Description
Oven Roasted Butternut squash is one of the best side-dishes to any of your mains. It's soft, yet gives you those crispy edges and caramalized coating and tastes absolutely delicious!
Ingredients
Units
Scale
- 1 butternut squash, approx weight, 900g
- 1/4 cup olive oil
- 1 tsp salt
- 1/4 tsp black pepper or 1 tsp of this salt & pepper blend
- 1 tsp Garlic & Herb Spice
- 1 tsp pulled fresh thyme, gently pull it off the stem
- 1 Tbsp butter, unsalted and melted
Instructions
- Preheat the oven to 220°C and layer a sheet pan (oven tray) with parchment paper or grease you pan with cooking spray or oil.
- Peel the[wprm-ingredient text="1 butternut squash, approx weight, 900g" uid="0"] using a vegetable peeler. Slice the butternut down the middle lengthwise and a spoon to scoop out the seeds and stringy flesh. Discard the stringy flesh and you can wash and keep the seeds for another recipe.
- Chop the butternut into cubes and arrange onto a baking sheet. Arrange in a single layer, work in batches if there are too many, but don't pile them on the sheet.
- Drizzle the [wprm-ingredient text="1/4 cup olive oil" uid="1"] over the butternut and use your hands or a spoon to properly coast the cubes. Season with [wprm-ingredient text="1 tsp salt<wprm-ingredient uid="14" removed="0">1/4 tsp black pepper or 1 tsp of this salt & pepper blend" uid="11"] and 1 tsp Garlic & Herb seasoning.
- Bake for 25 to 30 minutes or until the butternut is tender with caramalized skin and brown edges.
- Transfer the roasted butternut over to a platter and serve warm with[wprm-ingredient text="1 tsp pulled fresh thyme, gently pull it off the stem" uid="7"] [wprm-ingredient text="1 Tbsp butter, unsalted and melted" uid="15"] and flaky sea salt.
Notes
This recipe has been updated. To make the original recipe for butternut slices with a herb dressing and parmesan cheese, please see the recipe inside the post.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
Nutrition
- Calories: 154
- Sugar: 3
- Sodium: 393
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 3
- Protein: 1
- Cholesterol: 5