Ingredients
1 large butternut squash (about 3 lbs), peeled and cubed into 1-inch pieces
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, whisk together the olive oil, honey, balsamic vinegar, minced garlic, fresh thyme, salt, and pepper.
Step 3: Add the cubed butternut squash to the bowl and toss thoroughly until every piece is evenly coated with the glaze.
Step 4: Spread the squash cubes in a single layer on the prepared baking sheet, ensuring they aren’t touching to allow for proper roasting.
Step 5: Roast in the preheated oven for 15 minutes, then remove the tray and use a spatula to flip the squash pieces.
Step 6: Return to the oven and roast for another 10-15 minutes, or until the squash is fork-tender and the edges are beautifully caramelized.
Step 7: Remove from the oven and let it cool for a few minutes before serving warm as a side dish.
Notes
Ensure the squash is cut into uniform cubes to guarantee even roasting. For an extra crunch, add toasted pumpkin seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash recipe, roasted vegetables, autumn side dish, healthy recipes, honey balsamic squash
