This incredible Roasted Butternut Squash is tender and packed with flavor. It comes out perfectly every time, simply seasoned with olive oil, salt, and pepper. Use it in soups, chilis, on salads, and more, or serve it as a healthy side dish!
I am a huge fan of roasted butternut squash and I have already made butternut squash soup a few times this fall. When squash is in the season it is tasty and inexpensive making it hard to pass up at the grocery store. Once you roast butternut squash, it becomes wonderfully buttery and flavorful,
However, I know a lot of people who are intimidated by peeling and cutting squash. But it is actually very easy to work with. Roasting butternut squash is a breeze: just peel, chop, season, and bake. Easy steps for a truly rewarding dish!
It also makes for a little fancier side dish that will impress your friends and family and is a slight step up from traditional roasted vegetables.
Once you do it a few times and get the hang of it then it is something you can have on hand all the time!
Plus, you can prep and store it in advance and then use it when you are ready.
Why you’ll love this butternut squash recipe
- Flavorful and delicious – It is the most delicious roasted squash ever!
- Easy to make – Super easy to do once you get the hang of it.
- Only a few ingredients – Simply seasoned but packed with incredible flavor!
- Amazing side dish – It makes a wonderful healthy side dish that goes with so many things.
- Easy to prep and store – Great for meal prepping.
Ingredients you will need
With just four basic ingredients, you can whip up this incredibly delicious roasted butternut squash in no time!
- Butternut squash – one whole butternut squash that is about 2.5-3 pounds. As a shortcut, you can buy peeled and cut butternut squash cubes at almost any grocery store.
- Oil – avocado oil or extra virgin olive oil.
- Salt and pepper – kosher salt and ground black pepper.
*Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.
Cutting butternut squash into cubes
First, you need to peel the squash. Cut the ends off of the squash about ½ inch from the stem. Then cut it in half where the base meets the neck of the squash. Use a vegetable peeler to peel the skin off of the neck of the squash until you reach the dark orange flesh.
Next, you need to cut the squash. First, cut the neck of the squash in half vertically then cut it into planks, then into 1-inch cubes. Then cut the base of the squash in half, remove the seeds, and cut it into half-moon shapes then into 1-inch cubes. Now it is ready to roast!
How To Roast Butternut Squash
- Season the squash. Spread the cubes of squash onto a lined baking sheet, drizzle it with oil then season it with some salt and pepper and toss to coat it all.
- Roast the squash. Cook the cubed squash in a 400°F preheated oven for 25-30 minutes, until fork tender and slightly golden around the edges.
- Use a ripe butternut squash – look for one that is dark and beige in color, with little to no blemishes and no soft spots. Select a squash that is heavy for its size as well. This means it is ripe. A ripe squash is also easier to cut.
- Cut the squash into even-sized pieces for cooking. If you are having trouble cutting the squash, then you can place it in the microwave for 2-3 minutes, let it cool for a few minutes then cut it. This helps soften it up, making it easier to cut through.
- Season Generously: A simple seasoning of salt and freshly cracked black pepper works wonders. But don’t be afraid to get creative! A sprinkle of cinnamon or nutmeg can add a warm, autumn touch. Fresh herbs like rosemary or thyme can also elevate the flavor.
- Spread it Out: Lay the cubes out on a baking sheet in a single layer. This ensures that each piece roasts evenly and gets that delicious caramelized edge. If they’re piled on top of each other, they’ll steam instead of roast.
- Toss Halfway: About halfway through roasting, give the squash a good toss. This ensures even browning on all sides. Totally optional but worth it.
- Check for Doneness: The squash cubes should be fork tender on the inside and slightly caramelized on the outside. This usually takes about 25-30 minutes, but keep an eye on them to avoid overcooking. Note: The oven varies, so watch the squash to prevent burning.
What to do with roasted butternut squash
Flavorful roasted butternut squash makes an amazing healthy side dish you can add to any meal. But there are also some other delicious ways to use it.
- Add it as a topping to salads like in this Roasted Beets and Butternut Squash Salad.
- Use it in buddha bowls.
- Blend it into a butternut squash soup.
- Use it as a topping on pizza!
- Use it to make mashed butternut squash!
- Stir it into soups and chilis.
- Try this roasted butternut squash mixed with some roasted beets, a perfect compliment to this recipe.
- Enjoy this squash as a healthy side dish with some Crispy Breaded Chicken Breast or Healthy Turkey Meatballs.
- Serve it with this lentil soup for a hearty meatless dinner!
Frequently Asked Questions
Ripe squash will be dark beige in color, with little to no blemishes or dark spots, with the stem intact. You also want to select a squash that feels heavy for its size, which means it will have more flavor.
Uncooked, whole butternut squash can be stored in a cool dry place for up to 2 months. Roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
Butternut squash has a delicate, nutty, sweet flavor. When roasted It becomes very soft, light, and tender. It is sweeter than other winter squash. Many people feel it has almost a butterscotch flavor to it and it lends well to herby seasonings like rosemary and oregano.
More delicious butternut squash recipes
- Easy Air Fryer Butternut Squash
- Stuffed Butternut Squash
- Butternut Squash Lasagna
- Butternut Squash Mac and Cheese
- Butternut Squash Noodles
Other roasted vegetable recipes
- Oven Roasted Potatoes and carrots
- Roasted Potatoes and Asparagus
- Lemon Parmesan Asparagus
- Oven Roasted Broccoli
Did you try this Roasted Butternut Squash Recipe? If you did then please leave a rating and comment below. I would love to hear how it turned out!
This post and recipe have been updated with better recipe process shots and instructions.Print