Sweet cubes of butternut squash roast until deeply caramelized on the outside and fork-tender within, all thanks to a hot oven and good olive oil doing the heavy lifting. Fresh thyme adds an earthy note that plays beautifully against the squash's natural sweetness, while a scatter of parsley at the end brings brightness and color to the platter. Simple pantry seasonings are all this needs — no fuss, no filler, just quality produce treated well. It's an easy side dish that fits naturally into a Mediterranean-style spread, sitting alongside grains, greens, or grilled proteins without any extra effort. The high-heat roast keeps things quick, too, so you get restaurant-worthy caramelization on a weeknight timeline. This is one of those recipes worth keeping on repeat all season long.
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Preheat the oven to 425°F (220°C). Arrange a rack in the center position.
In a large mixing bowl, toss the butternut squash cubes with the olive oil, salt, pepper, and thyme until every piece is evenly coated.
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