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This roasted butternut squash recipe couldn’t be easier! Make it sweet or savory depending on your taste. Serve on its own as a side dish or in your favorite recipes using butternut squash.
Table of Contents
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!
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
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- 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. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together right on the pan.
- Roast for 15 minutes, then give everything a stir.
- Roast for another 10–15 minutes, or until the squash is tender and slightly crispy on the edges.
- Serve and enjoy! It’s perfect on its own or tossed into grain bowls, salads, or soups.
More Seasoning Options
If you want to switch things up, try one of these flavor combos:
Sweet & Spiced: Add a sprinkle of cinnamon, nutmeg, or pumpkin pie spice. Finish with a drizzle of maple syrup before serving.
Savory & Herby: Toss with garlic powder, thyme, or rosemary before roasting.
Spicy Kick: Add a pinch of cayenne pepper, chili flakes, or smoked paprika for a bold flavor.
Cheesy Finish: Sprinkle with freshly grated parmesan in the last 5 minutes of baking.
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.
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.
Nutrition Information
