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, 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 25-30 minutes, or until the squash is tender.
The flavor is fantastic! And it works equally well with sweet potatoes too.
Roasted Butternut Squash
- 1 butternut squash cut in cubes
- 1 tbsp olive oil
- 1/4 tsp cinnamon
- 1/2 tsp thyme
- 1/8 tsp ginger
- salt and pepper to taste
- In a large bowl, toss the squash with the oil and seasonings. Pour onto a baking sheet and bake at 400 degrees for 25-30 minutes.
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?
You can leave out the thyme. You might try parsley if you want something different.
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.
Linda W says
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!
I love sweet porato but why when I roast a big batch does it go black? Want to use for a buffet salad for 60?