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This herb-baked butternut squash makes a great side dish for almost any main course!
This is a very simple recipe that I learned to make when I lived in Germany. The family I was a nanny for was HUGE on clean eating, even though they didn’t know to call it that. In their house, much of the food was grown in their yard or purchased at an organic and biodynamic store. Going out to eat was a once-a-year event, and nothing (and I do mean nothing) processed ever entered the house. This wasn’t about dieting, it was simply about health and wellbeing. They wanted to raise healthy kids, so they ate healthy. Simple as that.
So several of my recipes on this site are recipes I learned to cook while I lived with them for almost a year. It was a fabulous time in my life. Thankfully, I was smart enough to write down all those recipes. And that’s saying something about my teenage years!
They typically served this with a whole grain and maybe a sausage or some other piece of meat. But honestly, I could eat this all by itself with no problem. It makes a great side dish to just about any fall or winter meal and is very filling as well.
The mix of herbs really brings out the flavor of the squash. This would even be great with some salmon or steak!
Any way you serve it, it’s sure to make butternut squash lovers out of anyone.
More Healthy Vegetable Recipes
Herb-Baked Butternut Squash Recipe Card
Clean Eating Herb Baked Butternut Squash
- 1 butternut squash (any size)
- olive oil
- garlic powder
- onion powder
- salt and pepper to taste
- Cut the squash in half.
- Clean out the seeds, peel and slice to about 1/4 inch thickness. You can leave them like this, or chop them as I did in the photo at the top of this post.
- Lay out the individual pieces on a baking sheet lined with parchment paper.
- Using an oil sprayer, spray the squash with a very light coat of olive oil. Then liberally sprinkle the herbs and spices over the squash.
- Bake at 350 degrees F. until soft (about 30 minutes).
- Note: If you are really watching your fat intake, skip the olive oil and sprinkle lightly with lemon juice instead.
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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