Garlic and Herb Butternut Squash


1 large butternut squash, seeded, peeled and cut into 1-inch cubes
3 T. extra-virgin olive oil
4 cloves garlic, minced
1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary
¾ teaspoon salt or to taste
½ teaspoon ground black pepper


  1. If you are cutting your own squash, peel the squash first with a good vegetable peeler. Make sure to wash your hands afterwards since the vitamin A in the squash will actually start to break down the outer layer of skin, which results in dry palms.
  2. Cut the squash in half and scoop out the seeds with a spoon.
  3. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash to the basket; cover and steam until squash is tender, approximately 13-15 minutes.
  4. For the herbs, try to use about 1 part parsley and 1 part a blend of woody herbs, such as sage, rosemary and thyme.
  5. Meanwhile, heat oil in a small skillet over medium heat. Add garlic, and cook, stirring often until the garlic is fragrant and just starting to brown slightly, 1 to 3 minutes. Immediately pour the garlic and oil into a large mixing bowl, add herbs and stir.
  6. Once the squash is tender (check it with a fork to see if it is cooked through), lift the steamer basket carefully out of the saucepan.
  7. Add the cooked squash to the garlic herb mixture. Add salt and pepper and gently stir to combine. Keep warm until ready to serve.

Serves 10

Inspired by

Scroll to Top