Description
This Oven-Roasted Butternut Squash is sweet, savory, and perfectly caramelized. Roasting brings out its natural sweetness while adding a hint of crispiness on the edges. It’s an easy and healthy side dish that pairs well with any meal—from fall roasts to weeknight chicken!
Ingredients
1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed (about 5–6 cups)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, or a pinch of cinnamon for extra flavor
Instructions
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Preheat oven: Set oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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Prepare squash: In a large bowl, toss cubed squash with olive oil, salt, pepper, and any optional seasonings.
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Roast: Spread squash evenly on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and edges are golden and caramelized.
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Serve: Serve warm as a side dish, toss into salads or grain bowls, or use as a base for soups.
Notes
For a sweet variation, drizzle with maple syrup and a sprinkle of cinnamon before roasting.
Roasted squash keeps well in the fridge for up to 4 days and is great for meal prep.
Freeze leftovers and reheat in the oven or air fryer to crisp them back up.