This roasted butternut squash recipe is an easy and tasty way to enjoy this colorful and nutritious winter squash.
Oven-roasted butternut squash has a pleasant, naturally sweet, and nutty taste; it’s tender and melts in your mouth. We show you how to do it savory and sweet.
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Check out our best vegetable sides recipe collection!
Butternut squash is a versatile winter squash we love to use in many recipes.
Some of our favorites are butternut squash ravioli, roasted butternut squash soup, and butternut squash pasta. They are all easy and taste incredible.
Sometimes though, you want a simple side dish of butternut squash that takes almost no effort to prepare.
In that case, this easy roasted butternut squash recipe is what you are looking for.
Oven roasting, together with air frying, is by far our favorite way of cooking this colorful veggie because the high oven temperatures bring out the flavor of the squash.
Also, butternut squash is delicious, both savory and sweet. And so here we’ll show you both recipes.
One is with garlic, olive oil, and fresh herbs such as rosemary, sage, and thyme. The other is a sweet one with cinnamon and maple syrup.
Both recipes are delicious as a side dish for an everyday dinner or a special holiday dinner, from Thanksgiving through the winter holidays.
Ingredients
Butternut squash
We use a fresh butternut squash that we peel and seed ourselves, then cut it into slices. However, you can also use pre-diced butternut squash to save some preparation time.
You can substitute sweet potatoes, kabocha squash, delicata squash, and acorn squash for butternut squash.
Garlic
Use crushed garlic cloves to infuse the roasted butternut squash with a mild garlic aroma. Alternatively, use garlic powder for a more pronounced garlic flavor.
Fresh herbs
Fresh sage and rosemary are incredible with winter squash. You can substitute thyme for rosemary or use all three as we do. Optionally, you can add a touch of paprika.
Olive oil
Extra virgin olive oil helps roast the squash evenly in the oven and speeds up the browning of the squash, making it tastier. It also adds a delicate nutty, and fruity flavor.
Salt and pepper
We prefer sea salt or kosher salt for seasoning and freshly ground black pepper for aroma.
Sweet variation
For the sweet variation, we season the squash with ground cinnamon, maple syrup, salt, and rosemary needles.
Optionally, you can add other spices such as cayenne pepper for a touch of heat, ground ginger, nutmeg, and clove.
Instructions
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
Peel the butternut squash with a vegetable peeler, cut it in half lengthwise with a sharp knife and scoop out the seeds with a spoon.
Put the squash flat on a cutting board and cut 1/3 inch (about 1 cm) slices.
Tip: the best way to peel butternut squash is to cut a thin slice at the bottom and top, and put it standing on a cutting board. Then slice off the peel with a vegetable peeler or with a sharp knife, always cutting away from your body or hands.
Transfer the slices to the sheet pan, then season with salt, pepper, crushed garlic, rosemary needles, chopped sage leaves, and thyme leaves.
Toss with your hands to spread the seasoning, then arrange the slices on a single layer without overlapping.
Bake for 30 minutes, until the squash, is fork-tender and slightly browned.
Transfer onto a serving platter and serve as a side dish for a weeknight dinner or a special holiday meal.
Variations
Cinnamon roasted butternut squash
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
Peel the butternut squash with a vegetable peeler, cut it in half lengthwise and scoop out the seeds.
Put the squash flat on a cutting board and cut 1/2 inch (about 1.5 cm) slices, then cut each slice into cubes.
Transfer the cubes to the baking sheet and season with cinnamon, maple syrup, a pinch of salt, and rosemary needles (whose aroma is terrific with cinnamon).
Optionally you can also add grated nutmeg, ground ginger, and a pinch of cayenne pepper.
Toss with your hands to spread the seasoning, then arrange the cubes on a single layer without overlapping.
Bake in the oven for about 30 minutes, until the roasted butternut squash is tender and slightly brown.
Transfer onto a serving platter and serve. These are perfect for a memorable holiday meal.
Serving suggestions
Serve as a side dish for dinner and pair with a protein-rich main such as:
- Mushroom tofu cutlets: a tasty substitute for mushroom chicken
- Lentil soup with Italian herbs and healthy leafy greens
- Easy lentil curry: a bowl of comfort food with hearty flavor
- Garlic and oil spaghetti with fried tofu: a quick 15-minute weekday dinner
Serve for lunch as a healthy addition to pasta and salads, for example:
- Chickpea tuna with vegan mayonnaise and mashed chickpeas
- Tofu salad: a quick and vibrant salad ready in 20 minutes
- Chickpea salad with only 7 ingredients and a creamy mustard dressing
- Lentil tabbouleh: add roasted butternut squash and upgrade this side dish to a delicious main!
Storage
Store leftovers in an airtight container in the fridge for up to three days, then reheat in the microwave, air fryer, or preheated oven.
To freeze, let the roasted butternut squash cool down completely, then transfer it into a freezer-friendly container, and freeze for up to 3 months. Thaw in the fridge, and reheat in the microwave, air fryer, or preheated oven.
