Listen, I know we all have a soft spot for pumpkin spice everything when fall comes around, but have you ever had perfectly Roasted Butternut Squash?! Nothing screams autumn louder than butternut squash for me (and I feel like it’s been living in the shadow of pumpkins for long enough!) This recipe couldn’t be easier, but the flavors are everything you could ever want in a fall side dish. The edges of the squash get perfectly caramelized, and the insides become tender and slightly sweet. I also use a simple blend of seasonings that lend themselves to any main course you pair it with. It’s budget-friendly, delicious, and oh-so-autumnal!
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This recipe is ridiculously simple, but it’s an important one to master; from this roast butternut squash, you can make an elegant butternut squash soup, top a festive butternut squash salad, or just enjoy it as a healthy side dish during the holidays. Don’t roll your eyes at the simplicity of this recipe; embrace it!! 😉
Ingredients
Here’s what you’ll need to make this oven roasted butternut squash recipe:
- Butternut Squash: Choose a butternut squash that feels heavy for its size and has a long neck (more squash, less seeds). My butternut squash was 2 lbs 15 oz, which made 6 cups of roasted butternut squash. I also chose to dice mine on the larger side. You may want to adjust the roasting time if your cubes are smaller or larger.
- Oil: Any neutral flavored oil suitable for roasting, such as olive oil or vegetable oil, will work.
- Garlic Powder: Garlic goes with everything, am I right? The garlic powder adds a subtle savory flavor, but you can use any other seasonings you prefer.
- Salt & Pepper: Simple but necessary for flavor balance.
What Does Butternut Squash Taste Like?
This budget-friendly squash has a subtly sweet and nutty flavor, similar to pumpkin or sweet potato with a texture that’s a bit smoother and less starchy. Roasting it brings out its natural sweetness and makes it tender and caramelized—perfect for fall!
Peeling and Cutting Tip
While the skin of butternut squash is edible, we want to remove it for this recipe. It’s usually easy enough to peel with a veggie peeler, but if it’s proving a bit tricky, try this hack: Stab the squash a few times with a fork, then microwave it for 2-3 minutes to soften the skin. This will make peeling and cutting much easier! We’ve also got a handy guide on how to cut butternut squash here.
Serving Suggestions
I think roasting is by far the best way to cook butternut squash. It brings out all the natural flavors that other cooking methods just can’t replicate! Plus, it’s a great way to add some healthy vegetables to your meal without sacrificing taste or texture. Here are a few serving suggestions I think you’ll love:
- Tossed with dried cranberries and walnuts for a festive Thanksgiving side dish.
- In a butternut squash curry or this Chipotle butternut squash and quinoa salad.
- Served with roasted Brussels sprouts, caramelized onions, and crispy air fryer bacon.
- Sprinkled with feta cheese and drizzled with balsamic glaze.
- Alongside a roasted chicken or baked ham.
- In a winter salad with arugula, apples, and a honey mustard sauce.
I also recommend roasting the seeds as you would pumpkin seeds—yes, butternut squash seeds are edible, too!
Storage Instructions
Keep any cooked and cooled roasted butternut squash in an airtight container in the fridge for 3-4 days. Reheat it in the oven at 350 degrees, in the microwave, or on the stovetop over medium heat until warmed through.
You can also freeze them for up to 3 months! Once cooled, lay the cubes on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer the frozen pieces to a freezer bag or container. I typically use frozen roasted squash in soups and stews (or for mashing) as they can get mushy when thawed.
Roasted Butternut Squash
Servings 12 servings total (½ cup each, as a side)Ingredients
- 1 butternut squash (mine was 2 lbs and 15 oz) ($4.74)
- ¼ cup oil ($0.77)
- 1 tsp salt ($0.01)
- ½ tsp freshly cracked black pepper ($0.08)
- ½ tsp garlic powder ($0.07)
Instructions
- Preheat oven to 400 degrees and peel butternut squash.
- Cut butternut squash in half lengthwise and remove seeds.
- Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
- Toss diced butternut squash in oil, salt, pepper, and garlic powder.
- Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
- Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
- Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!
See how we calculate recipe costs here.
Equipment
- Baking Sheet
Notes
Nutrition
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how to make Roasted Butternut Squash – step by step photos
Preheat oven to 400 degrees and peel 1 butternut squash.
Cut butternut squash in half lengthwise and remove seeds.
Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
Toss diced butternut squash in ¼ cup oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.
Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
Bake for 35 minutes, shaking the pan or tossing with a spatula halfway.
Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!
With a recipe this easy and versatile, you have no excuse not to make these roasted butternut squash cubes!
Love that you included the prep, that has always stopped me from buying it. Regarding “tossing with dried cranberries and walnuts”, just this recipe with dried cranberries and walnuts tossed before serving?
Yes! A nice blend of textures.
I think it is easy to undervalue the simplicity of this recipe, that was me initially- it is actually a fantastic recipe with some real nuggets regarding purchasing, prep and cooking. I’ve made it three times and each time was amazing- I’m now buying squash with a longer neck! Not overcrowding the pan and using more uniform pieces- and it has turned out beautifully each time. Thanks for this, much appreciated :)
I’m so glad, Patti! Thanks for the kind words.
I love butternut squash but have always been intimidated by peeling it. Thank you for the tips, this was easy and turned out great! I ate some plain and put the rest in chili. The spices are simple but so flavorful.
I’m so glad you enjoyed! Yum… perfect in chili!
I love roasted squash. I’ve made this with Chinese 5 spice instead of the garlic powder. Delicious!
Yum!