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Roasted Butternut Squash Recipe

Thur Aug 19th, 2019

Roasted butternut squash recipe

Butternut squash is considered part of the Cucurbita family (along with pumpkin, zucchini and some gourds). According to Wikipedia, the plants in this family are grown around the tropics and in temperate areas, where those with edible fruits were among the earliest cultivated plants in both the Old and New Worlds. The Cucurbitaceae family ranks among the highest of plant families for number and percentage of species used as human food.


  • 1 large butternut squash (3 to 4 lbs) peeled, seeded, cut in half lengthwise then sliced in 1" thick slices
  • 3 tablespoons good quality olive oil
  • 4-5 springs fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon fine ground black pepper
  • 1 medium red onion cut in medium sized wedges


  1. Preheat oven to 400F. Place parchment paper on large sheet pan.
  2. Place squash slices in single layer on sheet pan. Sprinkle squash with olive oil, thyme springs, salt and pepper. Toss with your hands and position slices back into single layer on pan. Place onion wedges among the butternut squash slices.
  3. Put pan in oven and roast for 30 to 40 minutes turning slices over once half way through cooking time.
  4. Serve hot as a side dish.

Source: Angie's Kitchen