Roasted Butternut Squash

by Michele Pesula Kuegler | May 9th, 2009 | Healthy Cooking, Recipes, Side Dishes

roasted-butternut-squashPlanning our menu for a mid-week dinner, I had decided on a pork tenderloin and broccoli, but I needed one more dish to complete our meal.  Although some sort of potato or rice dish would work, I was looking for something lighter.  I also wanted to make a dish that would add some color to our plates.

Lacking inspiration, I decided to peruse the produce department of our grocery store.  Spying the squash section, I chose a butternut squash for our dinner.  I love butternut squash but tend to use it most in fall and winter.  As we hadn’t eaten it in a few months, I was eager for this dinner.

Typically, my husband and I make butternut squash with a hint of sweetness.  My husband adds a little honey to sweeten his squash, while I use some brown sugar and cinnamon for extra flavor.  For this dinner, I wanted to try something new.  Rather than adding sweetness to the squash while it was cooking, I would try adding some savory flavor.

This recipe was really simple and had a wonderful bite from the garlic.  Topped with a drizzle of honey, there was a delicious balance of tastes.  For an alternate topping, shaved parmesan also makes an excellent finish to this dish.

Roasted Butternut Squash


  1. 2-1/2 lb. butternut squash
  2. 1 Tb. olive oil
  3. 2 – 3 cloves garlic, minced
  4. honey or Parmesan cheese
  1. Preheat oven to 400. Peel butternut squash, and remove seeds.
  2. Cut squash into bite-sized cubes, and place in a large bowl. Add olive oil and garlic, and toss.
  3. Pour squash into a baking dish that has a cover. Bake for 30 minutes, uncovered.
  4. Remove dish from oven, and toss squash. Cover dish, and bake for an additional 30 minutes.
  5. Serve, topped with a drizzle of honey or a few shavings of Parmesan, if desired.
Think Tasty

  1. My wholes family loves roasted butternut squash – I fix it the most at holidays, but think I should start making it more often!!

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