Ok you guys, Thanksgiving is just around the corner so I’ve got you covered with this one if you’re looking for an easy side dish to make! 🙂
This Baked Butternut Squash is a great alternative to potatoes. You can also make this ahead of time, then added it to a crockpot and set the heat on low for a big crowd.
So I don’t know about you, but I’m thinking how in the heck is it almost November? I mean tomorrow is Halloween, which I can’t wait for – it’s like one of my favorite holidays! Are you ever too old to dress up? No way!
Well this got me thinking wow, I can’t believe Thanksgiving is just a few weeks away. Where does the time go? It seems like my son just started school. And now, the holidays are upon us. Don’t panic!
I’ve been on a squash kick all week, (hint – I’ve got more squash recipes coming up)!
Even though I’m living in Florida now and it totally does not feel like Fall outside, I still have some sort of weird internal Minnesota clock in me that thinks I need to make tons of Fall recipes. I really do miss the Fall colors in Minnesota, the cool crisp air, going to the apple orchards to pick apples, and then of course going to the pumpkin patch to pick out our pumpkins to carve for Halloween. Sometimes I think I had more fun with carving pumpkins then my son did, ha! With that being said, I don’t miss what always came after Fall, (Winter). I have never been a big fan of -30 below weather and driving on icy roads with white knuckles. Ok so it looks like I may have to plan a Fall trip back to Minnesota next year so I can get my Fall fix on, and then high tail it back to Florida before Winter sets in! 🙂
So lets get back to this Baked Butternut Squash recipe…sorry I got side tracked for a bit.
This is super easy to make and definitely a crowd favorite around the holidays. I used to host Thanksgiving at my house when I lived in Minnesota and I would always make this dish usually the night before. That way when I woke up the next day, all I had to do was put these in the crockpot and heat on low to keep them warm all day for my guests. It’s just one less thing to worry about when you’re hosting a dinner.
Is it a crowd favorite? Yessss! I can tell you from experience, this was seriously the first dish to be gobbled up at Thanksgiving (no pun intended). 🙂
Here’s what I love about this Baked Butternut Squash:
-It’s super easy to make.
-I found during this time of year squash is generally on sale, I scored this squash for .99 cents a pound! This makes for a cost saving side dish!
-It’s low in calories and carbs, much healthier then potatoes.
-You can make this ahead of time to feed a crowd.
If you try this, let me know what you think by leaving a comment below! It’s super helpful to me and other readers!
Baked Butternut Squash
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: Side Dish
- Cuisine: Vegetarian, Gluten Free
- 1 Butternut Squash
- 1/2 cup chopped Sweet Onion
- 4 cloves minced Garlic
- 2 tsp dried Thyme
- Dash of Red Pepper flakes
- 1 tsp Sea Salt
- 1 tsp Pepper
- 2 tsp Nutmeg
- 1/4 cup Olive Oil
- Preheat oven to 425 degrees
- Wash and cut the skin off of the squash
- Cut squash in half and scoop out the seeds
- Chop squash into 1 inch pieces
- Place parchment paper over baking sheet
- Add squash, onion, and garlic
- Sprinkle all seasonings evenly over squash
- Drizzle olive oil over squash
- Bake 35 minutes until squash is soft
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