Roasted Squash Side Dish (Printable)

Golden butternut squash cubes caramelized with herbs, perfect as a seasonal side dish for autumn gatherings and holiday meals.

# What You Need:

01 - 1 large butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

02 - 2 tablespoons olive oil

03 - 1 teaspoon kosher salt

04 - ½ teaspoon freshly ground black pepper

05 - 1 teaspoon dried thyme or rosemary (optional)

06 - 1 tablespoon maple syrup or honey (optional, for extra sweetness)

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

02 - In a large bowl, toss the squash cubes with olive oil, salt, pepper, and thyme or rosemary if using.

03 - Spread the squash in a single layer on the prepared baking sheet.

04 - Roast for 25–30 minutes, flipping once halfway through, until the squash is golden and tender.

05 - If desired, drizzle with maple syrup or honey during the last 5 minutes of roasting for a sweet finish.

06 - Serve hot as a side dish.

01 -

The high roasting temperature creates these irresistibly crispy edges with centers that melt in your mouth like butter—I actually gasped the first time I nailed this texture contrast.
You can prep everything while your oven preheats, making this the perfect weeknight side when youre staring blankly into the fridge wondering what to make.

02 -

Flipping the squash exactly halfway through cooking prevents the dreaded half-burned, half-raw situation I encountered during my first attempts.
Keeping pieces uniform in size ensures they cook at the same rate—my early batches had tiny pieces turning to mush while larger ones remained undercooked.

03 -

Use a vegetable peeler rather than a knife to remove butternut skin—it takes off just the tough outer layer without wasting the nutrient-rich flesh just beneath.
Place your baking sheet in the oven while it preheats, then carefully add the seasoned squash to the hot surface—this immediate contact creates superior caramelization from the very start.