Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash is a simple yet inspired dish full a flavor from thyme and garlic.  It is a go-to favorite for a fall meal or side dish.


Happy Thursday everyone!

I seem to be hanging on to summer’s magical grip a little harder this year.  I haven’t wanted to bring out the fall decorations at all yet and I’m still pretty hung up on eating peaches and tomatoes. Perhaps it’s because it really hasn’t been a very hot summer here in WNC.  I just don’t feel like I’ve had my “fix” of it yet. Mother nature seems to have other plans though.  I went to the WNC Farmers market early Sunday morning looking for the last heirloom tomatoes of summer, and instead I found myself in the in the middle of a spectacular fall show.


I expected to see plenty of local fall apples, but I was blown away at how quickly the market had made the transition to all things fall.


These mums and these wooden plant holders are so beautiful.  I want. I just need one more week to pretend it’s still the middle of July.  Then I’ll pull  my petunias out of the pots and replace them with mums and pansies.  I just need a week to think about it first. Like I told you, I’m holding on.


The market looked so different from when I went to the WNC Herb Festival in the spring.  Maybe it’s just that I am getting (eh-hemm) older, but it seems like the seasons are passing even more quickly than ever. wnc_farmers_market_pumpkins.jpg

I came home not yet ready to make my house look like fall, but inspired food wise for just a taste of the new season. That is where this divine, yet simple, Roasted Butternut Squash come into the story.


You cut up sweet and savory butternut squash into half inch cubes, or if you are really in a hurry buy the ones already cut up in the grocery store.


Toss with flavorful olive oil, thyme and garlic and roast while you get the rest of your dinner ready.

Roasted_butternut_squash_cooked.jpg The finished product is sure to be a favorite of your entire families, year-round. And even if you still have summer on the mind,  you will at least start accepting the change of the seasons a little better than I have.


Roasted Butternut Squash

Julie Wunder
Simple and tasty butternut squash is roasted with garlic and thyme to bring out it's flavor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish, Vegetarian
Servings 4


  • 2 cups butternut squash, cubed in 1/2 pieces
  • 1 1/2 teaspoons minced garlic
  • 2 teaspoons fresh chopped thyme, or 1 teaspoon dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, or to taste
  • Cooking Spray


  • Preheat oven to 400 degrees and spray cookie sheet with cooking spray.
  • Put cubed squash, garlic, thyme and olive oil in a large bowl and mix well.
  • Pour coated squash on a cookie sheet and spread evenly. Try to keep the pieces from touching.
  • Roast in oven for 20 minutes until crispy on edges.


Serves 4 for side dishes or 2 for main course.
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Your turn!

Are you ready for fall?


  1. […] fall/winter I’ve been all about finding new to me varieties of squash to try.  Sure I love butternut squash and spaghetti squash as much as anyone, but it seems like there all sorts of different and fun […]

  2. ElsatheRD October 20, 2014 at 8:21 pm - Reply

    Very delicious! Instead of the garlic and thyme I used some of that dipping seasoning for Italian bread…the rosemary and garlic blend. I am enjoying all your recipes!

  3. Libby Haire September 27, 2014 at 9:27 pm - Reply

    I think Autumn, 2014, has fallen – on us all. I have pulled out the basket centerpiece for the dining table and the buffet has my mom’s huge teapot filled with a silk flower arrangement which includes Cattails.
    Last week she made an apple pie. And we have pumpkin bagels and pumpkin coffee creamer.
    Wardrobe-wise I try to do reds and yellows in September and bring in orange in October which leaves lots of beautiful golds and browns for November to toss into the mixture.
    I hope to try your recipe soon. Did you find the cut-up squash in Ingles’ frozen section? I will look for it.
    Thanks for all you share with us, Julie. We miss seeing you daily but this is fun, too.
    Best wishes as you fall into autumn, 2014! 🙂

    • JulieWunder September 29, 2014 at 9:21 am - Reply

      I found it in the section where they cut up the fresh fruit.
      Best wishes to you as well!

