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+ servings
Cubes of roasted butternut squash on a piece of white parchment paper.

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


  • Knife
  • Baking Sheet
  • Large bowl
  • Tongs


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


  • 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.


  • 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. 


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