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Roasted Butternut Squash with Lemon, Thyme, and Parmesan

It’s definitely butternut squash season, and this Roasted Butternut Squash with Lemon, Thyme, and Parmesan is a delicious way to eat it. Use Butternut Squash to find more recipes for this favorite Autumn veggie. This is also great for a holiday meal, so I’m adding it to Thanksgiving Recipes!

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Roasted Butternut Squash with Lemon, Thyme, and Parmesan found on KalynsKitchen.com

I love roasted vegetables, and I’m definitely a fan of roasting low-carb winter veggies like broccoli, cauliflowerbrussels sprouts, and even cabbage! But even though it’s a higher-carb splurge for me, I’m also absolutely crazy about butternut squash. Roasted butternut squash is one of my favorite winter comfort foods, something I learned to make from my Grandma Denny who was a fabulous cook. And that’s why there are a lot of Butternut Squash Recipes on this site.

And I’m obviously not the only one with a deep love for butternut squash, because the butternut squash recipes are always popular. Of course a recipe like this Roasted Butternut Squash with Lemon, Thyme, and Parmesan is going to work for someone who’s eating Keto or strictly low-carb. But if you’re a carb-conscious eater like me who loves this delicious winter squash, you may be happy to hear that butternut squash is a pretty low-glycemic vegetable, and it might even be lower in carbs than you think.

I highly recommend buying a whole squash and cutting it up instead of those pricey pre-cut squash cubes that show up this time of year, and I shared tips for how to peel and cut up a butternut squash. But if cutting up the squash isn’t going to happen at your house, use the pre-cut squash! And I hope the new photos of this tasty butternut squash that’s roasted with lemon juice and thyme and then sprinkled with some coarsely grated parmesan will entice you to try it if you’re a fellow butternut squash lover!


Roasted Butternut Squash with Lemon, Thyme, and Parmesan found on KalynsKitchen.com

Preheat oven to 450F/220C. Read my step-by-step instructions for how to peel and cut up a butternut squash if you haven’t done it. Peel the squash, then cut into pieces that are about an inch square. Chopped fresh thyme is pretty great here, but if you only have dried thyme, I’d use half as much and crush it with a mortar and pestle or heavy knife. Mix together the olive oil, lemon juice, and thyme (oops, forgot to take a photo of that), then put squash cubes into a bowl and toss with that mixture.

Spray a large baking sheet with a little non-stick spray (or mist with olive oil) and spread out the squash cubes so they’re in a single layer with flat sides down. Roast for 30 minutes, then turn and roast for about 15 minutes more (or until squash is getting soft and is nicely browned. Sprinkle with coarsely-grated Parmesan and put back in the oven for about 5 minutes more.

Roasted Butternut Squash with Lemon, Thyme, and Parmesan found on KalynsKitchen.com

Serve hot, and wait for compliments! Let each person season to taste with a little salt and fresh-ground black pepper as desired.

More Amazing Recipes for Butternut Squash:

My Top Ten Butternut Squash Recipes, plus Butternut Squash from Other Blogs ~ Kalyn’s Kitchen
Harvest Quinoa Salad with Pumpkin Vinaigrette ~ A Mind “Full” Mom
Roasted Butternut Squash with Rosemary and Balsamic Vinegar ~ Kalyn’s Kitchen
Roasted Butternut Squash Salad with Sriracha Lime Dressing ~ Cookin’ Canuck
Foil-Wrapped Grilled Butternut Squash with Sage ~ Kalyn’s Kitchen
Butternut Squash, Cranberry, and Lentil Stuffing ~ The Food Charlatan
Slow Cooker Buttery Butternut Squash for a Crowd ~ Kalyn’s Kitchen
Butternut Squash Noodles in Sage Browned Butter ~ Boulder Locavore
Roasted Butternut Squash with Moroccan Spices ~ Kalyn’s Kitchen
Baked Butternut Squash with Maple Glaze ~ The Cookie Rookie

Roasted Butternut Squash with Lemon, Thyme, and Parmesan

I love roasted butternut squash, and this Roasted Butternut Squash with Lemon, Thyme, and Parmesan is loaded with flavor!

