Ingredients:

  • 1 medium buttercup squash (about 2 to 2.5 lbs / 900-1150 g)
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon sea salt (2.5 g)
  • ¼ teaspoon freshly ground black pepper (0.5 g)
  • 4 tablespoons unsalted butter, melted (60 g)
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, finely chopped (3 g)
  • 1 teaspoon fresh thyme leaves (1 g)
  • 1 teaspoon fresh lemon juice (5 ml)
  • Pinch of salt and black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Cut the buttercup squash in half, scoop out seeds, and peel if desired; slice into 1-inch (2.5 cm) thick wedges.
  3. Toss squash wedges with olive oil, salt, and pepper until evenly coated. Arrange in a single layer on the baking sheet.
  4. Roast for 35-40 minutes, turning once halfway through, until tender and caramelized.
  5. Melt butter gently and stir in minced garlic, parsley, thyme, lemon juice, and a pinch of salt and pepper.
  6. Drizzle herb garlic butter evenly over the roasted squash wedges and serve warm.