Roasted Butternut Squash with Herbs – Simple Recipes for Dinner

There’s something truly magical about roasting butternut squash—the way it caramelizes and fills the kitchen with a warm, sweet aroma that just screams cozy dinner time. I remember the first time I tossed a handful of fresh herbs and garlic over those golden cubes and popped them in the oven. It was like discovering a secret flavor party in my mouth! The crispy edges and tender inside, all wrapped in fragrant herbs, make this recipe an absolute must. Plus, it’s so simple anyone can pull it off, no fancy skills required. Trust me, once you try this, roasted butternut squash might become your go-to side for everything from weeknight dinners to holiday feasts.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
• 2 cloves garlic, minced

How I Make It

Step 1:

Preheat your oven to 425°F. While it’s warming up, toss the peeled and cubed butternut squash with olive oil, salt, pepper, thyme, rosemary, and minced garlic in a large bowl. Make sure every piece is lightly coated—this helps get those crispy, caramelized edges we love.

Step 2:

Spread the squash out evenly on a rimmed baking sheet. You want a single layer, with a little space between each cube, so they roast instead of steam.

Step 3:

Pop the tray into the oven and roast for about 30-35 minutes, tossing halfway through. The squash should be tender on the inside and golden brown with crisp edges.

Step 4:

Once done, take the squash out and let it rest for a few minutes. The aromas of the herbs and garlic will be irresistible by now!

Step 5:

Give it one last sprinkle of salt or fresh herbs if you like, then serve warm and enjoy.

Variations & Tips

• Swap rosemary and thyme for sage or oregano to switch up the flavor.
• Add a pinch of smoked paprika or cumin for a smoky twist.
• For extra sweetness, drizzle a teaspoon of maple syrup or honey before roasting.
• Don’t peel the squash too thinly—some skin left on adds texture and nutrients.
• If squash cubes start sticking to the pan, use a silicone spatula to gently loosen them when tossing.
• Try roasting with a handful of cherry tomatoes or sliced red onions for a colorful mix.

How I Like to Serve It

This roasted butternut squash pairs beautifully with roasted chicken or grilled pork chops for a hearty weeknight dinner. During fall, I love serving it alongside a simple kale salad with toasted walnuts and cranberries. It also makes a fantastic vegetarian main dish when tossed with quinoa and a sprinkle of feta cheese.

Notes

• Store leftover squash in an airtight container in the fridge for up to 4 days; reheat gently in the oven or skillet to keep crispiness.
• You can substitute olive oil with avocado oil or melted butter for a different flavor profile.

Closing: This roasted butternut squash recipe never fails to deliver warm, herb-infused comfort in every bite—perfect for cozy nights when you want simple yet sensational flavors.