Ingredients:

  • 1 medium butternut squash (approx. 2 lbs / 900g), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 4 tablespoons unsalted butter (56g), melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (15 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash into uniform sizes.
  2. In a large bowl, toss the cubed squash with olive oil, salt, and pepper, ensuring even coating.
  3. Spread the squash in a single layer on a baking sheet. Roast for 20 minutes.
  4. While the squash is roasting, melt the butter in a small bowl. Stir in the minced garlic, parsley, thyme, and red pepper flakes (if using).
  5. Remove the squash from the oven. Pour the garlic butter over the squash and toss to coat evenly.
  6. Return the squash to the oven and roast for another 10-20 minutes, or until the squash is tender and slightly caramelized. Check for fork tenderness.
  7. Serve immediately. Garnish with extra fresh parsley, if desired.