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Easy Roasted Butternut Squash

  • Author: Amy
  • Total Time: 35 minutes
  • Diet: Vegan


  • 1 whole butternut squash 1.5-2lbs
  • 12 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


To cut the butternut squash

  1. Slice off the stem. Lay the squash on its side and hold it with your non-dominant hand. Place a sharp knife in the other hand and slice the stem off about 1 inch from the top.
  2. Slice off the bottom. Flip the squash around and use the same method to slice off the bottom.

To Peel The Butternut Squash

  1. For the neck of the squash I like to use a vegetable peeler and simply peel the skin off until I no longer see any visible skin or white layer of flesh.
  2. For the base of the squash, I use a sharp knife and just slice the skin right off going all around the base of the squash. Super easy.

To Cut the Squash Into Cubes

  1. To cut the neck, stand the base upright and slice it into planks.
  2. Then stack the planks on top of one another and slice them into sticks.
  3. Then slice the sticks into large cubes.
  4. For the base, use a spoon to scoop out the seeds.
  5. Scrape the edges to remove any remaining strings of squash.
  6. Lay the squash with the cut side down on a cutting board and slice into half-moons, then cubes.

To Roast the squash

  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or spray it with cooking spray.
  2. Lay butternut squash cubes onto the parchment paper-lined tray in an even layer so that they are not overlapping.
  3. Drizzle the squash with olive oil, sprinkle with salt and pepper, and toss to coat.
  4. Bake at 425 degrees F for 25 minutes.
  5. Remove and let cool for a few minutes before serving.


  1. To pick a ripe butternut squash, make sure it is in season (early fall-winter), you want to select a squash that is a deeper orange/beige color and not one that is too pale. Also, make sure that the skin is not too shiny since that will indicate that the squash was picked before it was ripe. A heavier squash will also have more flavor. You can also check to make sure that the stem is nice and dry and firm and you want a squash with no indentations or dark spots.
  2. How to store butternut squash – before you cook the squash, you can store it a cool, dark place (like a pantry or basement) with little to no sunlight for up to 2 months before you need to cook it. For cooked butternut squash, like in this recipe, you can store it in an airtight container for up to 5 days in the fridge.
  3. Clean the squash before you cut and cook it by wiping it with a clean, damp towel or soaking it for a few minutes in salty warm water then dry it with a clean towel.
  4. Make sure to use a sharp vegetable peeler or sharp knife for peeling and cutting the squash.
  5. If the skin is too tough to peel, then you can place the whole squash into the microwave and cook for 2 minutes (no longer or it may explode). This will help to make the skin easier to peel.
  6. Do your best to cut the squash in even size cubes when roasting, so everything cooks evenly.
  7. Cook the squash at 425 degrees on a lined baking sheet for best results.
  8. Other ways to use butternut squash – Cubed and roasted, like in this recipe, you can also roast it in the skin as done in this Roasted Butternut Squash Soup recipe or you can slice it and roast it as done in this Butternut Squash Lasagna.
  • Prep Time: 10
  • Cook Time: 25
  • Category: Healthy Side Dishes
  • Method: Roasted
  • Cuisine: American