Garden Web Herb-Infused Roasted Squash

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A savory dish featuring butternut squash roasted with thyme, rosemary, and a honey-butter glaze for a fragrant, autumnal flavor profile. This quick recipe, ready in about 50 minutes, pairs butternut squash, thyme, rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, cubed butternut squash
• 1 tbsp, fresh, chopped thyme
• 1 tbsp, fresh, chopped rosemary
• 2 tbsp honey
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss squash cubes with thyme, rosemary, salt, and pepper. Spread in a single layer on a baking sheet.
2. Step 2: In a small bowl, mix honey, butter, salt, and pepper until smooth. Brush generously over the squash.
3. Step 3: Roast for 25-30 minutes until tender and golden, flipping halfway through. Serve immediately with a drizzle of remaining glaze.