Imagine a side dish so delectable it transforms ordinary vegetables into a culinary masterpiece that will have your dinner guests begging for seconds. This Baked Butternut Squash and Parsnips recipe is not just a simple vegetable roast – it's a symphony of caramelized, herb-infused goodness that elevates your meal from mundane to magnificent. With just a few simple ingredients and minimal prep time, you'll create a dish that looks like it came straight from a gourmet restaurant kitchen.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 parsnips, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise, remove the seeds with a spoon, and then cube the flesh into roughly 1-inch pieces.
- Peel the parsnips and cut them into similar-sized cubes to ensure even cooking. Aim for cubes approximately the same size as the butternut squash pieces.
- Place the cubed butternut squash and parsnips in a large mixing bowl. Drizzle with olive oil, ensuring all pieces are evenly coated.
- Sprinkle dried thyme, salt, and freshly ground black pepper over the vegetables. Toss thoroughly to distribute the seasonings evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure the pieces are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring once halfway through cooking to ensure even browning.
- Check for doneness by piercing the vegetables with a fork. They should be tender and have golden-brown edges.
- Remove from the oven and let rest for 5 minutes before serving. The vegetables will continue to develop flavor as they cool slightly.
- Transfer to a serving dish and garnish with additional fresh thyme if desired. Serve hot as a delicious side dish.
Tips
- Size Matters: Cut your butternut squash and parsnips into uniform 1-inch cubes to ensure even cooking and consistent caramelization.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer. Overcrowding leads to steaming instead of roasting, preventing those delicious golden-brown edges.
- Oil Distribution: Use your hands or toss the vegetables thoroughly to ensure every piece is evenly coated with olive oil for maximum flavor and perfect roasting.
- Seasoning Secrets: Fresh thyme is great, but feel free to experiment with rosemary or sage for different flavor profiles.
- Oven Position: Place the baking sheet in the middle rack of the oven for the most consistent heat distribution.
- Bonus Tip: For extra caramelization, you can broil the vegetables for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