      • Libby Haire September 29, 2014 at 10:37 am - Reply

        Thanks. This looks so yummy and with the chill in the air from the rainy day, we might be eating this sooner rather than later.

  4. Ellen James September 22, 2014 at 5:50 pm - Reply

    5 stars
    Julie, I followed your recipe exactly, but added a drizzle of pure Vermont Maple syrup. I wasn’t paying attention to the time and it had some burnt edges, and well, it was just terrific. Anyway Will experiment with this and add some other veggies, but thanks for the great recipe, once again.

    • JulieWunder September 23, 2014 at 8:18 am - Reply

      Ohhh! Maple syrup was a great idea! I bet it was delish. Thanks so much for making the recipe and reporting back with your success!

  5. Rose W September 18, 2014 at 4:04 pm - Reply

    I was at the WNC Farmers Market today. The fall colors there were glorious…pumpkins, gourds, flowers, apples, tomatoes, and yes, the wonderful assortment of squash. All this was a feast for the eyes. I can’t wait to try your butternut squash recipe.

  6. Betty Hicks September 18, 2014 at 10:44 am - Reply

    Oh Julie this squash looks so good I am going to try it. Thanks for your Blog I really enjoy all of the information you give us.

  7. Sommer @ASpicyPerspective September 18, 2014 at 10:05 am - Reply

    Julie, crushing on this recipe! Delish! Pinned!

  8. Ann P. Clark September 18, 2014 at 7:54 am - Reply

    cut in half…..remove seeds……rub with olive oil…..line cookie sheet with foil….spray with pam……put cut side down…..bake 350 for 30 to 45 min. or till tender… as side or make a creamy soup….yum

  9. Heather @fitncookies September 18, 2014 at 7:52 am - Reply

    Mmm, this looks delicious. I actually haven’t been to the farmer’s market in a while, but I’m thinking a trip today will be made. Just so happens there is one tonight near my house! Hope they have squash. It’s one of my favorites to make in the fall.

  10. Stacie @ SimplySouthernStacie September 18, 2014 at 7:26 am - Reply

    I decorated my house for fall on the first day of September! haha I’m always ready for summer to be over. I saw that Panera brought back their butternut squash soup and have been so happy!

  11. Kathleen September 18, 2014 at 7:26 am - Reply

    Yum do you guys suggestthey spot to buy from.i needto know to the difference between a cooking pumpkin and a baking pumpkin.I made the banana pudding easy-to-use one

    • JulieWunder September 18, 2014 at 12:11 pm - Reply

      I don’t know the difference. I haven’t cooked a whole pumpkin yet. Maybe someone else here knows!

  12. Kathleen September 18, 2014 at 7:20 am - Reply

    I have got to try that.Do you remember which spot u got the squash from.?

    • JulieWunder September 18, 2014 at 12:11 pm - Reply

      I actually bought apples, peaches, tomatoes and green beans from the farmers market. And I got the squash already cut up from Ingles. I left and realized I really wanted to make the fallish dish 🙂

  13. Terry B September 18, 2014 at 7:00 am - Reply

    Yes, I am ready! Made sweet potato muffins yesterday. Yum!

  14. Blane Sherer September 18, 2014 at 6:48 am - Reply

    This cooler weather seems like fall.
    We had a mild summer so it seems
    like the change to fall is not as marked
    as it usually is.

    • JulieWunder September 18, 2014 at 12:00 pm - Reply

      Yeah, It seems like we are just sliding into it.

  15. Jenny September 18, 2014 at 6:12 am - Reply

    You read my mind! We went to the Farmer’s Market on Monday and I wanted to get ALL of the pumpkins. I didn’t. I’ve made the transition with dinners around here (okay, and pumpkin pancakes), but I’m not quiiiite ready to decorate yet. Maybe next week. I made roasted delicata squash last night, but I love the idea of your garlic + thyme combo to fancy up my usual salt + pepper routine! Thanks Julie!

    • JulieWunder September 18, 2014 at 12:00 pm - Reply

      Thanks! I really wanted the tri-colored stack of pumpkins in addition to the mums!

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