If you’re looking for a simple yet incredibly delicious way to enjoy fall’s favorite veggie, this Roasted Butternut Squash Recipe is going to become your new go-to. I absolutely love how these tender, caramelized cubes turn out with just a little olive oil, salt, and pepper. Whether you’re serving it as a cozy side dish or tossing it into your favorite salad or soup, you’ll find that roasting butternut squash brings out a sweet, nutty flavor that’s hard to beat. Trust me, once you try this, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Simple Ingredients: You only need a few pantry staples, so it’s easy to pull together anytime.
- Perfect Texture: Roasting makes the squash beautifully tender with golden, slightly crispy edges.
- Versatile Side Dish: This recipe works great alongside anything from roasted chicken to grain bowls.
- Healthy and Flavorful: It’s naturally sweet and packed with vitamins, with no added sugars or heavy sauces.
Ingredients You’ll Need
Choosing fresh butternut squash is key here—look for one that’s firm and free from soft spots. The simple ingredients in this recipe really complement each other to let the squash’s natural flavor shine.
- Butternut Squash: Peeled, seeded, and cubed—medium to large size works best for tender, even roasting.
- Extra-Virgin Olive Oil: Adds a subtle fruity richness and helps the squash caramelize beautifully.
- Sea Salt: Enhances all those natural sweet and nutty flavors.
- Freshly Ground Black Pepper: Just a touch gives a nice gentle heat and depth.
- Chopped Fresh Parsley (optional): A fresh herb garnish to brighten the dish if you like a pop of color and freshness.
Variations
I love tweaking this roasted butternut squash recipe depending on the season or what I have on hand—it’s super flexible and always delicious. Feel free to make it your own!
- Sweet & Spicy Variation: Sprinkle some cinnamon and chili powder before roasting for a warm, spicy twist—I tried this once when friends came over and they devoured it!
- Herb Infusion: Add rosemary or thyme with the olive oil for a savory, fragrant note. I always do this when pairing with roasted meats.
- Vegan-Friendly Tweak: Keep it simple with just olive oil and seasonings—perfect for plant-based meals.
- Nutty Crunch: Toss in toasted pecans or walnuts after roasting for a fun texture contrast my family totally loves.
How to Make Roasted Butternut Squash Recipe
Step 1: Prep Your Squash with Care
Peeling and cubing butternut squash can feel intimidating at first, but here’s a trick I learned: cut off both ends, peel with a vegetable peeler, then slice in half lengthwise to scoop out the seeds. Try to keep your cubes roughly the same size (about 1-inch pieces) so they roast evenly—no one likes undercooked chunks hiding in the pan!
Step 2: Season and Arrange on Baking Sheet
Toss the squash cubes with just enough extra-virgin olive oil to lightly coat them—don’t drown them, or they won’t crisp up well. Then sprinkle with sea salt and freshly ground pepper. Spread everything out in a single layer on a parchment-lined baking sheet. Overcrowding the squash will steam it, and that’s the last thing we want.
Step 3: Roast to Perfection
Pop the baking sheet in a 400°F oven and roast for about 30 to 35 minutes. About halfway through, give the squash a gentle toss to promote even browning. You’re looking for beautifully golden edges and tender insides—perfectly roasted butternut squash has a slight caramelized crispness alongside melt-in-your-mouth softness.
Step 4: Garnish and Serve
Once out of the oven, I love to sprinkle on some chopped fresh parsley for a burst of color and brightness. This little touch takes the dish from simple to special without overshadowing those roasted flavors.
Pro Tips for Making Roasted Butternut Squash Recipe
- Even Cubes: I learned the hard way that uneven pieces cook unevenly. Use a sharp knife and take your time chopping.
- Don’t Skip the Toss: Halfway through roasting, stir the cubes gently to help them brown on all sides for maximum flavor.
- Oven Temperature Matters: Roasting at 400°F hits the sweet spot—hot enough to caramelize without burning.
- Use Parchment Paper: Trust me, this keeps your baking sheet clean and prevents sticking, making cleanup a breeze.
