MediterraneanEasy · Hot
Roasted Butternut Squash with Smoked Paprika and Fresh Thyme
Golden roasted butternut squash cubes seasoned with smoky paprika and fragrant thyme, finished with a squeeze of lemon — soft, gently savory, and soothing.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2
Peel the butternut squash, halve it lengthwise, and scoop out the seeds. Cut into 2cm cubes.
4
In a large bowl, toss the squash cubes with olive oil, minced garlic, smoked paprika, salt, black pepper, and thyme leaves until evenly coated.
5
Spread the seasoned squash in a single layer on the prepared baking sheet, making sure pieces do not overlap.
6
7
Remove from oven and let rest on the baking sheet for 2 minutes.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
208
per serving
Source of fibre · 10gLow sugar · 9gLow salt · 304mg
Protein
3g
Carbs
31g
Fat
11g
Sat. fat
10g
Fiber
10g
Sugar
9g
Sodium
304mg
Dairy FreeGluten FreeVeganWhole30DiabetesHeart HealthyLow SodiumWeight ManagementAnti InflammatoryFiber RichLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
0.7m³
Land
12Pt
Runoff
0.03g P
butternut squash drives 62% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
2
Sour
2
Bitter
4
Spicy
Textures
CrispyTender
Aromas
HerbalSmoky
Safety & Storage
Cooking Temperature
Roast squash at 200°C (400°F) until tender and golden, with internal temperature reaching at least 82°C (180°F) for food safety.
Handling
Use oven mitts when removing the hot baking sheet from the oven and when handling parchment paper, as residual heat can cause burns.
Cross Contamination
If preparing this dish alongside allergen-containing foods, use separate cutting boards and utensils to prevent cross-contact, even though this recipe contains no major allergens.
Storage
Store leftover roasted squash in an airtight container in the refrigerator within 2 hours of cooking. Consume within 4 days for best quality and food safety.
High Risk Population
Butternut squash is naturally gluten-free and allergen-free, making it suitable for most dietary restrictions. However, verify that all seasonings and oils used have not been processed in facilities handling allergens if serving to individuals with severe allergies.
Pro Tips
Technique
The secret to this dish is not crowding the pan. Each cube needs its own little space on the baking sheet so the edges can caramelize properly. If they overlap, they steam instead of roast, and you lose that beautiful golden color.
Substitution
If you find the squash a little too firm for your taste, add two tablespoons of water to the baking sheet and cover it loosely with foil for the last ten minutes. The steam will soften the centers while keeping the edges nicely browned.
From the chef
When I first moved to Barcelona, a young neighbor knocked on my door because she saw smoke rising from her oven — she had forgotten a pan of vegetables inside. I helped her rescue what remained, and over a small bowl of those charred butternut squash pieces with a squeeze of lemon, we talked about how we both ate alone now. That was seven years ago, and she still comes for tea on Thursdays. This recipe is the one I taught her first: forgiving of small mistakes, gentle on the teeth, and small enough that nothing ends up in the bin.
TagsRoasted VegetablesVegetarianGluten FreeDairy FreeEasyWeeknight DinnerSmokyHerbaceous
Source: generated · June 13, 2026