18
Nov

Roasted Butternut Squash with Onions & Garlic ~ Recipe

Roasted butternut squash with onions and garlic is the perfect fall side-dish to accompany any meal.  Looking for a new Thanksgiving side-dish? Well this could be it.  Simple ingredients with complex flavor.  You can’t beat that!

Roasted Butternut Squash with Onions & Garlic
Ingredients:
1 medium butternut squash, peeled and cubed
1 large yellow onion
1 head garlic
1 Tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Directions:
Preheat oven to 400 degrees.
Peel butternut squash, remove seeds/pulp and cut into 1″ cubes.  Cut onion in half, remove skin and cut into large chunks.  Separate garlic cloves and peel individual cloves.  Place on a large baking sheet.  Drizzle with olive oil, salt and pepper.  Toss, using hands, to combine.
Place in oven for a total of 25 minutes or until butternut squash is fork-tender.  Halfway through cooking time, stir up mixture to ensure even cooking on all sides.

Once cooked, the garlic becomes tender and delicious.  Make sure you get some nice caramelization (color) on the onions and butternut squash, that’s what gives it such great flavor!

You may also like these:

DIY Fall Wreath TutorialOlive Cheese BreadWhite Pizza from the Cottage GardenCream of Broccoli Soup RecipeHoney-Dijon Pecan Crusted Salmon

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4 Comments

  1. Jane says
    November 18, 2011 at 8:15 AM

    This sounds delicious!

  2. Suzie H says
    November 18, 2011 at 9:33 AM

    Sounds so yummy! I’m pinning this!

  3. Tammy says
    November 18, 2011 at 9:35 AM

    I am so making this. Today.

  4. Paul says
    November 22, 2012 at 6:33 AM

    Hay Lindsay,

    Thanks for posting this recipe.

    All the main ingredients are in season in the Fall and my wife suggested I find a way to start using up our large supplies. I have made this dish 2 times as you posted it and once with some variations.

    The last time I used your recipe I had run out of fresh garlic and substituted powered garlic after drizzling on the oil. I also had a lot of sweet potatoes on hand so I substituted about half the amount of butternut squash with 1″ cut cubes of sweet potatoes.

    My wife and I both loved your recipe as posted and the variation we tried.

    Thanks again, Paul and Nancy