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Close up view of butternut squash on a baking sheet
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5 from 5 votes

How To Make Roasted Butternut Squash

This roasted butternut squash recipe couldn't be easier! Make it sweet of savory depending on your tastes. Serve on its own or in your favorite recipes using butternut squash.
Prep Time5 minutes
Cook Time35 minutes
0 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Butternut Squash, Parmesan Squash Casserole
Servings: 4
Calories: 146kcal
Author: Erica Walker

Ingredients

Instructions

  • Preheat oven to 400-degrees F.
    Using a sharp vegetable peeler, carefully peel the entire butternut squash.
    A peeled butternut squash
  • Carefully cut the squash in half, lengthwise, and scoop out any seeds and stringy fibers.
    A butternut squash that has been peeled and cut in half
  • 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.
    Butternut squash being cut into cubes
  • 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.
    Uncooked butternut squash with olive oil, salt, and pepper on a baking sheet

Nutrition

Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg