Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe

Yid.Dish: Herb-roasted Butternut Squash

Serves 4

2 medium butternut squash, halved lengthwise and seeded

4 teaspoons olive oil

1 teaspoon crushed, dried rosemary

1 teaspoon crushed, dried thyme

1 teaspoon crushed, dried za’atar

3 garlic cloves, minced

Salt and pepper

Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Mix the oil, crushed herbs and garlic in a bowl. Drizzle one teaspoon of the mixture over each squash half, spreading the oil and herbs evenly across the surface. Season with salt and black pepper. Roast 25 minutes, or until flesh is fork-tender.

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, and credit to Foward. Have questions? Please email us at help@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.