Roasted Butternut Squash with Sage and Thyme

Roasting butternut squash is a fall classic, but it's easy to overdo it and end up with mushy, overcooked squash. This recipe uses a high oven temperature and a short roasting time to create tender-crisp squash with a caramelized exterior and a sweet, nutty interior. The sage and thyme add a touch of savory warmth to the squash, and the salt and pepper help to balance out the sweetness. This versatile side dish can be served with roasted chicken, pork, or fish, or it can be enjoyed on its own as a healthy and satisfying snack.

Butternut squash is a winter squash that is native to North America. It has a sweet, nutty flavor and a firm texture that makes it ideal for roasting. The first recorded recipe for roasted butternut squash appeared in a 19th-century cookbook, and the dish has been a staple of American cuisine ever since. Over the years, many different variations of the recipe have been developed, but the basic ingredients and techniques remain the same. This recipe is a classic take on roasted butternut squash, and it is sure to please everyone at your table.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss squash with olive oil, sage, thyme, salt, and pepper.
3. Spread squash on a baking sheet and roast for 25-30 minutes, or until tender and browned.
4. Enjoy!

Why It Works

• Roasting the squash at a high temperature helps to caramelize the exterior and create a tender-crisp texture.
• The short roasting time prevents the squash from becoming mushy.
• The sage and thyme add a touch of savory warmth to the squash.
• The salt and pepper help to balance out the sweetness of the squash.