Roasted Butternut Squash
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Roasted butternut squash might be my favorite winter squash. Tossed just in olive oil and salt and pepper then cooked to perfectly tender!
This roasted butternut squash recipe makes perfectly delicious easy side dish. Enjoy as is or with a drizzle of real maple syrup alongside brown sugar glazed ham and air fryer brussels sprouts.
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Roasted Butternut Squash
Roasted Butternut Squash
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Roasted Butternut Squash Ingredients
- Butternut squash – Peeled, deseeded, and cubed.
- Oil – Any vegetable oil will work, but we’re partial to olive oil.
- Seasoning – We used salt and pepper in the pictured recipe.
How do you make roasted butternut squash? (step-by-step)
⭐ First, slice, peel, scoop out the seeds, and cube the butternut squash.
⭐ Next toss the squash cubes with olive oil, and sprinkle liberally with seasoning.
⭐ Then, spread in a single layer on your baking sheet pan.
⭐ Finally, bake until tender and browning on edges.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can I use pre-cubed butternut squash?
Yes, absolutely! Our market has pre-cut squash in the refrigerated produce section and it works great in this recipe.
Can I use frozen butternut squash?
Technically yes, but I find that the texture is not as good (tends to be more mushy) when using frozen butternut squash.
What seasonings for roasted butternut squash?
We used salt and pepper but you can mix it up with whatever seasonings you like! Try our basic spice rub, chili seasoning, or taco seasoning.
You could even do a sweet roasted butternut squash with some brown sugar and pumpkin pie spice.
Leftovers and storage
How long does roasted butternut squash last?
It will keep for 3 – 4 days in a sealed container in the refrigerator or longer in the freezer.
Can you freeze roasted butternut squash?
Yes, allow it to cool, first, then store in a freezer safe container. I like to use a freezer bag laid flat so the squash doesn’t freeze to itself.
Tips, tricks, and frequently asked questions
🧀 Try adding some crumbled goat cheese right before serving for a delicious earthy flavor that balances the sweetness.
🥛 Mash or whip the roasted squash with some coconut milk or heavy cream.
🍲 Swap the squash for pumpkin in our pumpkin soup recipe.
What to eat with oven roasted butternut squash (serving suggestions)
This is a delicious and healthy side dish option. Try it alongside spatchcock chicken or air fryer chicken tenders and a batch of scones for dessert.
More delicious recipes with butternut squash
- Butternut squash salad
- Mashed butternut squash
- Butternut squash mac and cheese
- Whole roasted butternut squash
Other awesome roasted vegetables
Tools we love
- Santuko knife – My favorite knife for cutting vegetables!
- End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. We use it every single day!
- Silicone baking mats – Nothing sticks to these! Whaaaa?!
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything.
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How to Make Roasted Butternut Squash
Roasted Butternut Squash
Ingredients
- 1 butternut squash
- 1 tablespoon olive oil
- salt & pepper to taste
Instructions
- Peel, deseed, and cut butternut squash.
- Toss with olive oil and sprinkle with salt and pepper (or other seasoning of choice).
- Spread onto a baking sheet in a single layer. Either line with parchment, silpat, or grease the sheet with extra olive oil first.
- Roast at 425F for 25 - 30 minutes, or until squash is tender and browned to your liking.
Notes
- Basic spice rub
- Chili seasoning
- Taco seasoning.
- Brown sugar & pumpkin pie spice.
Nutrition
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Roasted Butternut Squash
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Roasting squash is my favorite way to cook it! It’s a simple yet delicious side that my whole family enjoys.
We are on the same wave length! This is exactly what I’m looking for right now! Love this! So good! And this is going to go PERFECT with my Thanksgiving turkey in a couple months.
The BEST fall side dish, my family LOVED it! We will be making again and again!