Butternut Squash Recipe
Make Butternut Squash Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Butternut Squash
Optional Glaze & Garnish
Method
Roasted Butternut Squash
Preheat and prepare squash
Preheat the oven to 425°F (220°C). Wash the outside of the butternut squash. Using a sharp chef's knife, cut off both ends. Peel the squash with a vegetable peeler, then cut it in half lengthwise. Scoop out and discard the seeds with a spoon.
Cube the squash
Cut the squash into roughly 1-inch (2.5 cm) cubes for even roasting. Aim for uniform pieces so they cook at the same rate.
Toss with oil and seasonings
Place the cubed squash in a large bowl. Add 2 tbsp extra-virgin olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp fresh thyme leaves. Toss until all pieces are evenly coated.
Roast
Spread the seasoned squash in a single layer on a rimmed baking sheet lined with parchment paper or lightly oiled. Roast in the preheated oven for 25–30 minutes, flipping once halfway through (about after 12–15 minutes), until the edges are golden and the centers are tender when pierced with a fork.
Optional Glaze & Garnish
Make glaze (optional)
If using the glaze, mix 1 tbsp maple syrup with 1 tsp sherry or apple cider vinegar in a small bowl. Brush or drizzle the glaze over the roasted squash during the last 5 minutes of roasting, then return to the oven to set briefly.
Finish and serve
Remove the squash from the oven. Transfer to a serving dish and sprinkle with 2 tbsp toasted pepitas and 1 tbsp chopped fresh parsley. Adjust seasoning with additional salt and pepper to taste. Serve hot or warm.