Roasted butternut squash is a classic fall dish that is made even more delicious with the addition of lots of garlic and fresh herbs. While roasting plain butternut squash on a sheet pan can bring out a delicious caramel flavor, my favorite way to enjoy squash is to slow cook it in a covered baking dish until it is creamy and melts in your mouth. This is the perfect make-ahead side dish — it tastes even better the next day!
Prep time: 10 minutes
Cook time: 1 hour and 30 minutes
Total time: 1 hour and 40 minutes
Servings: 4-5
Ingredients:
1 butternut squash, peeled and diced into 1/2 inch-1 inch cubes
Olive oil
6 cloves of garlic finely chopped
2 teaspoons chopped thyme
1/4 cup chopped parsley
1 tablespoon flour
1 teaspoon salt
Directions:
1. Slice off both ends of one butternut squash.
Photo by Julia Maguire
2. Carefully peel butternut squash with a vegetable peeler, or slice off skin with a knife.
Photo by Julia Maguire
3. Cut butternut squash in half lengthwise and scoop out seeds and stringy pulp.
Photo by Julia Maguire
4. Dice butternut squash into 1/2 inch to 1-inch size cubes.
Photo by Julia Maguire
5. Place butternut squash in a 9” by 12” inch baking dish. Add chopped garlic, thyme, parsley, salt and 1 tablespoon of flour. Toss to combine.
Photo by Julia Maguire
6. Drizzle squash generously with olive oil and cover dish with foil.
7. Bake for 1 hour and 30 minutes until squash is tender.
Serve hot and enjoy!
Photo by Julia Maguire