Our Roasted Butternut Squash recipe takes this slightly sweet fall squash, seasons it with herbs, and bakes it until fork tender. Serve this savory side dish in your favorite soup or on the holiday dinner table.
Sometimes the best side dishes are the simplest. When you use a base like a butternut squash, you know it’s going to be good!
The seasons are changing, the weather is cooling down, and that means it’s time to make comfort food. We love warm, hearty, comforting dishes any way we can get them. That includes breakfast, lunch, dinner, and even side dishes.
This roasted butternut squash doesn’t disappoint. It’s savory and slightly sweet all rolled into one. Some of our comfort food favorites are Broccoli Cheddar Soup, Garlic Mashed Potatoes, and Chicken Pot Pie.
Butternut Squash Recipe
Our butternut squash recipe shows you how to roast this slightly sweet, orange fruit (yep, squash is technically a fruit) perfectly every time. Once roasted, butternut squash turns a dark orange color and its sugars caramelize and turn sweet.
While squash is available year-round but is best tasting during the fall and winter months. If you’ve never tried roasted squash before, you’ll want to give it a try during the fall and winter months. Our recipe is incredibly simple and uses minimal ingredients. Then, roast the squash until it’s fork-tender and perfect!
Ingredients You’ll Need
- Butternut Squash – Peeled and cut into 1-inch cubes for roasting. This is the perfect size for roasting.
- Olive Oil – Helps the squash to roast properly without drying out.
- Salt and 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.
How To Make Oven Roasted Butternut Squash
- 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.
- Prepare the butternut squash: 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. Next, cut the squash in half lengthwise. Then, cut the flesh into 1-inch cubes.
- 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.
- 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.
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 and 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 an 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 heartier texture, or roast enough to make a pot of Butternut Squash Soup.
- Replace the carrots in this Turkey Pot Pie with some roasted butternut squash.
- Top with some Candied Pecans to add a sweet, nutty texture.
How do you store roasted squash?
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.
Can you freeze roasted butternut squash?
Yes, you can! 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 for several hours or up to overnight, then remove from the baking sheet and add to a freezer-safe bag or container. Freeze for up to 3 months.
Thaw the squash in the fridge overnight before heating and serving. The thawing will make the butternut squash a bit softer, but still delicious!
What if the squash to hard in texture to safely cut?
It’s important to safely dice the butternut squash. If you’re unable to easy and safely cut the squash, place it in the microwave for several minutes until it’s soft enough to dice. The moisture from the squash will soften the flesh making it easier to cut. Just make sure to check it every 30 to 45 seconds. You don’t want to cook the squash and make it too soft.
Can you roast a whole butternut squash?
The best way to do this is cut the squash in half lengthwise, scoop out the seeds, and brush flesh with oil. Place the squash, flesh side up, on a prepared baking sheet and sprinkle with seasoning. Bake on 375°F for about 40 to 45 minutes or until fork tender. Allow the squash to cool until it’s easy to handle. Then, scoop out meat and use it in your favorite recipes.
What are other spices to flavor butternut squash?
We are partial to savory flavors that pair nicely with the natural sweetness of the squash, but there are several other options.
- Ground cinnamon.
- Ground nutmeg.
- Brown sugar (just a sprinkle).
- Pumpkin pie spice.
- Apple pie spice.
- Gingerbread spice (just a pinch).
- Seasoned salt.
- Paprika (smoked or sweet).
- Chili powder.
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- 4 cups butternut squash cut into 1-inch cubes
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon oregano dried
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried
- ½ teaspoon rubbed sage
- Preheat the oven to 375°F, and line a large 12×16-inch baking pan with parchment paper or nonstick aluminum foil.
- 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.4 cups butternut squash¼ cup olive oil1 teaspoon kosher salt½ teaspoon ground black pepper½ teaspoon oregano½ teaspoon rosemary½ teaspoon thyme½ teaspoon rubbed sage
- Bake for 10 minutes, flip, then turn the oven heat up to 425°F.
- Continue to bake for 10 to 15 minutes or until the squash is tender and lightly browned.
- See post for storage recommendations.