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.
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 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.
Pro Tip:
Save yourself some cleanup by seasoning, oiling, and tossing the butternut squash directly on the sheet pan.
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.
Variations
This recipe keeps the seasoning simple, but here are some additional ways to elevate 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, chili powder, or Cajun spice.
- Pecans – Drizzle with maple syrup when roasting potatoes then sprinkle with crushed pecans in the last 5 minutes of roasting.
- Herbs – Garnish with dried or fresh herbs such as thyme, rosemary, parsley, chives, garlic, or oregano.
- Bacon – Toss with the bacon fat before roasting for more flavor. Top with cooked and diced bacon or pancetta to serve.
- Parmesan Cheese – Sprinkle with freshly grated parmesan or pecorino.
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.
Make-Ahead
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: Allow the roasted butternut squash to cool completely on the baking sheet. Then, place the entire pan in the freezer. Once the squash is frozen solid, transfer the cubes to a freezer bag or freezer-safe container. They can be stored in the freezer 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 Carrots
- Roasted Asparagus with Bacon
- Roasted Tomato Salsa
Roasted Butternut Squash Recipe
Ingredients
- 1 large butternut squash, (3 lbs)
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- 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 or vegetable peeler going from the stem to the base. Cut off the stem, then halve the squash lengthwise. Scoop out and discard the seeds. Chop the squash into 1-inch chunks— they don’t have to be perfect, but keeping them evenly 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 on the baking sheet and bake until fork-tender and golden brown in spots, about 35-40 minutes, depending on the size. Be sure to turn the squash after 20 minutes for even roasting.
Notes
Variations:
- Cinnamon – Toss with cinnamon and brown sugar.
- Spicy – Season with a pinch of crushed red pepper flakes, chili powder, or Cajun spice.
- Pecans – Sprinkle with crushed pecans in the last 5 minutes of cooking.
- Herbs – Toss with dried herbs or garnish with fresh herbs such as thyme, rosemary, parsley, chives, garlic, or oregano.
- Bacon – Toss with the bacon fat before roasting for more flavor. Top with cooked and diced bacon or pancetta to serve.
- Parmesan Cheese – Sprinkle with freshly grated parmesan or pecorino.