Ingredients:

  • 1 large butternut squash, peeled and cut into pieces about 1 inch square (use a squash that’s at least 3 – 4 lbs.)
  • 2 T fresh thyme leaves (or use 1 T dried thyme)
  • 2 – 3 T olive oil
  • 1 T fresh squeezed lemon juice (see notes)
  • 1/2 cup coarsely grated parmesan cheese (more or less to taste)
  • salt and fresh-ground black pepper to add at the table

Directions:

  1. Preheat oven to 450F/220C. Spray a large baking sheet with a little non-stick spray or mist with olive oil.
  2. Peel the squash, then cut into pieces that are about an inch square. (Read my step-by-step instructions for how to peel and cut up a butternut squash if you haven’t done it. )
  3. Wash the thyme leaves if needed and pat dry with paper towel, then chop with chef’s knife. If you only have dried thyme, use half as much and crush it with a mortar and pestle or heavy knife.
  4. Mix together the olive oil, lemon juice, and thyme, then put squash cubes into a bowl and toss with that mixture.
  5. Spread out the squash cubes on the baking sheet so they’re in a single layer with flat sides down.
  6. Roast for 30 minutes, then turn and roast for about 15 minutes more (or until squash is getting soft and is nicely browned.
  7. Sprinkle with coarsely-grated Parmesan and put back in the oven for about 5 minutes more.
  8. Serve hot, with salt and freshly-ground black pepper to add at the table as desired.

Notes:

You could definitely replace fresh thyme with frozen thyme or use fresh-frozen lemon juice for this recipe.

This recipe created by Kalyn, and updated with greatly improved photos with help from Jake and Kara.

All images and text ©

Roasted Butternut Squash with Lemon, Thyme, and Parmesan found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I love this Roasted Butternut Squash with Lemon, Thyme, and Parmesan I still remember how excited I was years ago when I found butternut squash listed as an option for phase two in The South Beach Diet Parties and Holidays Cookbook, because I thought it wasn’t approved for the South Beach Diet. Olive oil is considered a “good fat” for South Beach, but do be moderate with the amount of parmesan cheese if you’re making this for South Beach. And as I have previously mentioned, butternut squash is probably too high in carbs for strict low-carb diet plans.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Roasted Butternut Squash with Lemon, Thyme, and Parmesan found on KalynsKitchen.com

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44 comments on “Roasted Butternut Squash with Lemon, Thyme, and Parmesan”

  1. I really like the different flavors in this – we’re so used to very savory flavors with butternut squash, but the lemon and thyme sounds very bright and refreshing. It’s my favority squash of the season!

  2. TW, my very favorite type of squash too! I really loved this. (Of course I don’t know if I’ve ever had a bad dish with butternut squash!)

  3. I love butter nut squash. I’ll have to make this. thanks for sharing!

  4. I love butternut squash all ways this time of year. Thanks for the new idea!

  5. Wow–what a beautiful picture! I love butternut squash and am intrigued with the lemon and thyme in this recipe. I am sure it is wonderful!! I have fresh thyme, so I have this on my list to make this week! Thanks for sharing! I am so happy to stumble upon your site! It’s awesome!

  6. Roasted squash is my absolute favorite! I need to make it soon!

  7. That looks so great – I confess that I have never made butternut at home this recipe has just inspired my to give it a try!!

  8. Thyme is the herb that gets the most use in my kitchen, so much so that I have five English thyme plants in my herb garden! I also grow lemon thyme, which I think would be just perfect in this dish as it would add even more delicious lemon flavor to the sweetness of the roasted squash.

  9. Butternut squash is one of my absolute favorites 🙂 This recipe looks delicious.

  10. Lydia is right on the money with the suggestion that lemon thyme would be especially good in this. Lydia, I was actually wishing I had some lemon thyme when I made it. Next year, lemon thyme in the herb garden for sure!