How to Serve Roasted Butternut Squash Recipe
Garnishes
I usually stick with fresh parsley because it adds just the right pop of green and a subtle herbal note. Sometimes, I’ll sprinkle a bit of toasted pumpkin seeds or crumbled feta on top for some texture and tang, which I absolutely love.
Side Dishes
This roasted butternut squash goes perfectly with roasted chicken or pork, quinoa salads, or as part of a cozy autumn bowl with greens and grains. I often serve it alongside sautéed kale or a simple green salad to balance the richness.
Creative Ways to Present
For holidays or dinner parties, I arrange the roasted squash on a large platter with a drizzle of balsamic glaze and scatter pomegranate seeds over the top—it looks stunning and tastes amazing. I’ve also stuffed roasted squash cubes into warm pita pockets with hummus and greens for a quick, hearty lunch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep beautifully for up to 4 days. I usually reheat them quickly in a skillet to retain some crispness rather than microwaving, which can make them mushy.
Freezing
Freezing roasted butternut squash works well if you want to prep in advance. Just cool completely, then spread the cubes on a baking sheet to freeze individually before transferring to a freezer bag. Thaw overnight in the fridge before reheating.
Reheating
To bring back that lovely roasted flavor and texture, I reheat leftovers in a hot skillet with a quick drizzle of olive oil. If you’re in a hurry, the microwave works, but the texture won’t be quite as crisp.
FAQs
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Can I roast butternut squash without peeling it?
While the skin is edible when roasted well, most people prefer peeling butternut squash for a softer texture and sweeter bite. The skin can be a bit tough, so peeling first helps the cubes cook evenly and become tender throughout.
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How do I know when roasted butternut squash is done?
You’ll want to look for golden brown edges and a fork-tender texture. It should give easily when poked but not be mushy. Roasting usually takes around 30 to 35 minutes at 400°F, depending on the size of your cubes.
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Can I use a different oil for roasting?
Yes! While extra-virgin olive oil adds great flavor, you can also use avocado oil, grapeseed oil, or even melted coconut oil depending on your taste preferences and dietary needs.
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What are some other ways to enjoy roasted butternut squash?
Try tossing it into grain bowls, blending it into soups for creaminess, or even mashing it like potatoes. You can also use roasted cubes in tacos, salads, or as a warm pasta topping—endless options!
Final Thoughts
This roasted butternut squash recipe holds a special place in my kitchen because it’s one of those simple dishes that really feels like a hug on a plate. It’s straightforward, wholesome, and full of comforting flavor. I encourage you to give it a try—it’s perfect for weeknight dinners, holiday meals, or anytime you want a little cozy goodness in your life. Once you get the hang of roasting squash this way, I bet you’ll find yourself coming back to it again and again. Happy roasting!
Print
Roasted Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This classic roasted butternut squash recipe delivers tender, caramelized cubes with golden edges, perfect as a flavorful side dish or a nutritious addition to salads, soups, and grain bowls. Simple to prepare and seasoned with olive oil, sea salt, and pepper, it highlights the natural sweetness of the squash.
Ingredients
Ingredients
- 1 butternut squash, peeled, seeds scooped, and cubed
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Squash: Peel the butternut squash, remove the seeds, and cut it into uniform cubes to ensure even roasting.
- Toss with Olive Oil and Seasonings: Place the squash cubes on the prepared baking sheet. Drizzle generously with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Toss the cubes gently to coat them evenly.
- Roast: Spread the cubes out in a single layer on the baking sheet. Roast in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and the squash is tender when pierced with a fork. Stir once halfway through cooking for even roasting.
- Garnish and Serve: Once roasted, sprinkle with chopped fresh parsley if desired. Serve warm as a side dish or incorporate into your favorite recipes.
Notes
- Learn how to roast butternut squash perfectly every time by cutting even-sized cubes and not overcrowding the pan to allow proper caramelization.
- Roasted butternut squash is versatile; use it in salads, bowls, soups, or as a hearty side dish.
- Extra seasoning such as cinnamon, nutmeg, or smoked paprika can add interesting flavors if desired.
- Store leftover roasted squash in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup roasted squash)
- Calories: 90
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
