Thyme and Shallot Roasted Butternut Squash

By The Good Housekeeping Test KitchenPublished: Oct 23, 2019

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Thyme and Shallot Roasted Butternut Squash

Mike Garten

Yields:

Total Time:

1 hr 30 mins

Cal/Serv:

215

This fall-favorite roasted butternut squash gets a little extra sweetness from a drizzle of maple syrup, making it the perfect side dish for Thanksgiving turkey.

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Ingredients

3 Tbsp.
olive oil, divided, plus more for foil
3
butternut squash (about 2 pounds each)
Kosher salt and pepper
8
small shallots, quartered
12
sprigs fresh thyme, plus more for serving
3 Tbsp.
pure maple syrup

Directions

1. Step 1Heat oven to 400°F. Line rimmed baking sheet with foil; oil foil.
2. Step 2Cut butternut squash lengthwise in half and scoop out and discard seeds. Working on prepared baking sheet, coat squash with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn squash cut sides down and roast in lower half of oven until flesh is beginning to turn golden brown, 30 to 35 minutes.
3. Step 3Meanwhile, toss shallots and thyme with remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Turn squash, scatter shallots and thyme on top, then drizzle with maple syrup. Roast until skin is golden brown and crisp, 40 to 50 minutes more. Serve with additional thyme if desired.

Nutritional Information (per serving): About 215 calories, 6 g fat (1 g saturated), 3 g protein, 255 mg sodium, 42 g carbohydrate, 7 g fiber

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