Description
This Thanksgiving Butternut Squash recipe is a roasted holiday side dish favorite with maple syrup, cinnamon, and fresh thyme. Perfectly sweet and savory, it’s an easy and healthy vegetable dish ideal for Thanksgiving or fall dinners.
Ingredients
3 pounds butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons maple syrup or brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves
Instructions
1. Peel and cube your butternut squash into even 1-inch pieces.
2. In a large bowl, toss the squash with olive oil, maple syrup or brown sugar, cinnamon, nutmeg, salt, and black pepper. Mix well to coat.
3. Spread the squash on a parchment-lined baking sheet in a single layer.
4. Roast at 400°F for 25 to 30 minutes, stirring once halfway through. Look for golden edges and fork-tender centers.
5. Remove from the oven and sprinkle with fresh thyme before serving. Optional: garnish with dried cranberries or chopped pecans.
Notes
Use fresh squash or pre-cut squash, but keep pieces uniform for even roasting.
You can prepare this dish up to 1 day ahead and reheat before serving.
Add toasted pecans or cranberries for a festive finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg