Roasted Butternut Squash with Creamy Sauce
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Roasted Butternut Squash with Creamy Sauce

This is a terrific autumnal or holiday side dish.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 6 People
Calories: 158.07kcal
Author: Katie Workman


  • 1 large butternut squash peeled, seeded and cubed
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon brown sugar
  • Kosher salt and freshly ground pepper to taste
  • 3 tablespoons sour cream
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice vinegar
  • 1 shallot minced (about 2 tablespoons)
  • Chopped fresh parley or chervil to serve


  • Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the sugar, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.
  • Meanwhile, make the dressing. In a small bowl of container combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, and salt and pepper.
  • When the squash is roasted, let it cool slightly for 5 to 10 minutes. Transfer to a serving dish and drizzle over the dressing. Sprinkle with the herbs and serve immediately.


Calories: 158.07kcal | Carbohydrates: 17.62g | Protein: 1.51g | Fat: 10.21g | Saturated Fat: 2.88g | Cholesterol: 8.14mg | Sodium: 11.34mg | Potassium: 462.38mg | Fiber: 2.63g | Sugar: 5.26g | Vitamin A: 13383.19IU | Vitamin C: 27.55mg | Calcium: 66.6mg | Iron: 0.96mg