Description
Ina Garten’s roasted butternut squash brings Mediterranean warmth to autumn tables with its golden caramelized edges and rich herbal essence. Simple olive oil, fresh thyme, and sea salt elevate this elegant side dish that promises comfort and rustic elegance for seasonal gatherings.
Ingredients
Scale
Main Ingredients:
- 1 large (4-pound/1.8 kg) butternut squash, peeled, seeded, and 1-inch-diced
Seasonings:
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
Cooking Liquid:
- 3 tablespoons good olive oil
Instructions
- Heat the oven to a robust 400°F / 200°C, positioning the rack in the middle for optimal roasting conditions.
- Transform the butternut squash into uniform 1-inch cubes, ensuring consistent sizing for even cooking and appealing presentation.
- Select a spacious baking sheet and arrange the squash cubes with deliberate spacing, preventing overcrowding that might lead to steaming instead of caramelizing.
- Generously drizzle extra virgin olive oil across the squash, creating a light but thorough coating that will promote golden browning and enhance natural sweetness.
- Sprinkle fresh thyme leaves, kosher salt, and freshly ground black pepper across the cubes, using your hands to massage the seasonings thoroughly and guarantee comprehensive flavor distribution.
- Distribute the seasoned cubes in a precise single layer, allowing each piece maximum exposure to the oven’s intense heat for perfect roasting.
- Slide the baking sheet into the preheated oven and roast for 25-30 minutes, rotating the sheet midway to ensure uniform caramelization and prevent potential burning.
- Verify doneness by piercing a cube with a fork – it should yield easily and display a rich, golden-brown exterior with crisp edges.
- Remove from oven and let rest for 2-3 minutes, allowing residual heat to complete the cooking process and intensify flavors.
Notes
- Roast squash on high heat to develop deep caramelized edges that create incredible depth of flavor.
- Let thyme sprigs mingle directly with squash chunks for maximum herb-infused taste throughout the dish.
- Drizzle olive oil generously to help vegetables achieve a gorgeous golden-brown exterior while keeping interiors tender.
- Arrange cubes with enough spacing between them to prevent steaming and encourage crispy, concentrated roasted texture.
- Finish with a light sprinkle of flaky sea salt right after removing from oven to elevate the natural sweetness of butternut squash.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 158
- Sugar: 3.7g
- Sodium: 106mg
- Fat: 9.2g
- Saturated Fat: 1.3g
- Carbohydrates: 21g
- Fiber: 6.1g
- Cholesterol: 0mg