Roasted Butternut Squash with Lemon, Thyme, and Parmesan is a delicious way to celebrate butternut squash season. And if you like it cheesy, go ahead and use a bit more cheese!

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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, cauliflower, Brussels 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 is a splurge for 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 has a lot of fiber, so it might be lower in net carbs than you think. I hope you’ll try the recipe if you’re a fellow lover of all things butternut squash!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  • large butternut squash
  • fresh thyme leaves, or use 1 T Dried Thyme (affiliate link)
  • Olive Oil (affiliate link)
  • fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
  • coarsely grated parmesan cheese
  • salt and fresh-ground black pepper to add at the table

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! 

Still hungry for butternut squash?

You can use Favorite Roasted Butternut Squash Recipes to see more of my butternut squash faves, or use Winter Squash to find all the recipes for this favorite Autumn vegetable. And you might like to check out Roasted Butternut Squash with Rosemary and Balsamic Vinegar which is probably the most popular Butternut Squash recipe on my site!

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

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

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  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, 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 shown on baking sheet

More Amazing Butternut Squash:

Roasted Butternut Squash with Lemon, Thyme, and Parmesan found on KalynsKitchen.com
Yield: 6 servings

Roasted Butternut Squash with Lemon, Thyme, and Parmesan

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! And if you're skeptical about the combination of butternut squash and lemon, I promise it's amazing!

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.

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Square image for Roasted Butternut Squash with Lemon, Thyme, and Parmesan shown in baking sheet.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butternut squash is somewhat of a splurge on carbs for strict low-carb diet plans, but it does have fiber so this has about 22 net carbs per serving. 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 (affiliate link) 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 Winter Squash to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pintereston Facebookon Instagramon TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2008. It was updated with better photos in 2018 and last updated with more information in 2023.

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