You can also freeze diced or sliced raw butternut squash for up to 6 months.
Questions
At 400°F, it takes about 20 to 30 minutes for butternut squash to soften in the oven, depending on how thin you cut it.
Although you can roast butternut squash with the peel on, we recommend peeling it because butternut squash peel is not pleasant to eat.
Yes, like other orange-fleshed vegetables, butternut squash has many health benefits. For instance, it’s high Vitamin C content helps boost immunity, the high amount of beta-carotene and vitamin A help with eye health. Its high fiber content promotes a healthy weight, stable blood sugar, it helps with cancer prevention, and more.
More vegetable sides
Roasted vegetables are a quick and easy way to add more color, vitamins, antioxidants, and fiber to your meals. Try one of these vegetable sides with your next dinner:
- Roasted Brussels sprouts with a finger-licking mustard dressing
- Crispy baked asparagus for a vibrant and wholesome side dish
- Garlic roasted eggplant with Italian herbs, a delicious veggie side with pasta and salads
- Italian roasted zucchini with crunchy rosemary and breadcrumbs topping
- Tender-crisp roasted cauliflower with 4 ingredients and ready in 30 minutes!
- Sweet potato cubes: a perfect addition to sweet potato salad and grain bowls.
- Easy roasted kabocha squash is a fuss-free recipe with no peeling required!
- Roasted artichokes and potatoes: a one-tray recipe perfect for Thanksgiving and Christmas
Sides
Roasted Zucchini
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Roasted Cauliflower
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Baked Asparagus
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Roasted Artichokes
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Roasted Eggplant
More Butternut squash recipes
If you’re also a fan of butternut squash, try one of these butternut squash reader favorite recipes:
- Butternut squash ravioli with ricotta and parmesan filling
- Velvety smooth butternut squash soup with fresh herbs
- Pasta with butternut squash: a weekday dinner favorite with a creamy sauce
- Risotto made with butternut squash cubes, ultra creamy and tasty
For many more side dish ideas, check out our sides category page.
Roasted butternut squash
Ingredients
- 2 pounds butternut squash cut in ½ inch slices or into ¾ inch dice
SAVORY ROASTED BUTTERNUT SQUASH
- 1½ tablespoon extra virgin olive oil
- 3 cloves garlic
- 2 sprigs rosemary
- 5 leaves sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
SWEET ROASTED BUTTERNUT SQUASH
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 sprig rosemary
- ¼ teaspoon grated nutmeg , ½ tsp ground ginger, and 1 pinch cayenne pepper are optional
Instructions
SAVORY ROASTED BUTTERNUT SQUASH
- Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Peel the butternut squash with a vegetable peeler, cut it in half lengthwise with a sharp knife and scoop out the seeds with a spoon.Put the squash flat on a cutting board and cut ⅓ inch (about 1 cm) slices.
- Transfer the slices to the baking sheet, then season with salt, pepper, crushed garlic, rosemary needles, chopped sage leaves, and thyme leaves.Toss to spread the seasoning, then arrange the slices on a single layer without overlapping.
- Bake for 30 minutes, until the squash is fork-tender and slightly browned.
- Transfer onto a serving platter and serve as a side dish for a weeknight dinner or a special holiday meal.
SWEET ROASTED BUTTERNUT SQASH
- Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Peel the butternut squash with a vegetable peeler, cut it in half lengthwise and scoop out the seeds.Put the squash flat on a cutting board and cut ½ inch (about 1.5 cm) slices, then cut each slice into cubes.
- Transfer the cubes to the baking sheet and season with cinnamon, maple syrup, a pinch of salt, and rosemary needles.Optionally you can also add grated nutmeg, ground ginger, and a pinch of cayenne pepper.Toss to spread the seasoning, then arrange on a single layer without overlapping.
- Bake in the oven for about 30 minutes, until the roasted butternut squash is tender and slightly brown.
- Transfer onto a serving platter and serve. These are perfect for a memorable holiday meal.
Video
Notes
Nutrition
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Thank you for this delicious recipe. I’m not a great cook but with this recipe you just can’t go wrong. I’ve made it twice and just printed it. Definitely a keeper and to share with friends and family.
That’s wonderful, Marion – I’m so delighted you liked the squash (and that you had a succesful experience in the kitchen, YAY!)
Thank you for taking the time to leave a comment here. Kindest,
Louise
Hello,
Im not a Facebook or Instagram person either, so – I’m so glad I’m able to leave you a comment. I made BOTH of your recipes today butter squash and Mediterranean chic pea salad oh my goodness soooo good.
Did not think it wld be so delicious but hubby cld not get enough of it. Will be making one or more of you Mr recipes this week. So deliciously good.
Hi Lisa,
Thanks so much for your kind comment – I’m so happy you found our recipes.
Wonderful that your partner also enjoyed the squash and salads – it sounds like you appreciate Mediterranean flavors 🙂
Have a great week ahead. Kindest, Louise