Lemon Thyme Roasted Butternut Squash

Prep time:
Cook time:
Total time:
Serves: 2 to 4


  • 1 small butternut squash (I used a honey nut squash, which is a mini variety)
  • Extra virgin olive oil
  • Few sprigs of lemon thyme
  • Flaky sea salt (like Maldon)


  1. Preheat the oven to 425ºF.
  2. Peel the squash, cut in half, and scoop out the seeds. Then cut it into ½-inch cubes.
  3. Arrange the cubes single layer on a rimmed sheet pan. Drizzle with some oil. Scatter the thyme on top, pulling off some of the leaves with your fingertips. Season with the salt.
  4. Bake for 20 minutes, turning once or twice, until the squash is golden all over, and tender when pierced with a fork.