Name: Roasted Butternut Squash
Prep time: 15 min
Cook time: PT-488464H17M59S
Total time: PT-488464H17M59S
Cuisine: American
Ingredients: 1 large butternut squash (about 2-3 pounds); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme or rosemary (optional); 1 tablespoon maple syrup or brown sugar (optional, for sweetness)

Description

A simple and delicious recipe for roasted butternut squash, perfect as a side dish.

Ingredients

1 large butternut squash (about 2-3 pounds)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme or rosemary (optional)
1 tablespoon maple syrup or brown sugar (optional, for sweetness)

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Instructions

Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper for easy cleanup.
Carefully cut the butternut squash in half lengthwise.
Use a spoon to scoop out the seeds and stringy pulp.
You can either peel the squash with a vegetable peeler and cut it into 1-inch cubes, or you can leave it in halves.
Place the squash on the prepared baking sheet.
Drizzle with olive oil and use your hands to rub it all over the flesh.
Sprinkle evenly with salt, pepper, and dried thyme if you are using it.
If using maple syrup, drizzle it over the squash.
If you are roasting halves, place them cut-side down.
If you are roasting cubes, spread them in a single, even layer.
Roast for 25-40 minutes. Cubes will take around 25-30 minutes, while halves will take 35-40 minutes.
The squash is done when it is tender enough to be easily pierced with a fork and the edges are lightly browned and caramelized.
Serve warm as a side dish.

Notes

For easier handling, you can microwave the squash for 2-3 minutes before cutting to soften it slightly.
Adjust roasting time based on the size and thickness of your squash pieces.
Feel free to experiment with other herbs and spices like cinnamon, nutmeg, or sage.