Though local grocery stores carry butternut squash throughout most of the year, I always know it is fall when the squash displays grow, boasting large, fresh, and deep-colored beauties. Spaghetti, acorn, honeynut, and delicata galore, but nothing gets me quite in the season like a gorgeous butternut!
When roasted, butternut squash develops its natural sweetness and a nutty flavor all its own. Seasoned with simple seasonings like salt, pepper, and garlic powder, this versatile veggie is divine served on its own as a side, on salads, with grains, tucked into wraps, or stirred into soups. There really is no way to go wrong with it! Elevate the dish by switching up the spices (see my suggestions below) for additional renditions to enjoy all season long! For more squash recipes, check out my creamy butternut squash soup, stuffed acorn squash recipe, and cheesy butternut squash risotto.
What You Need to Make This Recipe
Butternut squash – choose a squash with a rich tan color and smooth skin. Trim the top and bottom of the squash before peeling and cutting for the easiest handling. If you cannot find butternut squash, honeynut and kabocha squash, sugar pumpkin, or even sweet potatoes can be substituted.
Extra virgin olive oil – with its peppery flavor, extra virgin olive oil contributes dimension and richness to this roasted squash recipe. Virgin olive oil or avocado oil can work in its place if desired, however.
How to Make Roasted Butternut Squash
1. Preheat the oven to 400 degrees Fahrenheit. Trim the top and bottom from your butternut squash, then peel with a vegetable peeler or sharp knife to remove the skin.
2. Cut the squash in half lengthwise and scoop out the seeds and soft flesh using a spoon or ice cream scoop.
3. Place the squash halves flat side down on the cutting board and cut into 1-inch slices or long strips. Then, cut into 1-inch cubes.
4. Transfer the squash cubes to a large bowl, drizzle with olive oil, and sprinkle with salt, garlic powder, and pepper. Toss well so the pieces are evenly coated.
5. Spread the squash out onto a large baking sheet in a single layer so the pieces are not touching each other. (You can line it with parchment paper for easier cleanup if desired.)
6. Bake for 15 minutes, then stir and continue baking until tender and golden brown, or for 10 to 15 minutes more. Sprinkle with more salt and pepper to taste, and serve immediately.
Pro Tips For Making This Recipe
- Use a sharp knife. Firm squashes like butternut can be difficult to cut, thanks to their waxy skin and high density. To make cutting easier and to prevent your knife from slipping, always use a sharp knife. I recommend a sturdy knife with a thick blade, such as a sharp chef’s knife.
- Cut the vegetables uniformly. Doing so will help them to roast evenly and will prevent burning.
- Save on prep by using pre-cut squash. Substitute a 2-pound package of pre-cut squash for the whole squash to save on time and hassle. If the squash pieces aren’t uniform or are larger than 1 inch, give them a quick chop before seasoning.
- Season the squash well. Salt and pepper enhance the flavors of the squash, deepening the caramelized flavor as it roasts. Don’t skimp on this step if possible, and use good quality fine sea salt if possible.
- Spread the vegetables out on the sheet pan. Space the squash out on the roasting pan so the juices can evaporate as the squash cooks, helping the squash to get nice and caramelized instead of mushy.
Frequently Asked Questions
Store leftover butternut squash in an airtight container in the refrigerator for 4-5 days. It can also be frozen in a freezer-safe container for up to 3 months, making it perfect for meal prep! Reheat the squash in the microwave for 1-2 minute intervals, stirring occasionally, or until warmed through. Note that the squash will have a softer texture when reheated from frozen, but it is still perfect to mash up or enjoy as-is.
Roast butternut squash is a delicious yet simple side dish that goes well with almost any fall or winter main dish such as roasted pork tenderloin, juicy roast chicken, or skillet blackened salmon. Add a bowl of this squash to your Thanksgiving or holiday table alongside roasted Brussels sprouts, creamy mashed potatoes, and my super easy green bean casserole for a complete and flavorsome feast.
Make this squash your own by adjusting the seasonings to your liking. For a sweet cinnamon finish, toss the squash with 1 tablespoon of maple syrup or packed brown sugar and replace garlic powder with 1 teaspoon of ground cinnamon. Add savory dimension by roasting the butternut squash with two pieces of chopped bacon or pancetta, drizzling with a tablespoon of maple syrup before serving. Discover additional herbal flavor profiles by seasoning with 1 tablespoon of fresh rosemary or thyme or 1 teaspoon of dried Herbs de Provence.
If you love this recipe try these out!
If you’ve tried this roasted butternut squash recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Roasted Butternut Squash
Equipment
- Large rimmed baking sheet
- mixing bowl
Ingredients
- 1 large butternut squash (about 3 pounds / 1.35kg)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper
Instructions
- Preheat oven to 400F.
- Trim the top and bottom from your butternut squash, then peel with a vegetable peeler to remove the skin. Cut the squash in half lengthwise and scoop out the seeds and soft flesh using a spoon. Cut into 1-inch cubes.
- Transfer cubes to a large bowl, drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss well so the pieces are evenly coated.
- Spread out onto a large baking sheet so the pieces are not touching each other.
- Bake for 15 minutes then stir and continue baking until tender and caramelized, 10 to 15 minutes more. Sprinkle with more salt and pepper to taste, and serve immediately.
Notes
- Use a sharp knife. Firm squashes like butternut can be difficult to cut, thanks to their waxy skin and high density. To make cutting easier and to prevent your knife from slipping, always use a sharp knife. I recommend a sturdy knife with a thick blade, such as a sharp chef’s knife.
- Cut the vegetables uniformly. Doing so will help them to roast evenly and will prevent burning.
- Save on prep by using pre-cut squash. Substitute a 2-pound package of pre-cut squash for the whole squash to save on time and hassle. If the squash pieces aren’t uniform or are larger than 1 inch, give them a quick chop before seasoning.
- Season the squash well. Salt and pepper enhance the flavors of the squash, deepening the caramelized flavor as it roasts. Don’t skimp on this step if possible, and use good quality fine sea salt if possible.
- Spread the vegetables out on the sheet pan. Space the squash out on the roasting pan so the juices can evaporate as the squash cooks, helping the squash to get nice and caramelized instead of mushy.
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