Roasted Butternut Squash with Thyme & Garlic

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I’m obsessed with butternut squash!  It’s such a filling vegetable!  This is a great one for a side dish and it’s been a godsend on the 21 day fix!  For the 21 day fix, this counts as a green container and a tsp.

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  • butternut squash, cubed
  • olive oil
  • dried thyme
  • 2 cloves of garlic, grated

Preheat your oven to 400 degrees.  While that’s getting ready, mix together your butternut squash with the olive oil.  Once it’s coated, add in the grated garlic and the dried thyme.  You can use however much you want.

With a large squash, I’d say it’s going to be about 4 servings or so once cooked.  I usually do 1/2-1 tsp per serving of olive oil.  I love garlic so I use 2 cloves typically.  For thyme, a big pinch so every piece of squash has a little on it is a good rule of thumb.

Once it’s mixed, lay the squash out on a cookie sheet in a thin layer and place in the oven for 15 minutes.  After 15 minutes, mix it around and put it back in for 10-15 more minutes.  It’s done when it’s lightly browned on the outside, but you can cut it with a fork easily.  Enjoy!