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butternut squash cubes in a bowl seasoned with garlic and parsley

ROASTED BUTTERNUT SQUASH

This Roasted Butternut Squash is loaded with garlic, parsley and butter and is so good, you'll be running back up for seconds. It makes a great side dish to any meal and is definitely deserving of a spot in your Thanksgiving spread.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings

Ingredients

  • 1 medium (~2-3 lbs.) Butternut Squash
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Butter
  • 2 Cloves Garlic minced
  • 2 tbsp Fresh Parsley chopped
  • 1 tsp Salt
  • ½ tsp Pepper

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Get yourself a cutting board, sharp kitchen knife, and a good vegetable peeler. Cut the ends off the butternut squash.
    butternut squash on a cutting board with the two ends sliced off
  • Cut it in half where the "bulb" shape bottom meets the neck.
    hands holding two butternut squash halves over a cutting board
  • Peel away the tough skin on both pieces and discard.
    hand with a peeler peeling butternut squash over a cutting board
  • Cut each half in half again. Use a spoon to remove the seeds from the bottom halves.
    hand with a spoon scooping out the seeds from a halved butternut squash
  • Place each half, cut side down, firmly on the cutting board. Cut it into even slices (thickness depending on your preference but anywhere from 1/2-inch to 1-inch works just fine).

    slices of butternut squash on a cutting board
  • Working with a few at a time, stack the slices on top of each other and then make more lengthwise and crosswise cuts in order to form cubes.
    hand with a knife cutting butternut squash on a cutting board
  • Add the cubed butternut squash, olive oil and salt and pepper to the parchment lined baking sheet. Use your hands to toss everything until all the squash cubes are nicely coated in the oil and spices.
    hands massaging cubes of butternut squash on a parchment lined baking sheet
  • Roast for 30-35 minutes or until the squash is soft, tender and easily pieraceable with a fork, flipping halfway through to ensure even cooking on both sides. Remove from the oven.
    cooked cubed butternut squash on a parchment lined baking sheet
  • In a large wok or skillet, heat the butter on medium heat.
    butter melting in a wok
  • Once melted, add the garlic. Stir until fragrant, 30 seconds to a minute.
    butter and garlic melting in a skillet
  • Add the roasted butternut squash and chopped parsley, tossing to coat. Taste and add more salt and pepper, if necessary. Serve immediately.

    cubed butternut squash cooking in a skillet with chopped parsley

Nutrition

Serving: 1Serving | Calories: 115kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 919mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.2mg
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