Herb and Garlic Roasted Butternut Squash
Total Time: 60 Minutes
Servings: Makes 2 cups
Herb and Garlic Roasted Butternut Squash is a Thanksgiving essential! This simple fall side dish will complement the turkey with it's slightly sweet, a little nutty, rich buttery flavor, and a delicious velvety texture. Then when you add garlic and fresh herbs, it evaluates layers of flavor. It's the perfect side for the holidays or even a cozy weeknight dinner!
Ingredients
1 (3 lb) butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon extra virgin olive oil
1 tablespoon of honey
4 springs of fresh thyme
1/2 tablespoon of chopped fresh rosemary
1/2 tablespoon flaky sea salt
1 head of garlic cut crosswise drizzled with a little extra olive oil
Directions
Preheat oven to 425 degrees. Line a rimmed 18 x 13-inch baking sheet with parchment paper.
In a large bowl, place the cubed butternut squash.
Drizzle in the extra virgin olive oil and honey.
Add the thyme, rosemary, and salt.
Toss gently to coat then spread into an even layer.
Spread single everyone layer on the lined baking sheet.
Roast the butternut squash in the preheated oven 25 minutes. Meanwhile, cut the garlic in half crosswise to expose the cloves keeping the head of garlic intact. Drizzle the exposed garlic with a little olive oil.
Remove the butternut squash from the oven and flip the squash over with a thin metal spatula. Add the garlic.
Return to oven and roast until soft with crispy edges, about 15 - 20 minutes longer.
Before serving, remove the sprigs of thyme. Squeeze out the garlic from the bulb and gently toss it in with the butternut squash. Serve warm.