For an easy and delicious side dish, roast some squash! This recipe has a delicious, fresh flavor thanks to the thyme, and would pair well with many main dishes. Try lemon thyme roasted butternut squash today!
Darlings, roasted vegetables are a must-make, especially as the weather cools. When you want an easy, healthy recipe that makes it simple to include more veggies in your diet, roast them! All it takes is a little time, and you can easily batch roast a whole bunch of vegetables for the week!
This is going to sound a little funny, but I consider roasted veggies, especially the sweeter ones like butternut squash to be good “gateway vegetables” for picky eaters. Roasting brings out the natural sweetness in the vegetables, softens the bite, but leaves a few perfectly crisp edges.
Roasted squash has texture and flavor similar to roasted potatoes, and familiar is good when introducing more variety to a diet. But you’re not going to worry about that here, because the smell alone will have everyone RUNNING to the kitchen.
Roasted butternut squash smells like autumn. Even though we enjoy this recipe in other seasons, it makes the menu more often in the cooler months. It’s only in the past two years I’ve started making lemon thyme roasted butternut squash, too. Usually, we just make basic roasted butternut squash, but I love this variation so much!
Lemon thyme is a type of thyme that has a pretty pronounced lemon smell. You usually find it in many herb gardens – including mine! I first came across lemon thyme at the hardware store when I was buying seedlings for my garden. Space constraints keep me from raising plants from seeds; maybe one day.
Anyway, the smell of the lemon thyme was so good I had to choose that variety. I was really excited to find it again this year after our move, so hopefully, that means lemon thyme is growing in popularity! It inspired me to use a lot more thyme in my cooking. Lemon thyme goes well with fish, chicken, and vegetables as well as in sweet treats!
If you don’t have lemon thyme, just use whatever other thyme you have in its place. The flavor will be a little different using French thyme or another variety. It will still be delicious! I’m including measurements for using both fresh and dried thyme. Which you use will depend on availability and season.
Roasted butternut squash is a versatile side dish! I serve it with the Godfather’s smoked turkey at Thanksgiving and Christmas. It’s also great with grilled steak, or roasts. And any leftover roasted squash tastes amazing at breakfast heated in a skillet and topped with an egg! You’ll love the versatility.
I hope you enjoy this great side dish recipe, darlings!
- 1 medium butternut squash (about 3 lbs)
- 1-2 tablespoons olive oil
- 4-5 springs of lemon thyme (or 1 teaspoon dry)
- 1/2 teaspoon kosher salt
- Preheat your oven to 400 F. Line a baking sheet with aluminum foil, spray with nonstick spray and set aside.
- Using a serrated peeler and sharp knife, peel your squash and cut into cubes of approximately equal size (see notes). Place into a large mixing bowl.
- Add the oil, thyme, and salt. Toss to coat.
- Spread the squash in an even layer on the baking sheet. If you have smaller baking sheets, use two if you can.
- Roast the squash for 35-40 minutes until fragrant and just starting to brown around the edges. If you are using 2 pans, rotate halfway through cooking.
- Use a spatula to transfer the squash to a serving dish and serve warm. Garnish with extra thyme if desired. Enjoy!
- Using foil instead of parchment paper on your baking sheet helps to create those crispy edges. To prevent sticking, I add a little bit of spray to the foil. It's not required, but it can help. Otherwise, add the full 2 tablespoons of oil to the squash.
- If you are trying to keep this recipe low fat, you may apply the olive oil using a mister. You just need a very light coating on the squash.
- If you are using dried thyme, use 1 teaspoon for roasting.
- The Easiest Way to Cut Butternut Squash: Buy it pre-cut (ha!). I'm kidding. The safest way to cut a butternut squash is to use a chef's knife to trim a little off the bottom (wide portion), then cut off the stem. Stand up the squash - wide side down - and cut it in half straight down the middle. Use a spoon to scoop out the seeds. Save for roasting later or discard. Lay one half of the squash, cut side down, on the board. Use your serrated peeler to remove the skin. Cut into cubes. Place the cubes in a large bowl. Repeat with the other half of the squash.
- Any leftover squash can be stored in an airtight container in the refrigerator once cooled. Enjoy within a week.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.