This Roasted Butternut Squash Cubes with Sage is the perfect sweet and savory side dish. It’s made with bites of butternut squash seasoned with the perfect blend of dried herbs and roasted until crisp-tender and caramelized.
Easy Oven Roasted Butternut Squash Recipe
Sometimes the best side dishes are the simplest ones! And this oven-roasted butternut squash is one of the best!
This recipe is incredibly simple, uses minimal ingredients, and is the perfect way to round out a warm, comforting fall or winter meal.
This recipe can be made as-is or adjusted with different seasonings to suit your needs. Enjoy as a side dish or serve as part of another recipe! The possibilities are endless.
How to Roast Butternut Squash
Roasting really is the best way to cook butternut squash! Not only does it taste delicious, but it’s so quick and simple too!
See the recipe card below for the ingredient amounts and full instructions.
- Use a vegetable peeler to peel the skin off of the squash, then slice it into two halves width-wise. Use a spoon to scoop out the seeds, then cut each half in half again lengthwise. Cut into 1-inch cubes.
- In a bowl, combine butternut squash, herbs, and oil. Toss to coat, then spread onto a parchment or foil-lined baking sheet.
- Bake the squash for 10 minutes at 375ºF, increase the heat to 425ºF, then continue cooking for another 10-15 minutes or until fork-tender.
Tips and Notes
- Butternut squash is pretty dense, so it’s sometimes difficult to cut. Use a sharp knife and cut carefully.
- If you’re struggling to cut into the squash, you can microwave it for several minutes or until it is just soft enough to slice into. Simply microwave the whole squash, in 30-45 second increments, until softened. Be careful not to microwave too much. We don’t want to actually cook it!
- For a shortcut, you can also just buy pre-cubed butternut squash at the store.
- Make sure you chop the squash up into even 1-inch cubes so it cooks at the same rate.
- Roast in a single layer. If the squash is layered on top of itself it will steam rather than roast. Spread everything out so you get that delicious, caramelized, crisp-tender texture.
- Use fresh herbs. Swap the dried herbs out for freshly chopped herbs instead.
- Make it sweet. Omit the herbs and dust with cinnamon, pumpkin pie spice, apple pie spice, or even gingerbread spice.
- Spice it up. Add a sprinkle of seasoned salt, paprika, or chili powder for a spicier flavor twist.
- Add nuts. Top your squash off with candied pecans for a sweet, nutty crunch.
Oven-roasted butternut squash makes an excellent side dish and can also be used as part of another recipe! So tasty and so versatile!
Refrigerator: Leftover roasted butternut squash will last in an airtight container in the fridge for up to 5 days.
Reheating: To reheat, warm either in the microwave or over medium-low heat in a skillet until warmed through.
Freezer: To freeze leftover squash, lay it out on a baking sheet with parchment paper and place in the freezer for several hours or overnight until frozen solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
When you’re ready to serve, thaw overnight in the fridge, then warm in the oven and serve. The texture will be a bit softer, but it will still be delicious.
Do You Need to Peel Butternut Squash Before Roasting?
Yes! While some squash can be cooked with the peel on, butternut squash peel is tough and fibrous and should definitely be removed before cooking.
To remove the peel, simply use a vegetable peeler! If you don’t have a vegetable peeler, you can carefully slice it off with a sharp knife.
How Long Does It Take For Butternut Squash to Soften in the Oven?
Since the butternut squash is diced up into 1-inch cubes, it needs just 20-25 minutes to soften up perfectly in the oven.
If you chop the squash up in bigger or smaller pieces, the cooking time will vary.
Why Is My Roasted Butternut Squash Soggy?
If your roasted butternut squash comes out soggy, then you may have just used too much oil. The ¼ cup of olive oil listed in this recipe is perfect for coating, but not smothering, the squash cubes.
I recommend measuring it out so you get the perfect ratio and the perfect texture!
Recipe Card with Ingredient Amounts and Instructions
- 4 cup(s) butternut squash, cut into 1-inch cubes
- ¼ cup(s) olive oil
- 1 teaspoon(s) kosher salt
- ½ teaspoon(s) ground black pepper
- ½ teaspoon(s) dried oregano
- ½ teaspoon(s) dried rosemary
- ½ teaspoon(s) dried thyme
- ½ teaspoon(s) rubbed sage
- Preheat the oven to 375°F, and line a large 12x16-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 cup(s) butternut squash¼ cup(s) olive oil1 teaspoon(s) kosher salt½ teaspoon(s) ground black pepper½ teaspoon(s) dried oregano½ teaspoon(s) dried rosemary½ teaspoon(s) dried thyme½ teaspoon(s) 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.
- Scroll up and see the post for tips, FAQs, and storage options.