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Roasted Butternut Squash

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This easy recipe for Roasted Butternut Squash takes this slightly sweet fall vegetable, seasons it with herbs, and is baked until fork tender. This sweet and savory side dish is perfect to serve next to a comforting meal or holiday dinner!

Sometimes the best side dishes are the most simple. When you use a base like a butternut squash, you know it’s going to be good!

Butternut squash is a type of squash that is slightly sweet and nutty. It has a creamy orange color and is very similar tasting to a pumpkin. Butternut squash is available year-round but is best tasting during the fall and winter months. 

The best way to cook butternut squash is to roast it in the oven. Oven roasting brings out the natural sweetness of the butternut squash which pairs well with many dishes. In this recipe, we take basic butternut squash and toss it with dried herbs and roast it until it’s fork-tender and perfect!

Close up of a platter of roasted butternut squash with a serving spoon.

Why You’ll Love This Recipe

  • It’s a great combination of sweet and savory with lots of flavors. 
  • You can serve it on a weeknight or as a side dish for Thanksgiving or Christmas. 
  • A great way to use in-season butternut squash in the fall. 
  • The entire dish is made from start to finish in less than one hour. 
  • You can prep the butternut squash ahead to save you time.

Ingredients You’ll Need

  • Butternut Squash – This Fall squash is cut into 1-inch cubes for roasting. 
  • Olive Oil – Helps the squash to roast properly and stay tender on the inside. 
  • Salt & Pepper – Balances and enhances the naturally sweet flavor of the squash. 
  • Dried Herbs – You’ll need a mix of dried oregano, rosemary, thyme, and sage to properly season the butternut squash and give it an herb taste.
Roasted butternut squash on a baking sheet.

How To Make Oven Roasted Butternut Squash

  1. Prepare for baking: Preheat your oven to 375°F. Line a 12×16 baking pan with either parchment paper or nonstick aluminum foil. Set aside. 
  2. Prepare the butternut squash: With a sharp knife, cut off the ends of the butternut squash and cut in half widthwise. This will make it easier to peel. Using a vegetable peeler, peel the tough skin off of the butternut squash. Slice the round portion in half and use a spoon to scoop out the seeds. Then, cut the flesh into 1-inch cubes. 
  3. Season the butternut squash: In a large bowl, add the diced butternut squash along with the herbs and olive oil. Toss to fully coat, then distribute onto the prepared baking sheet and spread out in a single layer. 
  4. Bake until tender: Place the prepared baking pan in the oven and bake for 10 minutes. Remove, toss with tongs, then turn the oven up to 425°F and continue to cook for 10-15 minutes or until the butternut squash is lightly browned and fork-tender.
Collage showing how to make butternut squash.

Roasted Butternut Squash Tips

  • Butternut squash can sometimes be a bit difficult to cut since it is a very dense vegetable. Make sure you are using a sharp knife very carefully. If you want to take a shortcut,  you can usually purchase pre-cut butternut squash at the grocery store. 
  • When chopping into cubes, it’s best to make sure they are cut all the same size. This will ensure that everything bakes evenly. 
  • While some squash can be cooked with the peel on, butternut squash has a peel that is tough and fibrous and should be removed with a vegetable peeler before cooking. 
  • When placing the seasoned squash on a baking sheet, make sure it’s in a single layer. This will help the squash roast and not steam.

Variations & Serving Suggestions

  • Instead of dried herbs, try using some freshly chopped herbs to mix in with the butternut squash. 
  • Roasted butternut squash makes a great addition to a healthy Apple Cranberry Walnut Salad or serve alongside Apple Cider Marinated Pork Loin
  • Give this recipe a sweet twist by omitting the herbs and dusting with cinnamon or pumpkin pie spice instead. 
  • Toss some into a pot of Homemade Vegetable Soup to add a hearty and sweet flavor. 
  • Replace the carrots in this Turkey Pot Pie with some roasted butternut squash.
Butternut squash in a white bowl.

Storing & Freezing

Storing: Leftover roasted butternut squash can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave or heat in a skillet over medium low heat until warmed through. 

Freezing: The best way to freeze cooked butternut squash is to prepare a baking sheet with parchment paper and place the cooked squash in a single layer on the pan. Let it freeze overnight, then remove from the baking sheet and add to a freezer-safe bag or container. Freeze for up to 3 months.

Thaw in the fridge overnight before heating and serving. The thawing will make the butternut squash a bit more mushy, but still delicious!

Do I need to peel butternut squash before roasting?

Yes. The skin on butternut squash is very tough and fibrous and does not break down when cooked in the oven. Therefore it is best to peel with a vegetable peeler or very sharp knife before roasting.

What do you eat butternut squash with?

Butternut squash is a great side dish for any meal and pairs especially well with dinner recipes that contain chicken, pork, or turkey as the main protein.

Is butternut squash healthier than potato?

This highly depends on your definition of health. While these two vegetables are similar in texture, a potato contains double the amount of calories and fiber while butternut squash is a bit lighter. Either are healthy options in a balanced way of eating!

White bowl filled with cooked butternut squash cubes.

Roasted Butternut Squash

Yield: About 3-4 Cups
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This easy recipe for Roasted Butternut Squash takes this slightly sweet fall vegetable, seasons it with herbs, and is baked until fork tender. This sweet and savory side dish is perfect to serve next to a comforting meal or holiday dinner!

Ingredients

  • 4 cups butternut squash, cut into 1-inch cubes
  • ⅓ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon oregano
  • ½ teaspoon rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon rubbed sage

Instructions

  1. Preheat the oven to 375°F, and line a large 12x16-inch baking pan with parchment paper or nonstick aluminum foil.
  2. Add all of the ingredients to a large bowl, and toss to combine. Transfer the squash to the prepared baking sheet, and spread into an even layer.
  3. Bake for 10 minutes, flip, then turn the oven heat up to 425°F.
  4. Continue to bake for 10 to 15 minutes or until the squash is tender and lightly browned.
  5. See post for storage recommendations.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of squash. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Karla Rae Photography.

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Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 242Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 538mgCarbohydrates: 22gFiber: 7gSugar: 4gProtein: 2g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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