Kalyn's Kitchen

Roasted Butternut Squash with Lemon, Thyme, and Parmesan

Roasted Butternut Squash with Lemon, Thyme, and Parmesan is a delicious way to celebrate butternut squash season. 

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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 this Roasted Butternut Squash with Lemon, Thyme, and Parmesan isn’t going to be on the menu often 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.

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! You can use My Top Ten Recipes for Butternut Squash to see more of my butternut squash faves, or use Butternut Squash to find all the recipes for this favorite Autumn veggie. 

 

Is Butternut Squash Hard to Cut Up?

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! 

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

How to Make Roasted Butternut Squash with Lemon, Thyme, and Parmesan:

(Scroll down for complete recipe with nutritional information.)

  1. Preheat oven to 450F/220C.
  2. Read my step-by-step instructions for how to peel and cut up a butternut squash if you haven’t done it.
  3. Peel the squash, then cut into pieces that are about an inch square.
  4. 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 (affiliate link) or heavy knife.
  5. 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.
  6. 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.
  7. Roast for 30 minutes, then turn and roast for about 15 minutes more (or until squash is getting soft and is nicely browned.
  8. Sprinkle with coarsely-grated Parmesan and put back in the oven for about 5 minutes more.
  9. Serve hot, and wait for compliments! Let each person season to taste with a little salt and fresh-ground black pepper as desired.

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

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 found on KalynsKitchen.com

Roasted Butternut Squash with Lemon, Thyme, and Parmesan

Yield 6 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

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 4 lbs.)
  • 2 T fresh thyme leaves (or use 1 T dried thyme)
  • 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

Instructions

  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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 218Total Fat: 9.4gSaturated Fat: 2.3gTrans Fat: 0gUnsaturated Fat: 5.5gCholesterol: 7.2mgSodium: 260mgCarbohydrates: 33gFiber: 9.9gSugar: 6gProtein: 5.2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As I have mentioned, butternut squash is probably too high in carbs for strict low-carb diet plans. But 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 original South Beach Diet. Use moderation for the higher-fat ingredients if you’re strictly following South Beach.

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.

Pinterest image of Roasted Butternut Squash with Lemon, Thyme, and Parmesan

 

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    45 Comments on “Roasted Butternut Squash with Lemon, Thyme, and Parmesan”

  1. This recipe looks so good and healthy! I can’t wait to try this someday. Thanks a lot for posting!

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

  3. 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!

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

  5. 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!

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

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

  8. 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.

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

  10. 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!

  11. 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!

  12. 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!

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

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

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

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

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

    Cheers,

    Rosa

  18. 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.

  19. 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.

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