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If you’re looking for an easy, delicious fall side dish, this Roasted Butternut Squash is a must-try! With just a few simple ingredients, it comes out perfectly tender and caramelized every time. Whether you go sweet with brown sugar or savory with herbs, it’s a cozy, colorful addition to any meal. Great for weeknights, holidays, or meal prep!
Why I Love Butternut Squash
Roasted Butternut Squash is one of my go-to side dishes! It’s cozy, healthy, and super simple to make. I love how the edges get a little crispy while the inside turns soft and sweet. Whether you’re serving it on a holiday table or just need an easy veggie for weeknight dinners, this recipe always delivers.
Butternut squash might look a little intimidating to prep at first, but once you get the hang of it, it comes together quickly—and roasting brings out the best of its natural flavor. With just a few ingredients, you can have a beautiful golden pan of squash ready to go! I love having this squash as a side dish to our Grilled Pork Chops or BBQ Pork Tenderloin but it is also so good tossed in our Fuji Apple Salad or Harvest Pear Salad.
- It’s the perfect fall side dish—warm, colorful, and comforting
- Just a few simple ingredients and hardly any prep
- Pairs well with almost any main dish
- Great for holiday meals, meal prep, or healthy snacking
- Naturally gluten-free and vegetarian
🩷 Emily
Simple Ingredients You’ll Need
- Butternut Squash – The star of the show! Choose one that feels heavy for its size and has a smooth, beige skin.
- Olive Oil – Helps the squash roast to perfection with golden, crispy edges.
- Salt & Pepper – Just enough to bring out that sweet, nutty flavor.
How to Make Roasted Butternut Squash
- Peel the squash using a sharp vegetable peeler. This part takes a little time—just go slow and steady!
- Cut the squash in half lengthwise. Scoop out the seeds and any stringy bits.
- Chop the squash into cubes—try to keep them all around the same size so they cook evenly.
- Spread the cubes on the baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400°F for 30 min, stirring half way through.
Flavor Variations
Want to mix things up? Here are some tasty ways to add some flavor:
- Nutty: Toss with toasted almonds, pecans, or walnuts for crunch and richness.
- Savory: Add garlic powder, paprika, rosemary, or thyme before roasting.
- Sweet: Mix in maple syrup, brown sugar, cinnamon and cinnamon for a sweet treat.
- Spicy: Add a pinch of cayenne or red pepper flakes for a spicy kick.
- Cheesy: Sprinkle with grated Parmesan or crumbled feta after roasting.
Recipe Tips
- Cut the squash into evenly-sized cubes for even cooking
- Don’t overcrowd the pan—give the squash room to roast, not steam
- For extra caramelization, roast at 425°F instead of 400°F
- You can peel and cube the squash in advance to save time
- Try pre-cut squash from the store for an even faster prep
Frequently Asked Questions
It should be fork-tender and golden brown around the edges. The outside will be slightly crisp while the inside stays soft.
Technically, yes—the skin is edible once cooked—but I prefer peeling it for a smoother texture and better flavor.
Store leftover roasted butternut squash in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture.
Yes! Let it cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. It’s great for tossing into soups or stews later on.
It pairs well with roasted chicken, pork tenderloin, quinoa bowls, fall salads, or even mixed into pasta dishes.
How to Serve Roasted Butternut Squash
This side dish is super versatile! Some of my favorite pairings include:
- With roast chicken, turkey, or pork chops
- In grain bowls with quinoa, farro, or wild rice
- On autumn salads with kale, cranberries, and goat cheese
- In fall soups – blend it in or add as a topping
- In a wrap with pulled pork or chicken
- In pasta dishes – try adding it to mac and cheese or a creamy Alfredo
- With Thanksgiving or holiday dinner spreads
More Butternut Squash Recipes
This easy roasted butternut squash recipe is one of those staples I keep coming back to—especially when cooler weather rolls in. It’s cozy, colorful, and so versatile. I’d love to hear how you seasoned yours or what you served it with—leave a comment below and let me know! 💛
Roasted Butternut Squash
Ingredients
- 1 butternut squash
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat oven to 400-degrees F. Using a sharp vegetable peeler, carefully peel the entire butternut squash.
- Carefully cut the squash in half, lengthwise, and scoop out any seeds and stringy fibers.
- Cut squash into cubes and place on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Bake for 15 minutes, then remove from oven and stir around for even baking. Return to oven and bake another 10-15 minutes or until slightly crispy and cooked through. Serve as-is or in your favorite roasted butternut squash recipes.
