Roasted Butternut Squash

Roasted butternut squash is a simple yet flavorful side dish made by oven-roasting cubes of butternut squash with olive oil and herbs until golden and tender. With a naturally sweet flavor and crispy edges, it complements a wide variety of meals from casual dinners to festive feasts.

Why You’ll Love This Recipe

• It requires minimal ingredients and effort while offering maximum flavor.
• Roasting enhances the squash’s natural sweetness and delivers a caramelized exterior.
• It’s incredibly versatile and pairs well with meats, grains, or vegetarian mains.
• This dish is gluten-free, vegan, and suitable for most dietary needs.
• You can easily customize the flavors with different herbs or seasonings.
• It’s perfect for meal prep and reheats beautifully throughout the week.
• Great for fall and winter, but enjoyable year-round.
• It adds vibrant color to any plate, making meals more visually appealing.
• Naturally rich in nutrients such as fiber, vitamin A, and potassium.
• Suitable for both everyday meals and holiday gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Butternut squash, peeled, seeded, and cut into 1-inch cubes
• Olive oil
• Salt
• Black pepper
• Dried thyme or rosemary (optional)
• Garlic powder or paprika (optional, for added flavor)

directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, pepper, and any additional herbs or spices of your choice.
3. Spread the squash out in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
4. Roast for 25 to 30 minutes, turning halfway through, until the squash is tender on the inside and slightly browned on the edges.
5. Remove from the oven and serve hot.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Variations

• Sweet version: Add a light drizzle of maple syrup and a sprinkle of cinnamon before roasting.
• Spicy version: Include a dash of cayenne pepper or chili powder for heat.
• Garlic-Parmesan version: Toss the squash with garlic powder and grated Parmesan in the final 10 minutes of roasting.
• Savory blend: Use sage and smoked paprika for a deeply aromatic, earthy flavor.
• Mixed vegetables: Roast with carrots, parsnips, or Brussels sprouts for a medley of roasted vegetables.
• Asian-inspired: Toss with sesame oil and soy sauce before roasting for a fusion flavor.

storage/reheating

Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days.
To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes until hot and edges are crisp again.
Microwave reheating is convenient but may soften the texture. Freezing is not recommended as the texture becomes mushy upon thawing.

FAQs

How do I peel a butternut squash easily?

Cut off the top and bottom, then use a sturdy vegetable peeler to remove the skin. A microwave-safe tip: microwave the whole squash for 2–3 minutes to soften the skin before peeling.

Can I use pre-cut butternut squash?

Yes, store-bought cubed squash works well and saves time. Just be sure the pieces are uniform in size for even roasting.

Should I boil the squash before roasting?

No, boiling is unnecessary. Roasting from raw gives better texture and caramelization.

How do I make sure the squash crisps and doesn’t steam?

Spread the cubes in a single layer without crowding the pan. Use a large baking sheet and avoid overlapping pieces.

Can I add onions or other vegetables?

Absolutely. Red onions, sweet potatoes, and carrots pair wonderfully with roasted butternut squash.

Is this dish suitable for meal prep?

Yes, it stores well and reheats easily, making it ideal for weekly meal prep.

Can I roast squash in an air fryer?

Yes, reduce the temperature to 400°F (200°C) and cook for 15–18 minutes, shaking the basket halfway through.

What herbs go best with butternut squash?

Thyme, rosemary, sage, and parsley are excellent choices. You can also add a pinch of nutmeg for warmth.

Is this dish vegan?

Yes, as long as you use plant-based oils and do not add any dairy-based garnishes like cheese.

What can I serve with roasted butternut squash?

It pairs well with roasted chicken, pork, lentil salads, quinoa, or even as a taco filling.

Conclusion

Roasted butternut squash is a must-have in your seasonal recipe lineup. It’s simple, healthy, and deliciously satisfying with its naturally sweet flavor and crispy edges. Whether served as a weeknight side dish or part of a festive meal, it delivers flavor and nutrition with ease. Enjoy it plain, sweet, or spiced up — this adaptable recipe is one you’ll keep coming back to.

Roasted Butternut Squash

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, delicious, and healthy side dish, roasted butternut squash is caramelized to perfection with a tender interior and crispy edges. It’s perfect for fall and holiday meals.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon paprika (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel the butternut squash, cut it in half lengthwise, remove seeds, and dice into 1-inch cubes.
3. Place the squash cubes in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and any optional seasonings.
4. Toss to coat evenly.
5. Spread the cubes in a single layer on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes, flipping halfway through, until tender and golden brown on the edges.
7. Remove from the oven and serve warm.

Notes

• Cut the squash into uniform pieces for even cooking.
• Use parchment paper to prevent sticking and make cleanup easier.
• Can be seasoned with cinnamon or herbs like rosemary for variation.
• Leftovers can be stored in the fridge for up to 4 days.

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 4g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg