Vegan Classic Roasted Butternut Squash

Total time50 min

Prep time15 min

Cook time35 min

Sweet, caramelized butternut squash cubes get roasted until their edges turn deeply golden and the centers turn fork-tender and creamy. Olive oil and fresh thyme coat every piece before it hits a hot sheet pan, giving you that essential contrast of crisp, browned edges against soft, custardy interiors. A high oven temperature and plenty of space between pieces are the whole trick here, letting real caramelization happen instead of steam. A scatter of fresh parsley at the end adds a pop of color and a little herby brightness right before serving. It's an easy, hands-off side dish that plugs into almost any meal, and it's a naturally solid fit for a vegan table.

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Ingredients

4 servings

1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
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3 tbsp olive oil
¾ tsp kosher salt
¼ tsp black pepper
1 tsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange a rack in the center position.
2
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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