Sheet Pan Roasted Butternut Squash
Cook
25 mins
Prep Time
15 mins
Total Time
40 mins
Serves
6-8
Ingredients
- 3 lbs butternut squash, peeled and cut into 1-inch cubes
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons brown sugar
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup toasted pumpkin seeds (optional)
Kitchen Tools Needed:
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Vegetable peeler
- Large spoon or tongs
Steps
- Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare Butternut Squash: Peel butternut squash using a vegetable peeler. Cut in half lengthwise, remove seeds, and cut into uniform 1-inch cubes. Pat dry with paper towels if needed.
- Season the Squash: In a large bowl, toss butternut squash cubes with olive oil, garlic, cinnamon, nutmeg, salt, pepper, and brown sugar. Mix until all pieces are evenly coated with seasonings.
- Arrange on Sheet Pan: Spread seasoned squash in a single layer on the prepared baking sheet. Make sure pieces aren't overcrowded for proper caramelization.
- Roast the Squash: Bake for 25-30 minutes, flipping once halfway through cooking. Squash is done when tender and golden brown around the edges.
- Finish & Serve: Remove from oven and immediately sprinkle with fresh thyme and parsley. Top with toasted pumpkin seeds if using. Serve hot as a side dish.
Macros:
Total Calories: 125
Carbs: 22g
Proteins: 2g
Fats: 5g