Thanksgiving sides always steal the show at our house, and this roasted butternut squash recipe is my secret weapon. That perfect balance of sweet and savory? It’s what makes everyone go back for seconds before the turkey even gets carved. I started making this years ago when my sister—who “hates vegetables”—actually asked for the recipe after tasting it at our family potluck. Now it’s as much a tradition as my uncle’s famously dry turkey jokes. Butternut squash just works for the holidays – it’s hearty enough to feel special, simple enough to not stress over, and that gorgeous orange color makes your table look like a fall masterpiece.

Ingredients for Butternut Squash Recipes Thanksgiving

Here’s what you’ll need to make this foolproof Thanksgiving side (measurements matter, but don’t stress – I’ve messed them up before and it still turned out great!):

• 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces – trust me, uniform size means even roasting
• 2 tbsp good olive oil – the kind you’d drizzle on bread
• 1 tsp kosher salt (or 3/4 tsp table salt if that’s what you’ve got)
• 1/2 tsp freshly ground black pepper – I grind mine right over the bowl
• 1 tsp dried thyme (not heaping – just level off the measuring spoon)
• 1 tsp garlic powder – not garlic salt!
• 1 tbsp pure maple syrup (optional but oh-so-good) – the real stuff, not pancake syrup

That’s it! Seven simple ingredients (six if you skip the syrup) that transform into something magical. Pro tip: prep everything before you start – it makes the process so much smoother when you’re juggling multiple Thanksgiving dishes.

How to Make Butternut Squash Recipes Thanksgiving

Okay, let’s turn that gorgeous squash into the star of your Thanksgiving table! This method is so simple even my 12-year-old nephew can do it (and he once burned microwave popcorn). Just follow these steps, and you’ll have perfectly caramelized squash every time.

Prep the Squash

First, tackle that tough squash skin – I swear it’s like armor! Here’s my foolproof method: slice off both ends, stand it upright, and use a sharp chef’s knife to peel downward in strips. Then cut it in half lengthwise, scoop out the seeds (save them for roasting later if you’re fancy!), and cube into 1-inch pieces. Warning: the squash can be slippery, so go slow. I may or may not have sent a rogue cube flying across the kitchen once…

Seasoning Mix

Now for the flavor magic! In a big bowl (I use my largest mixing bowl because squash pieces love to escape), toss the cubes with olive oil until they’re all glistening. Sprinkle the salt, pepper, thyme, and garlic powder evenly over the top. Here’s my secret: I use my (clean) hands to mix everything thoroughly – you’ll feel when each piece gets properly coated. The oil helps the spices stick beautifully.

Roasting Process

Preheat your oven to 400°F – don’t skip this! Spread the squash in a single layer on a rimmed baking sheet (I line mine with foil for easier cleanup). Crowding leads to steaming instead of roasting, so use two sheets if needed. Roast for 15 minutes, then stir/flip the pieces – this is when your kitchen starts smelling amazing! Continue roasting another 10-15 minutes until the edges caramelize and you can easily pierce a piece with a fork. If you’re using maple syrup, drizzle it over the hot squash right when it comes out – the heat helps it coat evenly.

Why You’ll Love These Butternut Squash Recipes Thanksgiving

Here’s why this dish will become your new Thanksgiving favorite:

• Easy Prep: Minimal chopping and tossing – it’s practically foolproof, even on a busy holiday morning.
• Customizable Flavors: Swap the thyme for rosemary, add a pinch of cayenne for heat, or skip the maple syrup for a savory twist.
• Crowd-Pleaser: Sweet enough for the kids, savory enough for the adults – it’s the ultimate compromise dish.
• Healthy Side Dish: Packed with vitamins and fiber, it’s a guilt-free addition to your holiday spread.

Trust me, this recipe is as flexible as it is delicious. It’s the kind of dish that makes everyone at the table feel like a winner.

Expert Tips for Perfect Butternut Squash Recipes Thanksgiving

After making this dish every Thanksgiving for a decade (and a few spectacular kitchen fails), here are my hard-earned tricks for squash perfection:

The broiler is your friend – if your squash isn’t quite crispy enough after roasting, pop it under the broiler for 1-2 minutes. Watch closely though – it goes from golden to blackened in seconds (ask me how I know).

Cube size matters – I use a ruler the first time I cut squash each season to recalibrate my eyeballing skills. Uneven pieces mean some will burn while others stay hard.

