Savory Roasted Butternut Squash is an easy side dish that is a perfect accompaniment to both carnivore and plant based dinners. It has a slightly sweet, nutty flavor that is greatly enhanced when roasted. The edges become slightly caramelized bringing a punch of umami flavor to the dish.
Toss the roasted squash in a garlicky herbed butter for out-of this-world flavor. It’s a simple to prepare side dish that will have the family craving more.
I love substituting roasted squash for the potatoes at dinner. (Yep, my guy loves potatoes with most meals, too.) The squash is lower in calories and carbs, yet is still filling and takes on whatever flavor profile you prefer. Like to spice things up? Sprinkle in a little cayenne with your other seasonings.
Try serving this savory roasted squash with Smoked Pork Loin, Air Fryer Whole Roasted Chicken, or Oven Baked Pork Chops.
FAQS:
One of the things I love about butternut squash is how versatile it is. It lends itself to sweet, savory, or spicy. You can pretty much use any of your favorite seasonings to create a unique flavor profile.
Butternut squash is a good source of vitamins, minerals, and antioxidants. It’s low in calories, and high in fiber. Although it has a similar flavor to sweet potatoes, it’s lower in calories, carbs, and sugar. Butternut squash also works well in both savory and sweet recipes.
HOW TO PREPARE ROASTED BUTTERNUT SQUASH WITH HERBED BUTTER:
- Begin by peeling the squash. To make this easier, cut off the top and bottom to provide a flat surface. Stand the squash upright, and use a vegetable peeler to remove the tough, outer skin.
- Cut the squash in half lengthwise, and scoop out the seeds. Next, slice into strips, then cut into 3/4” cubes.
- Place the butternut squash cubes in a bowl, and toss with the salt, pepper, and extra virgin olive oil. Place on a prepared baking sheet, and bake in a preheated 400º F oven for 20-30 minutes. Toss about halfway through cooking to brown the squash evenly.
- While the squash is baking, prepare the herbed butter mixture. Finely chop the herbs while the butter is melting in a small sauce pan over medium heat.
- Add the white wine, roasted garlic, and herbs, stirring occasionally. Let the butter mixture simmer for about 10 minutes to fully integrate the flavors, then turn the heat to low to keep warm until the squash is finished roasting.
- When the squash is finished (will pierce easily with a fork), remove the baking sheet from the oven, and carefully transfer the squash to a bowl. Pour the herbed butter over the squash, and gently stir to combine all ingredients.
Cut the top and bottom off the squash. Peel and scoop out the seeds. Cut into chunks. Add the butternut squash and salt and pepper to a bowl. Add olive oil. Stir well to combine. Place on a parchment lined baking sheet. Start the butter melting. Finely chop the herbs. Add white wine to the melted butter. Add the roasted garlic. Add the herbs. Simmer until the squash is finished cooking. 
Squash is finished when easily pierced with a fork. Put the squash in a bowl, pour over the butter sauce, and stir to combine.
Savory Roasted Butternut Squash by inspiredfreshlife on Jumprope.
SERVING SUGGESTIONS FOR SAVORY ROASTED BUTTERNUT SQUASH:
- Sprinkle goat cheese or gorgonzola cheese over the top.
- Garnish with fresh herbs such as thyme or parsley.
- Drizzle with a balsamic glaze.
- Roasted Squash is a delicious addition to hearty salads.
- I love roasted winter squash as a side dish, but you can use that same squash as the base of a soup as well. Check out this Roasted Butternut Squash Soup recipe from the Minimalist Baker.
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RECIPE NOTES:
- If you don’t have fresh herbs on hand, you can definitely use dried. Use about 1/3 of the dried that the fresh amount calls for.
- If you’re having a difficult time peeling your squash (the skin is pretty tough), simply pierce the skin all over with a fork after cutting off the top and bottom. Place in the microwave for 2-3 minutes, then remove and peel. The skin should have begun to loosen a bit, making the squash easier to peel.
- Many grocery stores sell butternut squash already peeled and diced in the produce section. You pay more, but it’s a great time saver.
- I like to use If You Care Parchment Paper for easy clean up in the kitchen.
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OTHER EASY SIDE DISHES YOU MAY LIKE:
Roasted Delicata Squash with Thyme
Savory Roasted Butternut Squash
Savory Roasted Butternut Squash is an easy side dish that is a perfect accompaniment to both carnivore and plant based dinners. It has a slightly sweet, nutty flavor that is greatly enhanced when roasted. The edges become slightly caramelized bringing a punch of umami flavor to the dish.
Ingredients
- 1 butternut squash
- 1/2 teaspoon black pepper
- 1/2 teaspoon Himalayan pink salt
- 2 teaspoons extra virgin olive oil
- 1/4 cup unsalted butter
- 1/4 white wine
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 1 1/2 teaspoons roasted garlic
Instructions
- Begin by peeling the squash. To make this easier, cut off the top and bottom to provide a flat surface. Stand the squash upright, and use a vegetable peeler to remove the tough, outer skin.
- Cut the squash in half lengthwise, and scoop out the seeds. Next, slice into strips, then cut into 3/4” cubes.
- Place the butternut squash cubes in a bowl, and toss with the salt, pepper, and extra virgin olive oil. Place on a prepared baking sheet, and bake in a preheated 400º F oven for 20-30 minutes. Toss about halfway through cooking to brown the squash evenly.
- While the squash is baking, prepare the herbed butter mixture. Finely chop the herbs while the butter is melting in a small sauce pan over medium heat.
- Add the white wine, roasted garlic, and herbs, stirring occasionally. Let the butter mixture simmer for about 10 minutes to fully integrate the flavors, then turn the heat to low to keep warm until the squash is finished roasting.
- When the squash is finished (will pierce easily with a fork), remove the baking sheet from the oven, and carefully transfer the squash to a bowl. Pour the herbed butter over the squash, and gently stir to combine all ingredients.
Notes
- If you don’t have fresh herbs on hand, you can definitely use dried. Use about 1/3 of the dried that the fresh amount calls for.
- If you’re having a difficult time peeling your squash (the skin is pretty tough), simply pierce the skin all over with a fork after cutting off the top and bottom. Place in the microwave for 2-3 minutes, then remove and peel. The skin should have begun to loosen a bit, making the squash easier to peel.
- Many grocery stores sell butternut squash already peeled and diced in the produce section. You pay more, but it’s a great time saver.
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Ann Schulze says
If I make the squash ahead and add the butter sauce does it re-heat well?
Inspired Fresh Life says
I have reheated it before when I had leftovers. It’s not bad, but it does lose the slightly crispy exterior that you get from roasting it. The flavor is still good, just a little different texture.
Cathy says
I used this recipe but added the squash to simmer instead of roasting it. Excellent flavor but of course texture is soft