Description
Savor the rich, sweet flavors of roasted butternut squash in this easy and comforting dish, perfect for any gathering or cozy night in.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 2 cups low-sodium vegetable broth
- 4 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Peel and dice the butternut squash into bite-sized cubes.
- In a large bowl, combine the diced squash with minced garlic and olive oil, ensuring all pieces are well-coated.
- Season generously with salt, pepper, and chopped fresh thyme.
- Spread the mixture evenly on the prepared baking tray and roast for 25–30 minutes until tender and caramelized.
- For soup, transfer roasted squash to a pot with vegetable broth. Simmer briefly before blending until smooth.
Notes
- Feel free to add spices like cinnamon for sweetness or additional herbs for a savory touch.
- Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg