Easy Roasted Butternut Squash
Perfectly Roasted Butternut Squash is delicious and versatile, whether you’re serving it as a flavorful vegetable side or using it in our favorite fall recipes like Butternut Squash Soup. Roasting squash in the oven is easy to do with this simple, no-frills method.
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As soon as the cooler months roll in, we have all of the cozy winter squash on the regular rotation. We love comforting veggie side dishes, from Maple Roasted Acorn Squash (which even our kids love!)to easy Spaghetti Squash. If you are a fan of roasted vegetables, this Oven-Roasted Butternut Squash is a must-try.
Simple Roasted Butternut Squash Recipe
Butternut squash is such a comforting food. It’s like a cross between a pumpkin and a sweet potato, making it the perfect ingredient for fall recipes. With its mild and pleasant natural sweetness, butternut squash lends itself well to roasting. We love adding roasted squash to salads or pureeing it into a silky smooth Butternut Squash Soup, and using it in our Roasted Sweet Potato Kale Salad (replacing the sweet potato).
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.
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 – You’ll need about 3 pounds of butternut squash (roughly one large squash).
- Olive Oil – Use a decent quality, extra virgin olive oil for roasting.
- Salt and Pepper – I recommend fine sea salt and freshly cracked black pepper for the best flavor.
How to Select and Store Butternut Squash
Here are the key things to look out for when selecting a perfect butternut squash:
- Weight – Pick up or weigh the squash, and choose one that’s heavy for its size.
- Color – Deep-colored butternut is often sweeter and more flavorful than a lighter-colored one.
- Skin – Check that the skin of the squash is 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 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 knife to cut the squash in half. Next, scrape and scoop out the seeds with a spoon.
- 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.
Pro Tip: Making a lot of squash? Keep the seeds. Like pumpkin seeds, butternut squash seeds can be lightly toasted in a skillet with butter (or oil) and a pinch of salt. They make a delicious, crispy garnish for soups and salads.
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 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.
Pro Tip: You can season, oil and toss the butternut squash right on the baking sheet if you want to save yourself some cleanup.
This recipe keeps it simple in terms of seasoning. Here are more ways to prepare your roasted butternut squash cubes:
- Cinnamon Roasted Butternut Squash – Toss with cinnamon and brown sugar.
- Spicy – Season with a pinch of crushed red pepper flakes or Cajun spice.
- Pecans – Drizzle with maple syrup and sprinkle with crushed pecans.
- Herbs – Garnish with dried or fresh thyme, rosemary, parsley, chives, or oregano.
- Bacon – Toss with cooked and diced bacon or pancetta.
- Parmesan Cheese – Sprinkle with freshly grated parmesan or pecorino.
No. 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.
Certainly. If you’re preparing butternut squash for a Thanksgiving or holiday crowd, go ahead and double or even triple the recipe as needed.
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.
Ways to Serve
Roasted butternut squash is a versatile addition to tons of easy meals. Whether we’re making this as a vegetable side 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 or Autumn Chopped Chicken 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.
If you’re roasting butternut squash ahead of time, or if you’re looking to keep your leftovers, here’s how to properly store and reheat roasted butternut squash:
- To Refrigerate: Store roasted squash in an airtight container in the fridge for up to 3-4 days. You can also chop and prepare the squash for roasting, and refrigerate the raw butternut squash cubes a day or two ahead.
- Freezing: To freeze roasted butternut squash cubes, leave them to cool completely on the baking sheet. Then, place the whole pan in the freezer. Once the squash is frozen solid, transfer the cubes to a freezer bag or freezer-safe container. They can be kept frozen for up to 12 months.
- To Reheat: Reheat roasted butternut squash in the oven at 350ºF, on the stovetop, or in the microwave until warmed through.
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 Butternut Squash Recipe
Roasted Butternut Squash is delicious and versatile, perfect to enjoy its own as a flavorful veggie side, or to use in your favorite fall recipes. Roasting squash in the oven has never been easier.
- 1 large butternut squash, (3 lbs)
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Preheat the oven to 400˚F with the rack in the center of the oven. Line a rimmed baking sheet with parchment paper or use a non-stick baking sheet.
Peel the butternut squash with a potato peeler going from the step to the base. Cut off the stem then cut the squash in half lengthwise. Scoop out and discard the seeds. Chop the squash into 1-inch chunks (they don’t have to be perfect, but keeping them even-sized will ensure even roasting).
Transfer squash to the baking sheet, drizzle with oil, salt, and pepper, and toss to combine.
Spread the squash evenly in a single layer and bake until fork-tender and golden brown in spots, about 35-40 minutes (depending on size), turning the squash after 20 minutes.
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Only way to roast butternut squash!! Terrific and simple!! My family loves it. The squash comes out tender and sweet with a nice olive oil flavor if you make the plain one. A friend got me hooked on the pre-cut cubes in the grocery store… makes for a quick and easy veggie that everyone likes..
Hello Mary, thanks for sharing your experience trying out this recipe. We’re glad that you love it!
Could I use frozen butternut squash instead of a whole one? If so, how many pounds would you recommend?
Thanks so much!
Hi Trish! I haven’t tested it to advise but I’m sure you could. Let us know how it turns out if you experiment.
On the oven roasted butternut squash, if I cut it up & store in refrigerator to roast the next day can I put the olive oil, salt & pepper with it also.
butternut Squash is too hard to cut. I love it but I cannot cut it. The cut up stuff at the market is mushy. I use acorn squash instead. Easier to take out the seeds & easier to cut.
Thank you so much for sharing that with me, Maryann! Ensure you have a very strong and sturdy knife to help it along.
This is so cozy and perfect for fall! I always love roasted veggies.
I’m so glad you enjoyed it, Katie!
Simplicity sometimes is the best! And this is the perfect simple way to add a great veggie side dish!
Absolutely! Thank you for your wonderful feedback, Andie!
Thank you for the great feedback!