Roasted Butternut Squash

Ingredients

• 680 g (1 1/2 pounds)butternut squash, peeled, seeded and cut into 2 cm cubes
• 30 ml (2 tablespoons)extra-virgin olive oil
• 5 ml (1 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)black pepper
• 4 sprigs (or 2.5 ml fresh thyme leaves, or 1.25 ml dried thyme)fresh thyme
• 33 g (1/3 cup)grated Parmesan cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F). Coat a 38 x 25 cm (15 x 10-inch) roasting pan with non-stick cooking spray, then add the squash.

2. 2

   Season the squash

   Drizzle the olive oil over the squash and add the salt and pepper. Toss until the pieces are coated.

3. 3

   Roast the squash

   Put the pan in the oven and roast for 15 minutes, then gently toss the squash.

4. 4

   Add the finish

   Stir in the Parmesan and thyme sprigs. Roast for 5 minutes more, or until the squash is tender.

5. 5

   Serve the squash

   Serve and enjoy.

What is roasted butternut squash?

Butternut squash is a winter squash with sweet, firm orange flesh. Roasting is a familiar American way to prepare it, bringing out its sweetness while giving the edges a little colour.

This version keeps the seasoning straightforward: olive oil, salt and pepper form the base, while thyme and Parmesan add a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 5g protein, 21g carbs, 10g fat.

The squash supplies most of the carbohydrates, while olive oil and Parmesan contribute much of the fat; Parmesan also provides some protein. Pair a portion with a protein-rich main and a green vegetable for a more balanced plate.

Choosing and preparing the squash

Even cubes: Cut the peeled, seeded squash into pieces about 2 cm across so they cook at a similar rate. Smaller pieces may soften sooner, so check them before the full roasting time is up.

Thyme: The recipe uses sprigs, which are stirred in with the cheese near the end. Fresh thyme leaves or a smaller amount of dried thyme are also listed as alternatives.

Getting the roast right

Coating: Toss the squash thoroughly with the oil and seasonings before roasting, so the pieces are evenly covered.

Room to roast: Spread the squash across the roasting pan rather than piling it up. A crowded pan can trap moisture and make the pieces softer instead of allowing their surfaces to brown.

When it is tender

First check: After the initial 15 minutes, gently turn the squash so it cooks more evenly.

Final check: Roast with the Parmesan and thyme for 5 minutes more. The squash is ready when a fork slides into a cube without much resistance.

Using Parmesan and thyme

Parmesan: Stir it in for the final stretch of roasting, as directed, so it warms and clings to the squash without spending the entire cooking time in the hot oven.

Thyme: Sprigs give a gentle herbal flavour. If using leaves or dried thyme instead, follow the quantities given in the ingredient list.

What to serve alongside

This squash works alongside roast chicken, pork or a hearty grain dish. Its sweet, buttery flavour also pairs well with greens or a crisp salad.

For a more substantial plate, serve it with a protein-rich main and another vegetable, or spoon it over cooked grains.

Recipe notes & tips

• Cut the squash into evenly sized cubes to help them roast at the same pace.
• Use a large enough pan to spread the pieces out in a single layer.
• Toss gently after the first 15 minutes to turn the squash without breaking it up.
• Check for tenderness with a fork before taking the pan out of the oven.
• Add the Parmesan and thyme at the stage specified so they finish with the squash.

Variations

• Use thyme leaves: Substitute 2.5 ml fresh thyme leaves for the sprigs.
• Use dried thyme: Add 1.25 ml dried thyme in place of the fresh sprigs.
• Try another herb: Swap the thyme for rosemary for a different aromatic note.
• Add a little heat: Season with a pinch of chilli flakes along with the salt and pepper.
• Change the cheese: Finish with finely grated pecorino instead of Parmesan.

Common mistakes to avoid

• Uneven cubes: Pieces of different sizes cook at different rates; cut them to a similar size.
• Crowded pan: Piled-up squash can soften rather than roast; spread it across the pan.
• Skipping the toss: The squash may cook unevenly; gently turn it after 15 minutes.
• Adding cheese too early: Parmesan can overcook; stir it in for the final 5 minutes.
• Guessing doneness by colour alone: Test a cube with a fork to make sure the centre is tender.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot, or warm in a frying pan; the squash will be softer after storing.

Frequently asked questions