Roasted Butternut Squash With Garlic-Herb Glaze
55 min
|
easy
|
gluten-free,
lactose-free,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 35 min | 55 min |
Introduction
This roasted butternut squash with garlic-herb glaze is sweet, savory, and perfectly caramelized on every edge.
The maple syrup, garlic, and thyme create a cozy, fall-ready side dish that feels special but stays simple.
It’s an easy, gluten-free option for weeknight dinners, holiday tables, or any meal that needs a pop of warm flavor.
Ingredients (6 servings)
Ingredients
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Roasted Butternut Squash With Garlic-Herb Glaze
-
Preheat the oven and pan
Preheat your oven to 400°F, placing a rack in the center position for even roasting.
Line a large rimmed sheet pan with parchment paper or foil for easier cleanup and less sticking.
-
Prep the butternut squash
If needed, peel the squash, trim the ends, halve lengthwise, scoop out seeds, and slice into ½-inch pieces.
Try to keep the slices similar in thickness so they cook at the same rate and brown evenly.
-
Mix the garlic-herb glaze
In a medium bowl, whisk together the olive oil, crushed bouillon cube, minced garlic, maple syrup, thyme, salt, and pepper.
Taste a tiny dab of the glaze, then adjust the salt or pepper if you like a bolder flavor.
-
Coat the squash in the glaze
Add the sliced squash to the bowl and toss until every piece looks glossy and evenly coated.
Spread the squash on the prepared sheet pan in a single layer, leaving a little space between slices.
-
Roast until tender and caramelized
Roast for 18 to 20 minutes, then check the undersides of a few slices for light golden brown color.
Flip the slices with a spatula, then return the pan to the oven to continue roasting.
Roast 12 to 15 more minutes, until the squash is very tender, caramelized on the edges, and deeply golden.
-
Finish and serve
Transfer the roasted squash to a serving platter and spoon any extra glaze or pan juices over the top.
Sprinkle with a few fresh thyme leaves and a pinch of flaky salt if you like a little crunch.
Substitutions
- Maple syrup -> Honey or brown sugar
- Honey keeps the same gentle sweetness, while brown sugar gives a deeper molasses note and extra caramelized edges.
- Olive oil -> Melted butter or avocado oil
- Melted butter adds rich, almost nutty flavor, while avocado oil stays neutral and handles high oven heat beautifully.
- Fresh thyme -> Fresh rosemary or sage
- Rosemary gives a stronger piney aroma, while sage makes the dish feel earthy and perfect for fall holiday dinners.
Tips
- Choose the right squash size
- Look for a squash with a long, thick neck and smaller bulb, which makes peeling easier and gives more uniform slices.
- Don’t crowd the pan
- If the squash overlaps, it will steam instead of brown, so use two sheet pans if needed.
- Crush the bouillon very finely
- Powdery bouillon dissolves into the oil and maple syrup, so every slice gets seasoned evenly without gritty spots.
- Rotate the pan halfway through roasting
- Ovens often have hot spots, so rotating the pan helps every piece brown evenly and prevents random burnt edges.
- Make it ahead for busy days
- Roast the squash earlier in the day, then rewarm on a sheet pan at 350°F until hot and slightly sizzling.
Nutrition Facts *
| Energy | 168 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I tell when the butternut squash is fully cooked?
- The squash should be easily pierced with a fork and feel very tender all the way through the thickest pieces. You also want caramelized edges with some deep golden spots but no black or burnt patches.
- Can I use frozen butternut squash instead of fresh?
- Yes, but choose larger chunks, and thaw them first, then pat very dry so they roast instead of steaming. Expect slightly softer texture and a little less browning compared to fresh squash.
- What if my squash is browning too quickly?
- Move the pan to a lower oven rack and loosely tent with foil to shield the edges from direct heat. You can also reduce the oven temperature by 25°F and extend the roasting time slightly.
- Can I leave out the bouillon cube?
- You can, but the flavor will be milder, since the bouillon adds concentrated savory depth and extra seasoning. If omitting it, increase the salt slightly and consider adding a sprinkle of grated Parmesan before serving.
Serving Suggestions
This roasted butternut squash loves a drizzle of balsamic reduction or shower of toasted pepitas for extra flavor and texture.
Serve it alongside roast chicken, seared salmon, or a hearty lentil salad to turn it into a complete cozy meal.
Reviews
-
Alice Olson, Dallas, TX: So delicious and caramelized with that garlicky glaze! Everyone went back for seconds 😋
: Love hearing it turned out caramelized and garlicky, Alice, and that everyone went back for seconds! 😊
-
Lisa, Adelaide, Australia: Turned out perfectly caramelized and glossy, and it disappeared fast at our holiday gathering. Small note: keep the slices even and don’t overcrowd the pan for the best browning.
: Happy it caramelized so nicely and vanished at your holiday table, Lisa! And yes, even ½-inch slices with a little space on the pan makes all the difference for that deep browning.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
