How to Roast Butternut Squash

How to Roast Butternut Squash is simple and quick. Roasted butternut squash is used in many fall recipes and a great substitute for pumpkin or other types of squash in soups, salads, pastas, a simple side dish, and stews.

Why You’ll Love this Recipe

This easy roasted butternut squash recipe doesn’t take long to make and is the easiest way to add tons of flavor to salads, soups, and pasta dishes. All that’s necessary is butternut squash cubes, a little olive or avocado oil, salt and black pepper. This recipe can also be used for roasting sweet potatoes, and other types of squash like acorn squash or delicata squash. Bake time will vary.

Roasted Butternut Squash Ingredients

These are the simple ingredients you’ll need for this recipe:

• Whole Butternut Squash – pick a nice firm squash with no blemishes on the exterior.
• Olive Oil – extra virgin olive oil, or avocado oil, coconut oil, cooking spray, or a light vegetable oil
• Seasonings – kosher salt & cracked black pepper. Optional: a pinch of crushed red pepper flakes

Find the printable recipe card with exact measurements and step-by-step instructions below.

Equipment Needed

• Vegetable peeler
• Roasting pan, rimmed baking sheet, or baking dish
• Parchment paper, optional

How to Cook Butternut Squash

1. Start by peeling the whole butternut squash with a vegetable peeler. Cut the butternut squash in half lengthwise with a large sharp knife. Preheat oven to 400ºF.
2. Use a heavy duty spoon or ice cream scoop to remove the seeds and any stringy flesh. With the cut side down on a cutting board, slice butternut into long strips and then cut into 1-inch cubes. 
3. Drizzle oil on a large rimmed baking sheet (optionally you can use parchment) and add cubed butternut squash chunks and spread into a single layer. Drizzle with oil, black pepper, and a couple generous pinches of salt and using bare hands, toss the cubes until coated in oil and seasonings.
4. Roast in the preheated oven for 25 to 35 minutes, or until golden brown and fork tender.

How to Season Butternut Squash

This recipe is only 4 ingredients, but you don’t have to stop there! You can customize this basic recipe in a variety of ways by boosting the flavor before you puree or add to your favorite dishes:

• Garlic powder
• Curry powder or Curry Madras
• Thyme
• Cayenne pepper
• Rosemary
• Cumin
• Chili powder
• Brown sugar
• Sage
• Pure maple syrup
• ​Honey
• Parmesan cheese
• Crushed red pepper flakes
• Spice blends, like Cajun seasoning, Italian herbs, etc.

How to Peel & Cut Butternut Squash

The easiest way to peel a butternut squash is with a good vegetable peeler. Place the squash on a flat surface and peel lengthwise. The squash flesh can get a little slick, so hold on tight.

Cut the peeled butternut squash lengthwise down the middle. Remove the seeds and place flat side down on a cutting board. Cut into 1-inch slices and then into 1-inch cubes with a sharp chef’s knife.

What to Make with Roasted Butternut Squash

Use the roasted cubes of butternut squash with your favorite fall and winter meals. Here are a few of my favorites from my recipe collection:

• Warm Butternut Squash, Lentil & Feta Salad
• Roasted Butternut Squash with Garlic & Pine Nuts
• Butternut Squash Mac & Cheese
• and lastly this Warm Potato & Acorn Squash Salad.

Tips for Storing Leftovers

• Store: in an airtight container for up to 4 days. 
• Reheating: in a microwave safe dish in short 30 second to 1 minute bursts.
• Freeze: place in a freezer-safe container and freeze up to 3 months.

FAQ’s

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