Thanksgiving Roasted Butternut Squash and Red Onions


Roasted Butternut Squash and Red Onions


1 butternut squash, 2 red onions, 3 tbsp olive oil, salt, pepper, fresh thyme or rosemary (optional), balsamic glaze or reduction (optional)


  1. Preheat your oven to 400°F (200°C).
  2. Peel and cut the butternut squash into cubes or slices of equal size.
  3. Peel and slice the red onions into similar-sized pieces as the squash.
  4. In a large mixing bowl, toss the squash and onion pieces with the olive oil until they are evenly coated. Season generously with salt and pepper, then add in any fresh herbs if using. Toss again to combine everything well.
  5. Spread the mixture out onto a parchment paper-lined baking sheet in an even layer so that each piece cooks evenly. If necessary, use two sheets to prevent overcrowding.
  6. Place the baking sheets in the preheated oven for approximately 30 minutes, flipping halfway through, until both the squash and onions are tender and slightly golden brown around the edges.
  7. Remove from the oven and let cool slightly before serving. For added flavor, drizzle some balsamic glaze or reduction over top just before serving. This dish can be enjoyed as a side dish, salad ingredient, or main course when paired with grains like quinoa or rice. Enjoy!