Roasted Butternut Squash with Honey and Thyme

Roasted butternut squash is a classic fall side dish, but this recipe takes it to the next level with the addition of honey and thyme. The honey adds a touch of sweetness, while the thyme adds a savory depth of flavor. The result is a dish that is both delicious and easy to make.

Butternut squash is a winter squash that is native to North America. It has a sweet, nutty flavor and a firm texture. Butternut squash is a good source of vitamins A, C, and E, as well as fiber and potassium. This recipe for roasted butternut squash with honey and thyme is inspired by the classic French dish, gratin de courge. Gratin de courge is a gratin made with thinly sliced butternut squash, cream, cheese, and breadcrumbs. I wanted to create a healthier version of this dish that was still full of flavor. I started by roasting the butternut squash instead of boiling it. This gives the squash a caramelized flavor and a slightly crispy texture. I then added honey and thyme to the squash, which gives it a touch of sweetness and a savory depth of flavor.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash with olive oil, honey, thyme, salt, and pepper.
3. Spread squash on a baking sheet and roast for 25-30 minutes, or until tender and browned.
4. Serve warm.

Why It Works

• Roasting the butternut squash caramelizes the sugars in the squash, giving it a sweet and slightly crispy texture.
• The honey adds a touch of sweetness to the squash, which balances out the savory flavors of the thyme.
• The thyme adds a savory depth of flavor to the squash, which makes it a perfect side dish for roasted meats or poultry.