I know. I’ve shared alot of roasting recipes. But it really is my favorite cooking technique…. I’m not sure if it even counts as a “technique” since it’s so simple.
Butternut squash has a wonderful sweetness that pairs well with citrus, and while I love citrus anytime of the year, in the fall and winter I love how it brightens up those fall flavors.
I’ve served this with roasted chicken, pork roast, even salads, and we’ve loved it every time!
ROASTED BUTTERNUT SQUASH WITH LEMON
1 large butternut squash
1 red onion, cut in 1 inch chunks
3 T fresh lemon juice, plus 3 T for serving
2 T olive oil
1 tsp dried thyme (or 1 T fresh)
3 garlic cloves, minced
kosher salt & black pepper
Peel, seed, and chop squash into 1 inch cubes.
Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
Roast at 425 degrees for 25-35 minutes, or until squash is tender.
Squeeze a little more fresh lemon juice on top just before serving.
Recipe adapted from Everyday Food
Ingredients
- Peel, seed, and chop squash into 1 inch cubes.
- Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
- Roast at 425 degrees for 25-35 minutes, or until squash is tender.
- Squeeze a little more fresh lemon juice on top just before serving.
Instructions
- Peel, seed, and chop squash into 1 inch cubes.
- Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
- Roast at 425 degrees for 25-35 minutes, or until squash is tender.
- Squeeze a little more fresh lemon juice on top just before serving.
