This Roasted Butternut Squash recipe is the quintessential fall side dish. It is caramelized, tender, and a perfectly seasoned side that is simple enough for weeknight dinners but delicious enough for holiday feasts! Serve the squash piping hot and save on prep by using pre-cut squash if desired.
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.