  11. I just roasted some butternut squash last night! I plan on using it in a fall-inspired salad with pomegranate seeds, walnuts, and pears.

  12. Thyme and Basil are two that I always have more than one variety of and both are so worth the real estate in the garden.

    This squash looks like nugets of gold; gold would be happy in the pocket, these would be so happy on the tongue and in the tummy. How silly but true.

  13. … another ‘good as it gets’ recipe. I’m with you regarding thyme ~ love it! Thanks Kalyn!

  14. It seems like there are a lot of thyme fans out there!

  15. Nice way to enjoy some butternut squash!

  16. Great ideas for using butternut squash. Thanks for including my Roasted Butternut Squash with Sweet Apple recipe to your list.

  17. Wow! This is so perfect for the butternut squash I have on my kitchen counter! I will definitely try this out. It sounds so delicious and nutritious too 😉

  18. this looks AMAZING! I learned the fine art of roasting squash of all kinds while doing the low-carb thing, and will never go back! But yeah, the butter is kind of a deal breaker LOL So this – YUM! LOL Thank you for sharing, of course.

  19. I always use sage with squash, I’m going to have to give thyme a try!

  20. Your butternut squash looks great. I roasted mine with sage a couple weeks back for a risotto. It also came out well.

  21. This recipe sounds absolutely fabulous. I’m loving the lemon and thyme in it. I just used a recipe from Provence that calls for cutting, seeding, baking and then peeling and guess what? It worked really well! Who knew? I was able to cube the squash after peeling.

  22. Oh, yum, yum, yum. This is wonderful. And I have all the ingredients! Thyme still hanging on, on the patio! Always looking for butternut squash ideas, so thanks.

  23. That dish looks wonderful! A gorgeous combination of flavors! Extremely yummy!

    Cheers,

    Rosa

  24. I just made this & it's wonderful! Thank you so much, this is a new favorite!

  25. Anonymous, thanks for taking time to let me know you liked it!

  26. I roasted butternut squash with lemon and thyme recently, but sadly no parmesan cheese. I’ll remember your tip next time 🙂

  27. Emily, glad you liked it. I definitely had Thanksgiving in mind when I was making it too!

  28. I loved this! It was so easy, and so good. Butternut squash is my favorite vegetable, so I’m always looking for new ways to cook it. I will definitely be making this for Thanksgiving!

  29. In the end, I went Thai-style with the squash, as I had a mess of cilantro to use up. And it was yummy. But I am definitely trying your recipe next; thyme still hanging on on the patio!

  30. Excellent recipe – if there are leftovers, the squash makes a superb soup. Just simmer with chicken or turkey broth, cinnamon, cumin, curry and some canned pumpkin. When thoroughly simmered (at least 30 minutes), run through a blender. Then heat again on stove and add some cream (if desired). Delicious way to use the leftovers!

  31. Anonymous, what a fabulous ideas to turn the leftover squash into soup! Brilliant!

  32. This is SO good. Instead of Parmesan cheese, I just sprinkled some lemon pepper on before baking and after I flipped them over, and it was perfect.

  33. Anonymous, glad you liked it and I think lemon pepper on roasted squash sounds great, thanks for sharing that idea.

  34. Kayln, this recipe is PERFECT! I love the Parmesan addition.

  35. decided to make it tonight, nov 3rd,as we’re gaining an hour of “thyme” tonite… had some great lemons (i microwave them for 30 sec to get more juice) & lemon thyme… plus you can’t beat our local Italian market for the best Parmigiano!

  36. I absolutely love roasted butternut squash! Especially with Parmesan cheese. This looks delicious!

  37. Thanks for posting this today. I’ve been checking my favorite sites for “new” posts and everybody seems to have taken the weekend off. This sounds like it will be great with burgers. Going to try it tomorrow night. Thanks again and I will report back!

  38. I was just thinking about delicious easy Thanksgiving recipes when I found this one. It’s a keeper and one I love to make.

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