Roasted Butternut Squash
Roasted butternut squash is cozy, golden, and packed with flavor—
the kind of side dish that quietly steals the show.
With just a drizzle of olive oil and a sprinkle of salt and pepper,
this simple veggie transforms into tender cubes with caramelized edges.
It’s incredibly versatile—serve it solo,
or toss it into salads, grain bowls, or soups.
Whether you’re meal prepping or making a quick dinner,
this go-to recipe is one you’ll come back to again and again.
Why You’ll Love This Recipe
- Only 4 ingredients: squash, olive oil, salt and pepper.
- Caramelized edges: sweet, nutty and golden.
- Easy fall side: it goes with almost anything.
- Healthy and meal-prep friendly: great in salads and bowls.
For Roasted Butternut Squash
- Butternut Squash – You’ll need one whole squash, peeled, seeds removed, and cut into cubes. Look for one that feels heavy for its size with firm, unblemished skin.
- Extra-Virgin Olive Oil – A light drizzle helps the squash roast up tender on the inside and golden on the outside.
- Sea Salt – Enhances the natural sweetness of the squash.
- Freshly Ground Black Pepper – Adds just a touch of warm, savory depth.
- Fresh Parsley (Optional) – Sprinkle over the top after roasting for a little color and freshness.
Step-by-Step Instructions
- Heat the oven: Heat the oven to 400°F and line a baking sheet with parchment.
- Season: Spread the squash cubes on the sheet, drizzle with olive oil, season and toss.
- Roast: Roast for 30 to 35 minutes, flipping halfway, until tender and golden.
- Finish: Sprinkle with fresh parsley and serve warm.
Expert Tips
- Cut even cubes so everything roasts at the same rate.
- Give them space on the pan so they caramelize instead of steaming.
- Use a sharp knife and a peeler; microwave the squash for 2 minutes to soften the skin.
- Flip halfway for even browning.
Recipe Variations
- Sweet: toss with maple syrup and cinnamon.
- Savory: add garlic, thyme or rosemary.
- Spicy: sprinkle with smoked paprika or chili flakes.
- Cheesy: top with Parmesan in the last 5 minutes.
Storage & Reheating
- Fridge: keep for up to 5 days.
- Reheat: warm in a 400°F oven or air fryer to crisp it up again.
- Freezer: freeze for up to 3 months; great for soups.
Serving Suggestions
- Serve with roast chicken or turkey.
- Toss into a fall salad with greens and feta.
- Add to grain bowls with quinoa.
- Blend into a butternut squash soup.
Recipe FAQs
1. Do I need to peel butternut squash before roasting?
Peeling is optional. The skin becomes tender when roasted and is edible, but if you prefer a smoother texture, peeling is recommended.
2. What’s the best way to cut butternut squash for roasting?
Slice off the top and bottom to stabilize the squash. Then, cut it in half lengthwise, scoop out the seeds, and chop into uniform cubes for even roasting.
3. At what temperature and for how long should I roast butternut squash?
Roast at 425°F (218°C) for about 25 to 35 minutes, tossing halfway through, until the squash is tender and caramelized.
4. Can I add other seasonings to roasted butternut squash?
Absolutely! Beyond salt and pepper, try adding spices like cinnamon, cumin, or paprika, or sweeteners like maple syrup for enhanced flavor.
5. How can I make peeling butternut squash easier?
Microwaving the squash whole for 3–5 minutes softens the skin, making it easier to peel with a vegetable peeler.
You May Also Love
- BBQ Chicken Stuffed Sweet Potatoes
- Honey Garlic Butter Roasted Carrots
- Garlic Roasted Chicken with Yukon Gold Potatoes
- Roasted Broccoli and Carrots
- Honey Mustard Roasted Potatoes
Roasted Butternut Squash
Ingredients
- 1 butternut squash, peeled, seeded, and cut into cubes
- Extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- Fresh parsley, chopped optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Spread the cubed butternut squash evenly on the baking sheet.
- Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast in the oven for 30 to 35 minutes, or until the squash is tender and golden brown around the edges.
- Remove from the oven. Garnish with chopped parsley if desired. Serve warm.
.
Nutrition
Calories: 140kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4.5g | Saturated Fat: 0.6gCholesterol: 0mg | Sodium: 300mg | Potassium: 580mg | Fiber: 5g | Sugar: 6g
Vitamin A: 11400IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 1mg
