Sweet, caramelized butternut squash cubes get roasted until their edges turn deep golden and the centers turn fork-tender and creamy. Olive oil, kosher salt, and fresh thyme are all it takes to coat every piece before the high heat of the oven does the real work, coaxing out that roasted, slightly nutty sweetness. Spreading the cubes in a single layer is the trick that gives you real caramelization instead of a steamed, mushy texture, and a flip halfway through roasting browns both sides evenly. A scatter of fresh parsley at the end adds a bright, herby finish right before serving. Simple, whole-food ingredients and a straightforward sheet-pan method make this a natural fit for a Paleo table, whether it's a weeknight side or part of a bigger spread.
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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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