Oven-Roasted Butternut Squash

Oven-Roasted Butternut Squash is a simple, nutritious, and flavorful side dish made by tossing cubed squash with olive oil and seasonings, then roasting until golden and tender. With its natural sweetness and caramelized edges, it’s the perfect addition to fall meals or holiday spreads.

Why You’ll Love This Recipe

This dish is incredibly easy to make and packs both flavor and nutrition. Roasting brings out the natural sweetness of butternut squash, giving it a crispy exterior and soft, creamy center. It pairs well with everything from roasted meats to grain bowls and salads—and it’s naturally vegan and gluten-free.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash (peeled, seeded, and cubed)
• Olive oil
• Salt
• Freshly ground black pepper

Optional add-ins:

• Garlic powder or smoked paprika
• Cinnamon or nutmeg (for a sweet version)
• Fresh herbs like thyme or rosemary

directions

1. Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Squash: Peel the squash, cut it in half lengthwise, scoop out the seeds, and cube into even 1-inch pieces.
3. Season: Place squash cubes in a large bowl. Toss with olive oil, salt, pepper, and any additional spices or herbs.
4. Arrange on Baking Sheet: Spread the cubes out in a single layer, leaving space between pieces for even roasting.
5. Roast: Bake for 25–35 minutes, flipping halfway through, until the squash is golden brown and fork-tender.
6. Serve: Enjoy warm as a side dish or add to salads, bowls, or pasta.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Sweet: Toss with maple syrup and cinnamon for a sweet side dish.
• Savory: Add garlic, paprika, or cumin for a smoky twist.
• Herby: Mix in chopped fresh thyme, rosemary, or sage before roasting.
• Cheesy: Sprinkle with parmesan during the last 5 minutes of roasting.
• Spicy: Add a pinch of cayenne or chili powder for heat.

storage/reheating

Store leftover roasted squash in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or microwave in 30-second intervals until warm. It can also be frozen for up to 2 months—thaw in the fridge before reheating.

FAQs

Do I need to peel butternut squash before roasting?

Yes, for cubed roasted squash, peeling is recommended for the best texture.

How do I make squash easier to cut?

Microwave the whole squash for 2–3 minutes to soften slightly before peeling and cutting.

Can I roast squash halves instead of cubes?

Yes, adjust the cook time to 45–60 minutes depending on size.

Should I use fresh or pre-cut squash?

Either works! Pre-cut saves time, but fresh offers better texture and flavor.

What’s the best oil to use?

Olive oil is ideal, but avocado oil or melted coconut oil also works well.

Can I add other veggies to roast with it?

Yes—carrots, sweet potatoes, and Brussels sprouts roast well with squash.

Why is my squash soggy?

Avoid overcrowding the pan and use a high heat to encourage caramelization.

Is roasted squash healthy?

Yes, it’s rich in vitamins A and C, fiber, and antioxidants.

Can I use this for meal prep?

Absolutely—it holds up well in the fridge and reheats easily.

What goes well with roasted squash?

It pairs with roast chicken, quinoa, kale salad, risotto, or fall-themed grain bowls.

Conclusion

Oven-Roasted Butternut Squash is an easy, flavorful, and nutritious side dish that complements a wide variety of meals. Whether you season it sweet or savory, it’s sure to bring cozy, caramelized flavor to your fall and winter table. With just a few ingredients and minimal prep, it’s a must-have recipe for any home cook.

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