This roasted butternut squash is an easy fall side dish made with thin slices of squash tossed with garlic, butter, olive oil, parmesan, paprika, and fresh thyme. The slices roast together in a baking dish until tender, with golden, caramelized edges and plenty of savory flavor. Serve it with a weeknight dinner or add it to your Thanksgiving or holiday table. Looking for more ways to cook butternut squash? Explore our roasted butternut squash recipes.
Most Popular Recipes
Recipes Eatwell101 readers come back to again and again.
Ingredients list for the roasted butternut squash recipe
- 1 butternut squash, peeled
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter, melted
- 4 tablespoons grated parmesan
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 tablespoon fresh thyme leaves
How to choose a good butternut squash for roasting
Choose a butternut squash that feels firm and heavy for its size, with hard, matte skin and no soft spots or deep blemishes. Whole butternut squash keeps best in a cool, dry, dark place until you’re ready to use it.
How to cut a butternut squash
For this recipe, use the long, solid neck of the butternut squash. Cut it away from the round seed cavity and reserve the bulb end for another recipe. Peel the neck with a vegetable peeler, cut it in half lengthwise, then slice each half into thin, even half-moons.
Keeping the slices similar in thickness helps them roast evenly.
How to bake butternut squash
- Baking butternut squash is simple, and it gives you those nice caramelized edges. Here’s how we roast our butternut squash:
Toss the squash slices with garlic, garlic salt, pepper, paprika, olive oil, melted butter, parmesan, and thyme until evenly coated.
Arrange the slices in a spiral in the baking dish and roast until tender and caramelized around the edges.
Directions
1. Preheat the oven to 400°F (200°C). Cut the neck from the butternut squash and reserve the bulb end for another use. Peel the squash neck, halve it lengthwise, and cut it into thin, even half-moon slices.
2. Place the squash in a large bowl. Add the garlic, olive oil, melted butter, garlic salt, paprika, black pepper, parmesan, and fresh thyme. Toss until evenly coated.
3. Lightly butter a baking dish and arrange the squash slices in a spiral. Sprinkle with a little additional parmesan, if desired.
4. Roast for about 30 minutes, or until the squash is tender and caramelized around the edges. Finish with fresh thyme and serve warm. Enjoy! ❤️
Tips for roasting butternut squash
- Cut the squash into thin, even slices so they cook evenly.
- Don’t overcrowd the slices; leaving a little exposed surface helps the edges brown.
- Freshly grated parmesan gives better flavor and browning than pre-shredded cheese.
- Check the squash toward the end of cooking—roasting time depends on slice thickness.
- What does butternut squash pair well with?
What does butternut squash pair well with?
What to do with roasted butternut squash leftovers?
Store leftover roasted butternut squash in an airtight container in the refrigerator. Reheat it in the oven or a skillet, or use the leftovers in soup, grain bowls, salads, or a simple squash puree.
More butternut squash recipes
- Garlic Butter Roasted Butternut Squash
- Simple Butternut Squash Steaks with Garlic Butter
- Garlic Butter Parmesan Baked Butternut Squash
- Creamy Four Cheese Spinach Butternut Squash
Reviews
See what readers thought — or share how it turned out for you.
