The Best Ever Roasted Butternut Squash or Sweet Potatoes

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Roasted Butternut Squash or Sweet Potatoes

 

Every time I make this easy side dish I think I’m going to take photos to share here.

And almost every time, I forget.  Or I’m in a hurry.  Or it’s completely dark outside and I don’t want to set up my photography lights.

Finally, I managed to snap a photo.  It’s not great, but it does give me a reason to share this recipe with you.

Really it’s just method more than recipe though.  It’s an easier version of Butternut Squash Skillet, which I love.

But instead of starting it in the skillet, along with onion and garlic, I just toss the cubed squash with olive oil, several shakes of cinnamon, ginger,thyme, salt and pepper.

Then it gets poured onto a baking sheet and popped in the oven at 400 degrees for about 20-25 minutes, or until the squash is tender.

The flavor is fantastic!  And it works equally well with sweet potatoes too.

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Comments

  1. Cynthia Smith says:

    This is a general question but also pertains to this recipe….I absolutely can’t STAND thyme! Is there something I can substitute or is it ok to just leave it out?

  2. I LOVE BOTH SWEET POTATOES AND BUTTERNUT SQUASH. I’M ALWAYS LOOKING FOR NEW WAYS TO SERVE ALL OUR FAVORITE VEGGIES. THANK YOU FOR SHARING.

  3. Made these last week using sweet potatoes!!!! So yummy! I liked that it changed the flavor up just a little for me. I usually just roast them in the oven with other veggies – olive oil and lemon 🙂 You are still my favorite blog for great recipes after following you for a few years!!!!!!!! You rock!

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