Hey y'all! If you're searching for a cozy, crowd-pleasing side dish, this Roasted Butternut Squash recipe is about to become your go-to. With its golden caramelized edges and sweet, nutty flavor, it's perfect for weeknight dinners, holiday feasts, or meal prep. Whether you're serving vegetarians, picky eaters, or just craving a hearty veggie dish, this easy recipe has something for everyone. Let's get cooking!
Why You'll Love This Roasted Butternut Squash
- Simple to prepare: Just a handful of ingredients and basic kitchen tools are all you need.
- Naturally sweet and savory: Roasting brings out the squash's caramelized, nutty notes.
- Versatile: Works perfectly as a healthy side, salad topping, or grain bowl addition.
- Nutrient-rich: Loaded with vitamins, fiber, and antioxidants.
- Meal prep-friendly: Keeps well and is easy to reheat for quick meals.
Ingredients for Roasted Butternut Squash
- 1 medium butternut squash (about 2 to 2.5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon chopped fresh thyme or rosemary (optional)
How to Make Roasted Butternut Squash
Prep the Butternut Squash
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Carefully peel the butternut squash with a vegetable peeler. Slice off both ends, cut the squash in half lengthwise, and scoop out the seeds. Cut into ¾-inch cubes.
Season the Squash
- Transfer cubes to a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss well to coat evenly.
Roast to Perfection
- Spread the squash cubes in an even layer on the prepared baking sheet. Make sure they're not overcrowded so they get beautifully crispy edges.
- Roast for 25-30 minutes, flipping once halfway, until the squash is golden, lightly caramelized, and fork-tender.
Add Herbs & Serve
- If using, sprinkle fresh herbs over the squash right when it comes out of the oven. Serve warm and enjoy!
Notes for Perfect Roasted Butternut Squash
- For a complete guide to prepping butternut squash, check this tutorial on Simply Recipes.
- For extra crispiness, make sure your cubes are similar in size and don't overcrowd the pan.
- If you love a hint of sweetness, try tossing with a teaspoon of maple syrup before roasting.
Roasted Butternut Squash Variations
- Spicy Roasted Butternut Squash: Add ¼ teaspoon cayenne pepper for a spicy kick.
- Sweet Cinnamon Version: Toss with 1 tablespoon brown sugar and ½ teaspoon cinnamon before roasting.
- Parmesan Herb Roasted Squash: Finish with ¼ cup grated parmesan cheese and fresh basil after baking.
Required Equipment for Roasted Butternut Squash
- Large chef's knife
- Vegetable peeler
- Cutting board
- Large mixing bowl
- Rimmed baking sheet
- Parchment paper (optional, for easy cleanup)
Roasted Butternut Squash Storage Instructions
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4-5 days. To freeze, lay the cubes in a single layer on a baking sheet until frozen, then transfer to freezer bags for up to 2 months. Reheat in the oven at 400°F (200°C) until warmed through and crispy again.
Serving and Pairing Suggestions for Roasted Butternut Squash
- Toss with arugula, toasted pecans, and feta for a fall salad.
- Serve alongside roasted chicken, steak, or salmon.
- Use as a hearty topping for grain bowls or mix into risotto.
Pro Tips for The Best Roasted Butternut Squash
- For the most caramelized flavor, use a hot oven and avoid crowding the pan.
- Cut even-sized cubes for uniform cooking and texture.
- Want to know more about the nutritional benefits? Check out this guide to butternut squash nutrition on Healthline.
FAQ About Roasted Butternut Squash
- Do I have to peel butternut squash before roasting?
- Peeling is recommended for the best texture, as the skin can be tough; if your squash is young and skin is thin, you can leave it on.
- How do I know when Roasted Butternut Squash is done?
- The cubes are done when caramelized on the edges and easily pierced with a fork.
- Can I prep butternut squash ahead of time?
- Absolutely! Peel and cube the squash the night before, store in the fridge, and roast when ready (see prepping tips here on Bon Appétit).
Prep time: 10 minutes Total time: 40 minutes
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
-
1Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
-
2In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, black pepper, dried thyme, garlic powder, and smoked paprika if using.
-
3Spread the seasoned squash cubes evenly on the prepared baking sheet in a single layer.
-
4Roast in the preheated oven for 25-30 minutes, flipping once halfway through, until the squash is golden and tender.
-
5Remove from oven and sprinkle with fresh parsley before serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!