcal
- Sugar: 5 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg