Herb-Crusted Butternut Squash Wedges

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The inclination successful cooking butternut squash is to spell sweet, enhancing the vegetable's earthy characteristics with maple syrup, brownish sugar, apples and baking spices.

This broadside crockery takes different tack, utilizing herbes de Provence, a substance that usually includes basil, thyme, lavender, rosemary, sage, summertime savory, thyme and/or fennel seeds.

Cutting butternut squash tin beryllium a challenge. This look calls for tiny squash that are casual to prep. If you can't find them, larger squash whitethorn beryllium used.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

3 tiny butternut squash, astir 8 ounces each (a full of 1 1/2 pounds)
2 tablespoons olive oil
1 spoon to 2 teaspoons herbes de Provence (see headnote)
1/3 spoon kosher oregon oversea salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
86
Fat
1 g
Carbohydrates
20 g
Sodium
183 mg
Protein
2 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026