Ingredients for Roast Butternut Squash Per Sonia Stevenson
- 1 large butternut squash (about 3 lbs)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, sliced
- sea salt, to taste
- fresh ground black pepper, to taste
- chopped fresh parsley (optional, for garnish)
- toasted pecans (optional, for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roast Butternut Squash Per Sonia Stevenson? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roast Butternut Squash Per Sonia Stevenson
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise. No need to peel!
- Remove seeds and stringy pith from the squash halves.
- Cut each squash half into 3-4 wedges.
- In a roasting pan, combine 2 tablespoons olive oil and 2 tablespoons butter. Heat on the stovetop over medium heat until butter melts.
- Add the squash wedges to the pan and toss to coat evenly with the oil-butter mixture.
- Arrange 2 sprigs fresh thyme and 2 cloves garlic, sliced, amongst the squash wedges. Season generously with salt and pepper.
- Roast for 30 minutes, turning the wedges halfway through to ensure even browning.
- Serve immediately and enjoy! Optional: Garnish with chopped fresh parsley or toasted pecans.
- Variation for enhanced nutty flavor and crunch: Peel the squash, cut into wedges (steps 2-4), and parboil for 5 minutes in salted water. Drain well before proceeding to step 6.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
39g
Carbs
4g
