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Sheet pan with pieces of roasted butternut squash and a wooden spoon.
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5 from 3 votes

Roasted Butternut Squash

This roasted butternut squash recipe couldn't be easier! Make it sweet of savory depending on your tastes. Perfect as a fall side dish, holiday favorite, or meal prep veggie.
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: Emily Walker

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.
    Cutting board with peeler and peels off of a butternut squash.
  • Carefully cut the squash in half, lengthwise, and scoop out any seeds and stringy fibers.
    Cutting board with a peeled butternut squash cut in half next to a knife.
  • 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.
    Sheet pan lined with parchment paper with cubes of butternut squash tossed in olive oil, salt and pepper.
  • 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.
    Wooden spoon with roasted butternut squash pieces held over a sheet pan.

Video

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