Herb Roasted Butternut Squash

There are certain dishes that just look happy on my plate. This is one of them, a colorful orange side dish that is naturally sweet and earthy with the addition of delicious fall herbs. I use fresh rosemary and thyme, but really sage, parsley or oregano would work too.

Butternut squash is in season and if you're like me you probably don't cook it as much as you should. It is wonderfully tasty and super duper healthful, and you can pick it up at any farmers' market or local grocery in the fall. Best of all, whether you need an easy side dish for a weeknight dinner or something special to grace your plate for a Sunday night supper, this dish fits the bill.

To prepare the squash easily, simply use your vegetable peeler and peel it like you would a carrot:


Then slice off each end and cut in half:


Then simply remove the seeds and you're ready to make:

Herb Roasted Butternut Squash

1 medium butternut squash, peeled, deseeded and cubed into a 3/4 inch dice
1 tablespoon fresh herbs (I used about half rosemary and half thyme)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 425 degrees.

In a large bowl, mix all the ingredients:


Stir well to ensure full and even coating of the squash. Let sit for 10 minutes.

Place on a cookie sheet, doing your best to spread them out so they are just one even layer:


Roast for 15-20 minutes. Quickly flip the squash over on the tray (don't worry, this isn't an exact science, but just give them a good turn on the tray so they brown more evenly).

Roast for another 5-10 minutes, or until all the squash is slightly browned.

Remove from the oven. May be served warm or room temperature.


Serves 4 as a side dish.

**This is a great alternative to roasted potatoes and so much more healthful! Roasting is super easy and pulls out the inherent sweetness of any vegetable, making them a little more kid-friendly!**

Have a sweet weekend,
SPC