Roasted Squash and Onions with Thyme
A slow, cozy tray-roast of caramelized onions and tender winter squash, scented with thyme and finished with a little butter and vinegar for balance. Simple, nostalgic, and best served warm from the oven.
This is the kind of roast you put on when the day needs soft edges—nothing fussy, just time and heat doing their gentle work. The onions turn sweet and jammy while the squash goes silky at the center and bronzed at the edges. It’s a quiet dish that makes the kitchen smell like you’ve been taking care all afternoon.
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Servings
4
Ingredients
Vegetables
- •1 medium butternut squash (about 2 1/2–3 lb), peeled, seeded, and cut into 1-inch wedges or chunks
- •2 large yellow onions, peeled and cut into 1/2-inch wedges
- •6 cloves garlic, peeled and lightly smashed (optional)
Seasoning & fat
- •3 tbsp olive oil
- •1 1/2 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper
- •2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- •2 tbsp unsalted butter, cut into small pieces
Finish (optional but lovely)
- •1–2 tsp apple cider vinegar or sherry vinegar
- •Flaky salt, to finish
Instructions
- 1
Heat the oven to 425°F (220°C). Set a large rimmed sheet pan in the oven while it heats (this helps the vegetables start browning right away).
- 2
In a large bowl, toss the squash, onions (and garlic, if using) with the olive oil, kosher salt, black pepper, and thyme until everything is well coated.
- 3
Carefully remove the hot sheet pan from the oven and spread the vegetables out in a single layer. Leave a little space between pieces where you can—crowding steams instead of roasts.
- 4
Roast for 25 minutes, then flip the squash and turn the onion wedges. Scatter the butter pieces over the pan.
- 5
Roast 15–25 minutes more, until the squash is very tender and deeply browned at the edges and the onions are soft and caramelized (total 40–50 minutes). If you want more color, give it an extra 5 minutes.
- 6
While the pan is still hot, drizzle with 1–2 teaspoons vinegar (start small), then taste and adjust with more salt and pepper. Finish with a pinch of flaky salt if you like.
- 7
Serve warm as a side to a roast, spooned over rice or lentils, or piled onto toast with a little extra butter.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.