Flavorful Garlic Herb Roasted Butternut Squash – You’re going to love this recipe for Flavorful Garlic Herb Roasted Butternut Squash. It’s the perfect side dish—simple, quick, and packed with flavor. We’re talking fresh rosemary, thyme, sage, and garlic, all roasted to perfection with tender butternut squash. It’s the kind of recipe that works with just about anything, whether you’re setting together a big feast or just keeping it comfortable on a weeknight.
This recipe came about one night when I had butternut squash and a bunch of fresh herbs sitting in the fridge. I wasn’t sure what to do with them, so I just started chopping. It was one of those moments where I didn’t have a plan, but as the squash roasted, the smell filling the kitchen was amazing. My husband walked in and immediately asked what I was making. After one bite, it became a go-to side dish for us. Even my little one, who normally isn’t a fan of anything green, kept coming back for more. Now, it’s in regular rotation at our house whenever we need something simple but full of flavor.
What makes this Flavorful Garlic Herb Roasted Butternut Squash truly special?
This recipe is all about simplicity and flavor. The butternut squash gets beautifully caramelized in the oven, bringing out its natural sweetness, while the fresh herbs and garlic give it that savory kick. It’s healthy without tasting like it’s trying too hard, and the best part? You can have it prepped and on the table in about 40 minutes. It’s one of those dishes that feels both heartwarming and fresh—excellent for when you want something straightforward but impressive.
What You Need To Make This Flavorful Garlic Herb Roasted Butternut Squash Recipe?
Butternut Squash: This is the star of the show! When roasted, butternut squash gets super tender and develops this natural sweetness that’s hard to resist. Just make sure to chop it into even cubes so it cooks evenly. And yes, peeling and cutting it can be a little tricky, but trust me, it’s worth the effort.
Olive Oil: This is what’s going to help get those crispy, caramelized edges on the squash. You don’t need a ton, but make sure everything’s coated so it roasts up beautifully. Plus, olive oil adds a nice richness to balance the sweet and savory flavors.
Fresh Herbs (Rosemary, Thyme, Sage): These herbs are like magic together! Rosemary is strong and woodsy, thyme is more subtle and earthy, and sage gives this warm, almost peppery note. Fresh herbs really do make a difference here, but if you’re in a pinch, dried will work—just use less since they’re more concentrated.
Garlic: Because, well, garlic makes everything better, right? It adds that punch of flavor that ties everything together. Don’t be shy with it—garlic brings the perfect savory kick to balance out the sweetness of the squash.
Kosher Salt and Black Pepper: These two are the basics but so essential. Salt helps enhance all the flavors, and freshly ground black pepper adds just a little bit of heat to balance things out. Be generous with them—you’ll thank me later!
Steps To Make Flavorful Garlic Herb Roasted Butternut Squash:
Alright, let’s get started. First, preheat your oven to 425°F so it’s ready to go when we are. Grab a rimmed baking sheet and give it a quick grease to make sure nothing sticks—parchment paper works great too if you have it.
Now, take your butternut squash that’s already peeled, seeded, and chopped into cubes, and toss it into a big bowl. Drizzle with some olive oil—just enough to coat everything nicely. Give it a good mix with your hands or a spoon, making sure every piece gets a little love.
Next, we’re adding the flavor! Throw in the minced rosemary, thyme, sage, and garlic. Don’t forget a good sprinkle of salt (about a tsp) and some freshly cracked black pepper (about 1/2 tsp or to taste). Toss everything again until the squash is coated with all those herbs and garlic.
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Spread the squash out on your baking sheet, making sure it’s in a single layer—this helps it roast evenly and get those crispy edges we all love. Pop it in the oven and let it roast for about 20 minutes.
Once 20 minutes are up, pull it out and give it a stir. We want all sides to get a chance at that golden-brown goodness, right? Slide it back into the oven for another 10-20 minutes, depending on how soft and caramelized you like it. Keep an eye on it—those crispy edges are what make this dish special.
When it’s done, pull it out of the oven, let it cool just a bit (if you can wait!), and serve it up warm. It’s perfect as a side dish, or honestly, just eat it straight off the pan—it’s that good.
Tip:
Here’s a little trick to get the best flavor and texture: make sure your butternut squash is cut into even pieces. I know, it’s tempting to just chop away, but taking the extra time to get those cubes around the same size helps them roast evenly. You don’t want some pieces being mushy while others are still firm, right? Also, don’t overcrowd your baking sheet. If the squash pieces are too close together, they’ll steam instead of roast, and you’ll miss out on those crispy, caramelized edges. If you’ve got too much for one pan, just spread them out over two. Lastly, if you love a little extra flavor, sprinkle a bit of grated Parmesan or even a dash of red pepper flakes over the top when they’re done roasting. It takes it up a notch!
Frequently Asked Questions:
Can I use dried herbs instead of fresh?
Absolutely! If you don’t have fresh herbs on hand, dried ones will do the trick. Just remember that dried herbs are more concentrated, so you’ll want to use about 1/3 of the amount called for in the recipe. For example, instead of 1 tablespoon of fresh rosemary, use 1 teaspoon of dried.
Can I make this ahead of time?
Yep! You can totally prep everything ahead—peel, chop, and toss the squash with the oil and herbs. Then, just store it in the fridge until you’re ready to roast. You can even roast it ahead and reheat it in the oven before serving. It reheats really well without losing that great texture.
What’s the best way to store leftovers?
Leftovers? If you’re lucky enough to have any, just store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat them in the oven to bring back that nice roasted texture. Microwaving is okay, but it won’t give you those crispy edges.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Flavorful Garlic Herb Roasted Butternut Squash
Ingredients
- 2 pounds butternut squash peeled, seeded, and cut into bite-sized cubes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh sage chopped
- 2 garlic cloves minced
- A good pinch of kosher salt and a few cracks of freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F. Grab a rimmed baking sheet and give it a light coating of oil or use a cooking spray to make sure the squash doesn’t stick.
- In a large bowl, toss your butternut squash cubes with the olive oil until they’re well coated. This will help them roast up with crispy edges and tender insides.
- Add in the minced rosemary, thyme, sage, garlic, and a good pinch of kosher salt and freshly ground black pepper. Give everything a good toss so the squash is evenly coated with all those delicious herbs and garlic.
- Scatter the squash out in a single layer on your prepped baking sheet. Don’t overcrowd them—if they’re too close together, they’ll steam instead of roast, and we’re aiming for golden, crispy edges here!
- Bake for 20 minutes, then give everything a stir to make sure all sides get that nice roasted finish. Pop it back in the oven for another 10-20 minutes, until the squash is soft and the edges are beautifully golden brown.
- Serve hot and enjoy this deliciously simple, herb-packed side dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Excellent savory dish. Thank you!