If you’re looking for a cozy, simple side dish that brings a burst of autumnal warmth to any meal, you’re going to love this Roasted Butternut Squash Recipe. I absolutely love how the natural sweetness of the squash deepens as it roasts, creating those perfectly caramelized edges that make every bite so satisfying. When I first tried roasting butternut squash, I was amazed at how easy it is to get it just right, and trust me, once you master this, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Simple and Quick: From prep to plate in about 40 minutes—perfect for busy weeknights.
- Naturally Sweet Flavor: Roasting enhances the squash’s sweetness without any added sugar.
- Versatile Side Dish: Pairs beautifully with everything from roasted chicken to your favorite grain bowls.
- Easy to Customize: Add your own herbs and spices for a personal touch every time.
Ingredients You’ll Need
This Roasted Butternut Squash Recipe calls for just a handful of simple ingredients that come together perfectly. When shopping, choose a firm, heavy butternut squash with no soft spots, and don’t skimp on the olive oil—it really helps with that golden roast.
- Butternut squash: Look for a medium-sized squash for manageable cubing and the perfect ratio of flesh to skin.
- Extra-virgin olive oil: Use a good-quality oil so the squash gets a beautiful shine and richer flavor.
- Sea salt: Enhances sweetness and seasons the squash evenly.
- Freshly ground black pepper: Adds a subtle kick and rounds out the flavor.
- Fresh parsley (optional): A fresh herb garnish that adds color and a pop of brightness.
Variations
I’m all about tweaking this recipe to make it feel fresh. Sometimes I’ll toss in different spices or swap up the garnishes. Feel free to get creative and tailor it to your taste buds — you really can’t go wrong!
- Spicy Kick: I once tried adding a sprinkle of smoked paprika and cayenne pepper—my family went crazy for the smoky heat it brought.
- Herbal Twist: Fresh rosemary or thyme tossed in before roasting adds an earthy note that’s fantastic alongside poultry.
- Sweet & Nutty: Drizzle a touch of maple syrup and sprinkle with toasted pecans after roasting for a dessert-like side.
- Vegan Upgrade: This recipe is naturally vegan, but adding a dash of nutritional yeast can bring a cheesy flavor without dairy.
How to Make Roasted Butternut Squash Recipe
Step 1: Prep the Squash with Love
Start by peeling your butternut squash carefully — I like to use a large, sharp vegetable peeler for this step. Then, scoop out the seeds with a spoon and cut the squash into even cubes, about 1-inch pieces for the best roast. Making sure the cubes are roughly the same size is key to roasting them evenly, so you don’t end up with some burnt edges while others are still soft.
Step 2: Season and Oil Up
Place the squash cubes on a parchment-lined baking sheet (this is my secret to easy cleanup). Drizzle generously with extra-virgin olive oil and sprinkle sea salt and freshly ground black pepper over everything. I like to toss the cubes gently with my hands right on the sheet to coat them evenly—no need for complicated bowls here.
Step 3: Roast to Perfection
Pop the baking sheet into a preheated 400°F oven and roast for about 30 to 35 minutes. Around the 20-minute mark, it’s a good idea to stir or flip the squash cubes so they brown evenly on all sides. You’ll know it’s done when the edges look golden brown and caramelized, and the cubes feel tender when pierced with a fork.
Pro Tips for Making Roasted Butternut Squash Recipe
- Use Even Cubes: I learned that keeping the cubes uniform makes roasting much more consistent, so no piece gets over- or undercooked.
- Don’t Overcrowd the Pan: Give the squash some breathing room on the sheet to help it crisp up instead of steaming.
- Flip Halfway Through: Stirring about halfway ensures all sides get those gorgeous caramelized edges.
- Peeling with Confidence: I once struggled peeling butternut squash but switching to a sharp peeler made the process quick and safe.
How to Serve Roasted Butternut Squash Recipe
Garnishes
I love sprinkling chopped fresh parsley on top just before serving because it adds a vibrant pop of color and freshness that balances the roasted sweetness. You might also like to try toasted pumpkin seeds for a little crunch or a dusting of smoked paprika for a punch of smoky flavor.