Parchment paper trick – Skip the foil and use parchment instead. It gives just the right amount of stickiness for caramelization without any aluminum flavor transfer. For more tips on roasting vegetables, check out this guide to roasting vegetables.

Butternut Squash Recipes Thanksgiving Variations

Once you’ve mastered the basic recipe (and gotten all those compliments!), try these fun twists to keep things interesting year after year:

• Crunchy Pecan Upgrade: Toss in 1/2 cup chopped pecans during the last 5 minutes of roasting – the toasty nuts take the texture to another level.
• Herb Swaps: Replace thyme with fresh sage (about 6 chopped leaves) for a more earthy, Thanksgiving-y flavor that pairs perfectly with turkey.
• Sweetener Options: Honey works beautifully instead of maple syrup – I love using local wildflower honey for extra floral notes. Brown sugar (1 tbsp) is great in a pinch too.
• Spice It Up: Add 1/4 tsp cayenne or smoked paprika with the other spices if your crowd likes heat – my brother insists on this version now.

The best part? You can mix and match these ideas to create your family’s signature version!

Serving Suggestions for Butternut Squash Recipes Thanksgiving

This roasted butternut squash is the ultimate team player on your Thanksgiving table. Of course it’s phenomenal next to turkey (that sweet-savory combo is legendary), but here’s how else I love to serve it:

• Classic Holiday Plate: Nestle it between creamy mashed potatoes and green bean casserole for the ultimate comfort food trio
• Salad Superstar: Toss cooled cubes with arugula, goat cheese, and cranberries for a stunning fall salad
• Brunch Upgrade: Serve alongside scrambled eggs and sausage the next morning – the maple glaze makes it breakfast-approved
• Grain Bowl Base: Mix with quinoa, kale, and tahini dressing for a post-holiday detox bowl (that still tastes indulgent)

Pro tip: Double the batch – it disappears faster than you’d think!

Storing and Reheating Butternut Squash Recipes Thanksgiving

Leftovers? Lucky you! This squash actually gets better as the flavors mingle. Store it in an airtight container (I swear by glass ones) in the fridge for up to 3 days. For reheating, skip the microwave – it turns the squash to mush. Instead, spread it on a baking sheet and warm at 350°F for 5-7 minutes. You’ll regain that perfect texture, and the edges might even crisp up again. If it seems dry, just drizzle a tiny bit of olive oil before reheating – works like magic!

Butternut Squash Recipes Thanksgiving Nutrition

Here’s the good news: this dish is as wholesome as it is delicious! The nutrition values are estimates based on the exact ingredients I use, but your results may vary slightly depending on your olive oil brand or how much maple syrup you drizzle. Either way, it’s packed with vitamins A and C, fiber, and healthy fats – making it a guilt-free addition to your Thanksgiving feast. Pro tip: those beautiful orange cubes are also loaded with antioxidants, so you can feel good about going back for seconds (or thirds)!

Common Questions About Butternut Squash Recipes Thanksgiving

After years of making this at every Thanksgiving (and fielding texts from panicked cousins), here are the answers to all your burning squash questions:

Can I make it ahead? Absolutely! Roast it completely 1-2 days before, then just reheat in the oven (not microwave) before serving. The flavors actually deepen overnight – my secret for less stress on turkey day.

How to store leftovers? They never last long at my house, but if you’re lucky, keep them in the fridge up to 3 days. The texture changes slightly, but they’re still delicious in omelets or grain bowls.

Can I use frozen squash? Emergency backup plan! Thaw completely and pat dry first – it’ll be softer than fresh but still tasty. Reduce roasting time by 5-7 minutes since it’s partially cooked.

Vegan adaptations? Already vegan if you skip the optional maple syrup (or use agave)! For extra richness, some friends swear by tossing with coconut oil instead of olive oil – gives it a subtle tropical vibe.

Irresistible Butternut Squash Recipes for Thanksgiving Feast

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• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A simple and delicious butternut squash recipe perfect for Thanksgiving. Roasted with herbs and spices for a flavorful side dish.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tbsp maple syrup (optional)

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss butternut squash cubes with olive oil, salt, pepper, thyme, and garlic powder.
3. Spread evenly on a baking sheet.
4. Roast for 25–30 minutes, stirring halfway, until tender and golden.
5. Drizzle with maple syrup if desired before serving.

Notes

• For extra crispiness, broil for the last 2 minutes.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1/4 recipe
• Calories: 120
• Sugar: 5g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg

Keywords: butternut squash, roasted, Thanksgiving, vegetarian, easy