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- Why You’ll Love This Roasted Butternut Squash Recipe
- Ingredient & Substitution Notes
- How To Peel & Cut Butternut Squash
- How To Roast Butternut Squash
- How Long To Roast Butternut Squash?
- Seasoning Variations
- Storage Instructions
- What To Serve With Roasted Butternut Squash
- Tools For This Recipe
- Roasted Butternut Squash Recipe (So Easy!)
If you’re not sure how to cook butternut squash, you’ll be making it on repeat after you try this cubed roasted butternut squash recipe. It’s actually very easy, and one of my favorite healthy side dishes for fall! Pair it with easy mains for dinner, or to add it to recipes like butternut squash salad or butternut squash soup. I’ll show you the easy way to prep and roast it — without so much struggling over peeling and chopping.
Why You’ll Love This Roasted Butternut Squash Recipe
- Buttery, sweet, and lightly seasoned
- Creamy, caramelized squash cubes
- Just a few simple ingredients
- Done in 35 minutes
- Healthy, simple side dish for autumn
- Making butternut squash roasted is one of the easiest ways to do it!
Ingredient & Substitution Notes
This section explains how to choose the best ingredients for how to roast butternut squash, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butternut Squash – Whether you’re making roasted butternut squash recipes or cooking them some other way, always choose squashes that are heavy for their size. Mine was 3 pounds, so you can adjust the amounts of the other ingredients if yours is much smaller or larger.
- Olive Oil – Helps the seasonings stick, adds flavor, and encourages caramelization. Other heat-safe oils, such as avocado oil, also work.
- Seasonings – Garlic powder, sea salt, and black pepper are all you need to complement the sweet buttery flavor of roasted butternut squash. See more seasoning ideas below!
How To Peel & Cut Butternut Squash
You can roast butternut squash halves or even a whole one, but I prefer to peel and cut it into cubes, because it cooks faster and you get that flavorful caramelization on the edges. Here’s how to cut and peel butternut squash easily:
- Slice. Cut top and bottom off squash with a sharp chef’s knife, then cut in half vertically (from top to bottom).
TIP: Soften skin for easier cutting and peeling.
For easier and safer prep, poke the outside of the squash with a paring knife and microwave whole for 2-3 minutes. This will soften the skin, so peeling is a cinch.
- Peel. Using a vegetable peeler or a small paring knife, peel the skin off both halves. If using a peeler, it’s easiest to hold the squash upright on a cutting board, using the flat bottom for leverage, and peel downward. Then, flip over and go downward again for the parts still unpeeled.
- Remove seeds. Scoop seeds out with a spoon.
- Slice. Cut the halves into half moon shapes.
- Dice. Slice each half moon crosswise to make even cubes. At this point, you can make the roasted butternut squash recipe below, cook it any other way you like, or freeze the squash for later.
How To Roast Butternut Squash
This section shows how to cook a butternut squash in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. In a large bowl, toss squash, olive oil, garlic powder, sea salt, and pepper.
- Arrange. Spread the seasoned cubes in a single layer on a large sheet pan. I recommend an unlined pan (but you can spray it with cooking spray) for the best browning, but foil also works. Parchment paper will reduce caramelization you’ll get.
TIP: Don’t crowd the pan.
Make sure each piece is touching the pan, with spaces between some of the pieces. This will ensure that the roasted butternut squash cooks evenly and caramelizes nicely.
- Roast. Cook butternut squash in the oven, flipping halfway through, until fork tender and caramelized on the edges.
- Finish. For extra browning, place the pan under the broiler for a couple of minutes (this is optional). If desired, garnish roasted butternut squash with fresh parsley.
How Long To Roast Butternut Squash?
At 400 degrees F, roasted butternut squash cubes will take 25-35 minutes to cook. It would take almost double that time to roast butternut squash halves or a whole squash.
One of my favorite things about this oven roasted butternut squash recipe is that can be simple, sweet, or savory. Here’s a brief list of ways to season butternut squash:
- Make it sweet – Toss cubes with brown sugar (or brown sugar substitute) before baking, or drizzle with maple syrup (or a sugar-free version) either before or after roasting.
- Add fall spices – This squash pairs well with a sprinkle of cinnamon or pumpkin pie spice. You could add these at the end, but I prefer to do so at the same time as the other seasonings.
- Mix in herbs – Rosemary, thyme, sage, or any combination of these would be perfect for fall. Add 1 tablespoon of fresh herbs or 1 teaspoon dried herbs, before or after roasting.
- Try savory seasonings – Toss squash with Montreal seasoning, Italian seasoning, or even taco seasoning depending on your flavor preference.
- Store: Keep leftover butternut squash in an airtight container up to 4 days in the fridge.
- Meal prep: You can peel and cut butternut squash up to 3 days in advance and store in the refrigerator. Alternatively, make the entire roasted butternut squash recipe ahead and store as described above.
- Reheat: Warm up leftovers in the oven (at 350 degrees F) if possible, but the microwave also works.
- Freeze: Place cooled roast butternut squash cubes in a zip lock bag or freezer safe container, and freeze up to 4 months. You can also cut the squash and freeze it raw.
What To Serve With Roasted Butternut Squash
Roasted butternut squash recipes go with everything! Here are some ideas that pair perfectly with this delish side dish:
- Chicken – French onion chicken, baked chicken breast, and chicken legs can all share oven space while roasting butternut squash, or make chicken florentine on the stovetop while the squash is in the oven. If you need dinner for a crowd, try spatchcock chicken.
- Pork – Serve this squash with pork tenderloin (or Crock Pot pork tenderloin), smothered pork chops, or pork stew.
- Beef – Comfort foods like grilled steak, garlic butter steak bites, or beef cabbage soup would taste perfect alongside this butternut squash recipe.
- Seafood – Try pan seared salmon, baked cod, a rainbow trout recipe, or garlic butter shrimp.
- Special Occasion Meals – Butternut squash is a popular choice for holiday meals or special occasions! I like to use it as a side to my turkey in a bag instead of sweet potatoes. You could also try Spatchcock chicken, sweet crab legs, a fancy filet mignon in the oven, a juicy reverse sear steak, or even lobster tail for a memorable dinner.
Roasted Butternut Squash Recipe (So Easy!)
This roasted butternut squash recipe uses simple staples like olive oil, garlic powder, salt, and pepper. Easy, sweet, and caramelized!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C).
Use a sharp knife to cut off the ends of the squash. Use a peeler or paring knife to peel the squash. (The skin is very tough, so if you like, you can make this easier by microwaving the squash first to soften the skin. Poke holes all over the skin with a knife to help with venting, then microwave for 2-3 minutes.)
After peeling, cut the squash in half lengthwise and scoop out the seeds.
Cut the squash halves crosswise into 3/4-inch half circles, then cut those in the opposite direction to make 3/4-inch cubes. For slices from the top half of the squash, cut those into strips before cutting in the opposite direction. (See the post above for a visual explanation of how to cut butternut squash.)
In a large bowl, toss together the squash, olive oil, garlic powder, salt, and pepper.
Arrange the squash in a single layer on a large baking sheet. Try to ensure that each piece is touching the pan and leave space between most of the pieces.
Roast the squash in the oven for 25-35 minutes, gently flipping the pieces halfway through, until soft and caramelized on the edges. (If you want it more browned, you can place the pan under the broiler for a couple of minutes to brown.)
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Serving size: 1 cup
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