Side Dishes
This roasted butternut squash pairs beautifully with roasted chicken or turkey — it’s a staple at my holiday dinners. You can also toss it into grain bowls with quinoa or farro, or serve alongside sautéed greens for an easy weeknight meal.
Creative Ways to Present
For a special occasion, I like to lay the squash cubes in a single layer on a large platter, drizzle with a balsamic reduction, and sprinkle with pomegranate seeds for color and a burst of tartness. This always impresses guests, especially when paired with a creamy dip or herbed yogurt sauce.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover roasted butternut squash in an airtight container in the fridge, where it stays fresh for up to 4 days. It makes a great quick addition to salads or wraps during the week!
Freezing
Freezing works well if you want to make a big batch ahead of time. After roasting, let the squash cool completely, then spread it on a baking sheet to flash freeze before transferring to a freezer bag. This prevents clumping, so you can grab just what you need within 2-3 months.
Reheating
I reheat leftovers in a skillet over medium heat for a few minutes to keep the edges crisp, or pop them in a 375°F oven for about 10 minutes. Avoid microwaving if you want to retain that roasted texture, but it’s still an option when time is tight.
FAQs
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Can I roast butternut squash without peeling it?
While it’s possible to roast butternut squash with the skin on, I find peeling it first gives you softer, more tender cubes. The skin can be a bit tough and chewy, but if you roast larger chunks and aren’t bothered by a bit of texture, you can definitely leave it on for extra nutrients and fiber.
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How do I tell when the butternut squash is done roasting?
You want the edges to be golden brown and caramelized, with the insides tender enough to pierce easily with a fork. Usually, this takes about 30 to 35 minutes at 400°F, but keep an eye on it starting around 25 minutes so it doesn’t burn.
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Can I add other vegetables to roast with the squash?
Absolutely! Carrots, sweet potatoes, and Brussels sprouts all roast beautifully alongside butternut squash. Just be sure to cut them into similar-sized pieces so everything cooks evenly.
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What if I don’t have parchment paper? Can I roast without it?
You can roast directly on a well-oiled baking sheet if you don’t have parchment paper, but clean-up might be a little trickier. The squash can stick and leave behind caramelized bits, which is delicious but a hassle to scrub off.
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Is this recipe suitable for meal prep?
Definitely! Roasted butternut squash keeps well in the fridge and can be reheated easily, making it a great component for meal prep bowls, salads, and easy dinners throughout the week.
Final Thoughts
Honestly, this Roasted Butternut Squash Recipe has become such a staple in my kitchen—it’s that comforting, no-fail side that never disappoints. I love how versatile it is, and it’s always a hit whether I’m cooking just for myself or a whole family dinner. Give it a shot, and I’m pretty sure you’ll be hooked too. It’s one of those recipes you’ll want to keep coming back to, especially when you need that little taste of cozy goodness in your life.
Print
Roasted Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious recipe for roasted butternut squash, perfectly caramelized with olive oil and seasoned with sea salt and black pepper. This easy side dish is ideal for a nutritious addition to any meal and can be garnished with fresh parsley for an extra burst of flavor.
Ingredients
Ingredients
- 1 butternut squash, peeled, seeds scooped, and cubed
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Squash: Peel the butternut squash, remove all seeds, and cut the flesh into evenly sized cubes to ensure uniform cooking.
- Toss with Seasoning: Arrange the squash cubes on the lined baking sheet, then drizzle with extra-virgin olive oil. Sprinkle with sea salt and freshly ground black pepper to taste, and toss to coat all pieces evenly.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash for 30 to 35 minutes, turning halfway through, until the cubes are tender and golden brown on the edges.
- Garnish and Serve: Remove the squash from the oven, optionally sprinkle with chopped fresh parsley, and serve warm as a flavorful side dish.
Notes
- For extra flavor, you can add a sprinkle of smoked paprika or cinnamon before roasting.
- Make sure to cut the squash into uniform pieces for even roasting.
- Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 4 days.
- This dish pairs excellently with roasted meats or can be added to salads and grain bowls.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 0mg
