"Thanksgiving" Roasted Butternut Squash
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.
- Cook Time: 40 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Side, Vegetables
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F. Prepare a baking sheet with parchment paper or a Silpat.
- Spread the peeled and cubed squash evenly on the baking sheet.
- Add your spices and toss with the squash to get all the sides coated with the herbs.
- Now, place the baking sheet in the oven for about 40 minutes, tossing the cubes once halfway through.
- Remove and serve...with ketchup!