Easy Roasted Butternut Squash

Perfectly Roasted Butternut Squash is not only delicious but also incredibly versatile. Whether you’re enjoying it as a flavorful vegetable side dish or incorporating it into your favorite fall soups, this simple, no-fuss method makes roasting squash in the oven a breeze.

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As soon as the cooler months roll in, we start rotating all our favorite cozy winter squash dishes. We love comforting veggie side dishes, from Maple Roasted Acorn Squash (which even our kids love!) to easy Spaghetti Squash. If you’re a fan of roasted vegetables, this Oven-Roasted Butternut Squash is a must-try.

Roasted Butternut Squash Recipe

Butternut squash is my Fall comfort food. It’s like a cross between a pumpkin and a sweet potato, making it the perfect ingredient for fall recipes. With its mild, natural sweetness, butternut squash is ideal for roasting. We love tossing roasted squash into salads, blending it into a silky smooth Roasted Butternut Squash Soup, or even swapping it for sweet potatoes in our Roasted Sweet Potato Kale Salad.

We can’t get enough of this simple method for roasting butternut squash in the oven. If you’re looking to really let the flavors of cozy, baked butternut squash shine this fall, let this tutorial be your guide.

Ingredients

The key to perfect roasted squash is in a few good quality ingredients. Don’t forget to refer to the recipe card for the full amounts you’ll need.

• Butternut Squash – The star of the dish, this squash provides a sweet, nutty flavor and a tender texture when roasted. You’ll need about 3 pounds, roughly the size of one large squash, to get a good amount for serving.
• Olive Oil – Extra virgin olive oil helps to evenly coat the squash, ensuring it roasts to a golden, crispy exterior while keeping the inside flesh tender. Use a decent quality olive oil to add a subtle, rich flavor.
• Salt and Pepper – I recommend fine sea salt and freshly cracked black pepper for the best flavor. The salt enhances the natural sweetness of the butternut squash, while the pepper adds a touch of warmth and depth.

How to Select and Store Butternut Squash

Butternut squash is a tan-colored winter squash that’s shaped a bit like an upside-down light bulb. It grows on a vine like a pumpkin does, and has a similar sweet and slightly nutty taste. Here are the key things to look out for when selecting a perfect butternut squash:

• Weight – Choose one that’s heavy for its size.
• Color – Deep-colored butternut is often sweeter and more flavorful than a lighter-colored one.
• Skin – It should be smooth and free from marks or punctures.
• Stem Attached – The stem should be dry and firmly attached.

Once you’ve chosen your squash, store it in a cool and dry location away from direct sunlight. They’ll usually keep for several weeks.

How to Cut Butternut Squash

You don’t need to enter into a wrestling match with butternut squash in order to have it ready for roasting. Here’s a short tutorial on how to effortlessly peel and cut a whole butternut squash:

• How to Peel: Use a potato peeler, or a vegetable peeler to peel from stem to base. Peeling a butternut squash is a bit like peeling a potato but with tougher skin. 
• Remove the Seeds: On a sturdy cutting board, use a large, sharp knife to cut the squash in half. Next, using a spoon, scrape and scoop out the seeds of the butternut squash halves.
• Cut into Cubes: Cut the butternut into chunks, aiming for about an inch in size. The more equal in size your cubes are, the more evenly the squash will roast. 

If you prefer not to peel the skin, you can also roast the squash by cutting it in half, and placing it cut-side down as you would with Acorn Squash or Spaghetti Squash. Roast until it’s easily pierced with a fork.

How to Roast Butternut Squash

With the squash peeled, chopped, and ready, it’s time to get it into the oven. Here’s how to roast butternut squash in three quick steps: 

• Season – Toss the chopped squash with olive oil, salt, and pepper.
• Assemble – Lay the butternut squash chunks out onto a greased or lined baking sheet. Make sure they’re in a single, even layer.
• Bake – Bake the squash at 400ºF for 40 minutes, turning the chunks halfway through, until golden brown and tender. 

If you prefer not to peel the skin, you can also roast the squash by cutting it in half, and placing it cut-side down as you would with Acorn Squash or Spaghetti Squash. Roast until it’s easily pierced with a fork.

Ways to Serve Roasted Butternut Squash

Roasted butternut squash is a versatile addition to tons of easy meals. Whether we’re making this as a simple side dish or roping it into another recipe, we never run short of ways to use up butternut squash.

• With Protein – Juicy Roast Turkey or Roasted Beef Tenderloin makes a great main with a side of simple roasted squash.
• Salad – Add roasted butternut squash to a fresh Cobb Salad, Autumn Chopped Chicken Salad or use squash instead of sweet potatoes in Roasted Sweet Potato Salad.
• Soup – Roast and puree your squash into rich and creamy Butternut Squash Soup.
• Pasta – Roasted squash cubes make a great addition to creamy pasta and vegetarian lasagna recipes.

You’ll see – there’s no need to be intimidated by butternut squash. With a quick bake in the oven, it may just become your new favorite Fall vegetable.

More Roasted Vegetable Recipes

If you love this oven-roasted butternut squash, then you won’t want to miss these other Roasted Vegetables. Roasting is our favorite way to bring out the best flavors of Fall vegetables and squash.

• Sweet Potatoes and Bacon
• Roasted Cauliflower
• Maple Roasted Acorn Squash
• Spaghetti Squash
• Roasted Potatoes
• Oven-Roasted Broccoli
• Roasted Carrots
• Roasted Asparagus with Bacon
• Roasted Tomato Salsa