Description
A cozy side dish featuring cubed butternut squash roasted with olive oil, garlic, and thyme, optionally topped with parmesan and breadcrumbs for crunch.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 cup grated parmesan cheese (optional)
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the squash, slice it in half, remove the seeds, and dice into 1-inch pieces.
- Toss the diced squash with olive oil, salt, pepper, garlic powder, and thyme until well coated.
- Spread the seasoned squash on a baking sheet in a single layer. Optionally, sprinkle parmesan and breadcrumbs on top.
- Bake for 25–30 minutes, flipping halfway through until the squash is tender and lightly browned.
- If not topping before baking, add parmesan and breadcrumbs in the last 5–7 minutes and return to oven to toast.
- Remove from oven and serve warm, garnished with fresh thyme or parsley.
Notes
For extra crunch, sprinkle cheese and breadcrumbs midway through baking or broil briefly at the end. Avoid freezing with the breadcrumb topping to keep it crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 840mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3.5g
- Protein: 8g
- Cholesterol: 0mg