Ina Garten roasted butternut squash from Barefoot Contessa tosses 1-inch cubes of a 4-pound squash with olive oil, fresh thyme, salt, and pepper. And the whole side dish takes 30 to 40 minutes at 400°F for about 6 servings, since there is no prep beyond peeling and dicing.
Where most roasted squash recipes add brown sugar or maple syrup, Ina uses nothing but thyme and olive oil. So the natural sweetness of the squash caramelizes on its own against the hot sheet pan, which gives the edges a deeper flavor than any added sugar would.
Tossing the cubes once halfway through with a metal spatula is the step that separates golden sides from steamed, pale squash. And if the cubes sit untouched the whole time, the bottoms char while the tops never brown because the moisture trapped underneath prevents crisping.
Source: Ina Garten (Barefoot Contessa)
Ina Garten Roasted Butternut Squash
Course: SidesCuisine: AmericanDifficulty: Easy6
servings15
minutes40
minutes145
kcalPeeled, seeded squash gets cut into 1-inch cubes, tossed by hand with olive oil and thyme on a sheet pan, and roasted at 400°F. Then one flip with a spatula partway through ensures even browning on all sides.
Ingredients
1 large (4-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
3 tablespoons good olive oil
1 tablespoon minced fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
- Preheat the oven: Heat to 400°F.
- Season the squash: Then place the cubed squash on a sheet pan and add the olive oil, thyme, salt, and pepper.
- Toss by hand: Once everything is on the pan, toss with your hands until each cube is evenly coated.
- Roast the squash: Then spread in a single layer and roast for 30 to 40 minutes until tender.
- Flip once during cooking: About halfway through, toss the cubes with a large metal spatula so they brown evenly.
- Season and serve: Then taste for salt and pepper, adjust if needed, and serve hot.
FAQs
How do I peel a 4-pound butternut squash safely?
Cut the squash in half crosswise to separate the neck from the bulb, because two shorter pieces are more stable on the cutting board. Then stand each piece upright and run a sharp vegetable peeler or knife downward to remove the skin in strips.
And a Y-shaped peeler works better than a swivel peeler on thick squash skin, since the wider blade takes off more with each pass. But if the skin feels too tough, microwave the whole squash for 2 to 3 minutes first, because the heat softens the outer layer just enough to peel easily.
Can I use dried thyme instead of fresh?
Fresh thyme gives the roasted cubes a brighter, more aromatic flavor that dried cannot match at this temperature. But if dried is all you have, use 1 teaspoon instead of a tablespoon since dried herbs are more concentrated.
And add the dried thyme before roasting just like the fresh, because the oven heat reactivates the oils. Since the cubes roast for 30 to 40 minutes, the dried leaves have enough time to bloom and release their flavor into the olive oil coating.
Why do the cubes need to be 1 inch?
Uniform 1-inch pieces cook at the same rate, so every cube reaches tender at the same time. And smaller pieces dry out before the centers soften, while larger chunks stay raw in the middle when the outsides are already browned.
So take an extra minute during prep to cut evenly, because mismatched sizes mean some cubes burn while others stay hard. And a sharp chef’s knife makes cleaner cuts through the dense flesh than a smaller paring knife does.
What can I pair this with for dinner?
The sweet, earthy squash pairs well with roasted chicken, pork tenderloin, or seared salmon since those proteins do not compete with the mild thyme flavor. And a grain like farro or quinoa alongside rounds out the plate with texture.
But avoid heavy cream sauces on the main dish, because the caramelized squash already brings richness on its own. And a simple green salad with sherry vinaigrette cuts through the sweetness if you want contrast on the plate.
Can I roast the squash ahead and reheat it?
Roasted squash holds well in an airtight container in the fridge for up to 4 days, and it reheats better than most vegetables. So spread the cold cubes on a sheet pan and warm at 400°F for about 10 minutes, because the oven crisps the edges again.
But microwaving turns the cubes soft and steamy instead of keeping that roasted texture. And if you plan to use the squash in a soup or puree later, skip the reheat entirely since the cubes blend straight from the fridge into a warm pot.
