Butternut Squash Recipe

Preheat and prepare squash

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. If not already done, peel the butternut squash, cut off the ends, slice in half lengthwise, scoop out seeds with a spoon, then cut into 1-inch cubes for even roasting (about 1.5 kg of prepared cubes).

Toss with oil and seasoning

In a large bowl, combine the squash cubes with 3 tablespoons extra-virgin olive oil, 1.5 teaspoons sea salt, 1/2 teaspoon freshly ground black pepper, and 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme). If using, add 1 tablespoon maple syrup or honey and toss until all pieces are evenly coated.

Arrange and roast

Spread the seasoned squash in a single layer on the prepared baking sheet, leaving a little space between cubes so they can caramelize instead of steam. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until edges are golden and tender when pierced with a fork. If pieces vary in size, check smaller pieces earlier to avoid burning.

Toast pepitas

While the squash finishes roasting, toast 1/4 cup pepitas in a small dry skillet over medium heat, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and set aside.

Assemble and finish

When the squash is done, transfer it to a serving dish. Sprinkle the toasted pepitas and 1/4 cup crumbled feta or goat cheese over the top if using. Scatter 2 tablespoons chopped fresh parsley or chives, and add 1 teaspoon lemon zest and 1 teaspoon fresh lemon juice if you want a bright finish. Taste and adjust seasoning with a little more salt and pepper if needed.

Serve warm as a side dish or toss into salads, grain bowls, or tacos. Leftovers keep in an airtight container in the refrigerator for 3–4 days and can be reheated in a 400°F oven for 10–12 minutes to refresh the texture.