If you’re craving a cozy, flavorful side dish that screams fall comfort, roasted butternut squash is your go-to.
This simple oven-roasted recipe transforms humble squash into caramelized, golden perfection — slightly sweet, a little savory, and irresistibly tender.
Whether you’re serving it for dinner, Thanksgiving, or meal prep, roasted butternut squash is always a winner.
🥘 Why You’ll Love Roasted Butternut Squash
Roasting butternut squash in the oven brings out its natural sweetness and gives it a rich, nutty flavor.
The edges crisp up beautifully while the inside stays soft and buttery.
It’s a versatile dish — you can enjoy it as a side, toss it into salads, add it to soups, or even blend it into a creamy puree.
I personally love making a big batch on Sunday and storing it for the week — it makes weeknight dinners so much easier.
🧄 Ingredients You’ll Need
Here’s everything you need for perfect roasted butternut squash:
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1 medium butternut squash (about 2–3 lbs)
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2 tablespoons olive oil (or melted butter)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder (optional but adds great flavor)
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1 teaspoon fresh herbs like rosemary or thyme (optional)
You can also sprinkle cinnamon or paprika for extra warmth, depending on your taste.
🔪 How to Prepare Butternut Squash
Preparing butternut squash might look intimidating, but it’s easier than you think:
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Peel the squash using a vegetable peeler.
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Slice off the ends and cut it in half lengthwise.
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Scoop out the seeds with a spoon.
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Cut into cubes about 1-inch thick for even roasting.
Tip: If your knife struggles, microwave the squash for 2–3 minutes to soften it slightly before cutting.
🔥 How to Roast Butternut Squash in the Oven
Now for the best part — roasting!
Preheat your oven to 400°F (200°C).
Spread the cubed squash on a baking sheet lined with parchment paper.
Drizzle with olive oil and season with salt, pepper, and any herbs or spices you like.
Toss to coat everything evenly.
Roast for 25–35 minutes, flipping halfway through, until the squash is golden brown and fork-tender.
For extra caramelization, leave it in for a few more minutes — that’s where the magic happens.
🍽️ How to Serve Roasted Butternut Squash
This dish is super versatile! Here are a few delicious ways to serve it:
As a side dish with roasted chicken or steak.
Tossed into autumn salads with spinach, cranberries, and feta.
Mixed into grain bowls with quinoa and chickpeas.
Added to soups or pasta for extra flavor.
Blended into a smooth puree for babies or creamy sauces.
I love drizzling a little maple syrup or balsamic glaze over mine before serving — it adds the perfect touch of sweetness.
🧊 Storage & Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4–5 days.
Freeze: Lay the roasted cubes on a tray, freeze them, then transfer to a freezer bag for up to 3 months.
Reheat: Pop them back into a 400°F oven for about 10 minutes to bring back their crispiness.
💡 Pro Tips for Perfect Roasted Squash
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Don’t overcrowd the pan — give the cubes space to crisp up.
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Flip halfway for even browning.
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Add a sprinkle of parmesan or brown sugar at the end for extra flavor.
Roasted butternut squash oven
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash and cut it into small cubes.
- Place the cubes on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
- Toss everything until the squash is evenly coated.
- Spread the cubes out so they’re not touching each other.
- Roast for 25–35 minutes, flipping halfway through.
- Remove when the squash is golden and tender.
- Serve warm as a side dish or add it to salads and grain bowls.
Oven-roasted butternut squash is one of those dishes that’s both healthy and comforting.
It’s incredibly easy to make, full of natural flavor, and pairs well with just about anything.
Once you try it, it’ll become a staple in your fall and winter menu — trust me.
