Oven-Roasted Butternut Squash

Oven-roasted butternut squash is a simple, flavorful side dish I always turn to during the cooler months. With caramelized edges, tender centers, and just the right touch of seasoning, this roasted veggie is comforting, versatile, and easy to prepare. Whether I serve it as a side, toss it into salads, or blend it into soups, it never disappoints.

Why You’ll Love This Recipe

I love how roasting brings out the natural sweetness of butternut squash, transforming it into golden, tender cubes with rich, nutty flavor. It pairs perfectly with just about any meal—from roasted meats to hearty grain bowls—and it’s naturally gluten-free and vegan. With just a few ingredients and minimal prep, it makes healthy eating feel effortless and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled, seeded, and cubed

• Olive oil

• Salt

• Black pepper

• Optional: garlic powder, paprika, cinnamon, or fresh herbs like rosemary or thyme

Directions

1. I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup.

2. I peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and then cube it into 1-inch pieces for even roasting.

3. I place the cubes in a large bowl and toss them with olive oil, salt, and pepper. If I want extra flavor, I sprinkle in my favorite spices or herbs.

4. I spread the squash in a single layer on the baking sheet, making sure the pieces don’t overlap.

5. I roast it for 25–30 minutes, flipping halfway through, until the edges are golden brown and the centers are fork-tender.

6. I serve it hot as a side dish or let it cool and add it to salads, bowls, or soups.

Servings and timing

This recipe serves about 4 people and takes approximately 40 minutes total—10 minutes for prep and 30 minutes to roast.

Variations

I like to sweeten it up by adding a touch of cinnamon and maple syrup before roasting. For a savory version, I sometimes toss in garlic powder, smoked paprika, or red pepper flakes for heat. I’ve also roasted it with onions and carrots to make a colorful medley. If I want extra crispiness, I use a higher oven temp (425°F) for the last 5 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm them in the oven at 375°F (190°C) for 10–12 minutes. They can also be microwaved, but I prefer the oven for keeping the edges crisp. I don’t recommend freezing, as the texture becomes mushy when thawed.

FAQs

Can I roast the squash with the skin on?

Yes, I’ve done that with thin-skinned squash, but I usually peel it for the best texture and appearance.

How do I make sure the squash gets crispy?

I spread the cubes in a single layer with space between them and roast at a high temperature. Flipping halfway helps caramelize both sides.

Can I use pre-cut squash?

Absolutely. I’ve used store-bought cubed squash when I’m short on time. Just make sure it’s evenly sized for even cooking.

What can I serve this with?

I pair it with roasted chicken, pork, or grain bowls. It’s also great tossed with quinoa, spinach, and feta for a quick salad.

Is this recipe Whole30 or paleo-friendly?

Yes, as long as I stick to basic seasonings and avoid sweeteners, it fits both Whole30 and paleo diets.

Conclusion

Oven-roasted butternut squash is a cozy, flavorful dish that brings both nutrition and warmth to any meal. I love its simplicity, how well it pairs with other foods, and how easy it is to prep and cook. Whether I enjoy it straight from the pan or use it in other recipes, this roasted squash always delivers hearty, feel-good flavor.