Ingredients
- 2 tablespoons olive oil
- 2 teaspoons freshly chopped sage
- 1 ½ teaspoons freshly chopped thyme
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 8 cups butternut squash cubes (from a 3 lb squash)
Instructions
- Preheat oven to 425°F. Prepare a large baking sheet with cooking spray or line with parchment paper.
- In a large mixing bowl, combine olive oil, sage, thyme, salt, and pepper. Mix well.
- Trim ends off the butternut squash, slice in half, remove seeds, and cut into 1-inch cubes.
- Add cubed squash to the bowl and toss to coat evenly in the oil and herb mixture.
- Spread the squash in a single layer on the prepared baking sheet.
- Bake for 25–35 minutes, or until tender and caramelized to your liking. Stir once halfway through cooking for even roasting.
- Serve warm as a side dish.
Notes
- Bake for 35 minutes if you prefer a more caramelized texture; remove earlier for a softer bite.
- Make sure squash is cut into uniform cubes to ensure even cooking.
- You can prepare the squash ahead of time and roast just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
