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    Home » Recipes » Side Dishes » Roasted Butternut Squash

    Roasted Butternut Squash

    Published: October 16, 2020 · Modified: Oct 16, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Learning how to roast butternut squash is so easy and the result is a delicious and healthy side dish that comes together in just a few minutes.  They're a tender and caramelized taste of fall that you can also use to make a hearty salad or velvety soup.

    Roasted butternut squash pieces on a golden baking sheet.
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    cubed roasted butternut squash spread across a baking sheet
    cubed roasted butternut squash spread across a baking sheet
    cubed roasted butternut squash spread across a baking sheet
    a close up cubed roasted butternut squash
    roasted butternut squash being cut on a cutting board
    cubed roasted butternut squash spread across a baking sheet
    cubed roasted butternut squash spread across a baking sheet
    cubed roasted butternut squash spread across a baking sheet
    cubed roasted butternut squash in a white bowl
    cubed roasted butternut squash in a blue and white platter
    cubed roasted butternut squash in a round serving dish
    A round white serving with with cubes of roasted butternut squash.

    When you’re looking for a really tasty and easy side dish that just so happens to be healthy then you’ve got to whip up a batch of roasted butternut squash. It makes great leftovers and is perfect for meal planning. 

    What You’ll Need for This Recipe

    Ingredients to make roasted butternut squash on a striped linen napkin.

    Butternut squash: Use a big three pounder or buy the precut squash if you’re in a hurry.

    Salt: If you’re using a fine table salt then use half of what the recipe calls for. The smaller crystal size means you’re adding a lot per teaspoon.

    How to Make Roasted Butternut Squash

    A halved butternut squash having it's seeds removed with a spoon.

    1. Preheat oven to 400F. Cut the top and bottom from your squash then peel the skin away. You can use a vegetable peeler but I find you have more control when using a knife.

    2. Carefully cut the squash down the middle then use a spoon to scrape out the seeds and soft tissue.

    Butternut squash getting cut into one inch cubes.

    3. Slice the halves into one inch thick pieces then cut into roughly one inch cubes. 

    4. Combine the butternut squash pieces, salt, pepper, and olive oil in a large bowl then toss together until the pieces are evenly coated.

    Butternut squash pieces getting turned over with tongs.

    5. Transfer the butternut squash pieces onto a large baking sheet or two quarter sheets and then spread the pieces out so they are not touching. Bake for 15 minutes.

    6. Remove the pan from oven then use tongs to flip each cube upside down and bake for an additional 10 minutes.

    A round porcelain serving bowl filled with roasted butternut squash.

    Pro Tips for this Recipe

    • Sharpen your knife. A dull knife is nobody’s friend when you’re chopping large vegetables.
    • You don’t need to peel away the lighter colored flesh just below the skin. It is not noticeable after baking. 
    • Pre cut squash is a great option especially if you’re wary wielding a big knife.
    • Add flavors you enjoy! Maple syrup, brown sugar, cinnamon, thyme, and rosemary all pair well with butternut squash.
    • Keep your rack in the middle. If you need to shuffle two baking sheets then use the upper and lower third switching racks halfway through the bake. 

    Roasted butternut squash in a blue and white serving dish.

    Frequently Asked Questions

    Do you have to peel a butternut squash before roasting?

    If you’re cubing it then it should be peeled however you can definitely roast a halved butternut squash in which case you do not need to peel the skin. 

    What does it taste like?

    Roasted butternut squash tastes like a cross between sweet potato and pumpkin. It’s slightly sweet with a nutty squash taste, which pairs well with both sweet and savory flavors.

    What is the easiest way to peel a butternut squash?

    Cut the top and bottom from your squash then either us a vegetable peeler or knife to pare the skin away. In either case remember to cut away from yourself and have the squash in a stable position on a cutting board. 

    How long does it last?

    Your roasted butternut squash will last up to four days in the refrigerator if stored in a sealed container. 

    If you love this recipe try these out!

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    If you’ve tried this Roasted Butternut Squash recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    Cubes of roasted butternut squash on a piece of white parchment paper.
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    5 from 2 votes

    Roasted Butternut Squash

    And easy and delicious side dish that goes with everything!
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6 people
    Calories 118kcal
    Author John Kanell

    Equipment

    • Knife
    • Baking Sheet
    • Large bowl
    • Tongs

    Ingredients

    • 1 Butternut squash large, about 3lbs
    • 1 tsp kosher salt
    • 1/4 tsp pepper plus more to taste
    • 3 tbsp olive oil 45mL

    Instructions

    • Preheat oven to 400F. Trim the top an bottom from your butternut squash then remove the skin with a sharp knife or vegetable peeler. Stand the squash on its base and cut or peel in downward motions.
    • Cut the squash down the middle and remove the seeds and soft flesh using a spoon then slice into 1 inch pieces and cube.
    • Transfer cubes to a large bowl then drizzle with olive oil and sprinkle with salt 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; you may need to use two smaller baking sheets. Bake at 400F for 15 minutes then use tongs to flip each piece over and bake and additional 10-15 minutes or until tender and caramelized.

    Notes

    • Sharpen your knife, a dull knife is nobody's friend when you're chopping large vegetables.
    • You don't need to peel away the lighter colored flesh just below the skin, it is not noticeable after baking. 
    • Pre cut squash is a great option especially if you wielding a big knife.
    • Add flavors you enjoy! Maple syrup, brown sugar, cinnamon, thyme and rosemary all pair well with butternut squash.
    • Keep your rack in the middle. If you need to shuffle two baking sheets then use the upper and lower third switching racks halfway through the bake. 

    Nutrition

    Serving: 1.5cups | Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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