"Thanksgiving" Roasted Butternut Squash

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Perfectly roasted butternut squash with warming "Thanksgiving" and Fall inspired spices including rosemary, sage, and thyme. The perfect gluten-free, vegan, and paleo side dish to dinner.


  • 5-6 cups of Butternut Squash (cubed) (Precut, if you can find it, if not you can do this with a whole squash.)
  • 1/2 TB Dried Rosemary (crushed)
  • 1/2 TB Dried Thyme
  • 2 Tsp Ground Sage


  1. Preheat the oven to 425°F. Prepare a baking sheet with parchment paper or a Silpat.
  2. Spread the peeled and cubed squash evenly on the baking sheet.
  3. Add your spices and toss with the squash to get all the sides coated with the herbs.
  4. Now, place the baking sheet in the oven for about 40 minutes, tossing the cubes once halfway through.
  5. Remove and serve...with ketchup!