Roast Butternut Squash Per Sonia Stevenson Recipe

Elevate your dinner with this incredibly flavorful roasted butternut squash recipe, adapted from renowned chef Sonia Stevenson! This simple yet elegant dish features perfectly roasted squash, boasting a caramelized exterior and tender interior. Choose your preferred method: high-heat roasting for a crispy exterior, or low-heat roasting for maximum flavor absorption. Kosher (dairy), gluten-free, and egg-free, easily adaptable to be parve/vegetarian. Get ready to experience the nutty, sweet, and savory perfection of butternut squash like never before!

Prep Time 15 mins

Cook Time 45 mins

Calories 194.3 kcal

Protein 2g

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Roast Butternut Squash Per Sonia Stevenson

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

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)

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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

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Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European The Americas American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Side Dishes Vegetables Easy European Beginner Cook Kosher Vegetarian Dietary One Dish Meal Inexpensive Squash

Frequently Asked Questions

How long does it take to make Roast Butternut Squash Per Sonia Stevenson?

Roast Butternut Squash Per Sonia Stevenson takes about 60 minutes from start to finish — roughly 15 minutes to prepare and 45 minutes to cook.

How many calories are in Roast Butternut Squash Per Sonia Stevenson?

Roast Butternut Squash Per Sonia Stevenson has approximately 194.3 calories per serving, with about 2 g protein, 4 g carbohydrates and 24 g fat.

What ingredients do I need for Roast Butternut Squash Per Sonia Stevenson?

The key ingredients for Roast Butternut Squash Per Sonia Stevenson are Butternut Squash, Olive Oil, Unsalted Butter, Fresh Thyme, Garlic Cloves, Sea Salt. See the full list with measurements above.