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.

Roasted butternut squash on a platter

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

ingredients for roasted butternut squash

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.

Roasted sweet butternut squash

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.

Roasted butternut squash wedges

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.

Roasted butternut squash with herbs

Bake for 30 minutes, until the squash, is fork-tender and slightly browned.

Roasted pumpkin wedges on a tray

Transfer onto a serving platter and serve as a side dish for a weeknight dinner or a special holiday meal.

Roasted butternut wedges with herbs

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.

butternut squash 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.

pumpkin cubes on a baking tray

Bake in the oven for about 30 minutes, until the roasted butternut squash is tender and slightly brown.

Roasted butternut cubes on tray

Transfer onto a serving platter and serve. These are perfect for a memorable holiday meal.

Roasted sweet butternut squash

Serving suggestions

Serve as a side dish for dinner and pair with a protein-rich main such as:

Serve for lunch as a healthy addition to pasta and salads, for example:

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

How long does it take for butternut squash to soften in the oven?

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.

Do you need to peel butternut squash before roasting it?

Although you can roast butternut squash with the peel on, we recommend peeling it because butternut squash peel is not pleasant to eat.

Is butternut squash healthy?

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:

More Butternut squash recipes

If you’re also a fan of butternut squash, try one of these butternut squash reader favorite recipes:

For many more side dish ideas, check out our sides category page.

baked butternut squash cubes with cinnamon and fresh herbs

Roasted butternut squash

By: Nico Pallotta
5 from 2 votes
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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 people
Course: Side dish
Cuisine: American

Ingredients

  • 2 pounds butternut squash cut in ½ inch slices or into ¾ inch dice

SAVORY ROASTED BUTTERNUT SQUASH

  • 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

  • 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.
    Roasted butternut squash wedges
  • Transfer the slices to the baking sheet, then season with saltpepper
    crushed garlicrosemary needleschopped sage leaves, and thyme leaves.
    Toss to spread the seasoning, then arrange the slices on a single layer without overlapping.
    Roasted butternut squash with herbs
  • Bake for 30 minutes, until the squash is fork-tender and slightly browned.
    Roasted pumpkin wedges on a tray
  • Transfer onto a serving platter and serve as a side dish for a weeknight dinner or a special holiday meal.
    Roasted butternut wedges with herbs

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.
    butternut squash cubes on a cutting board
  • Transfer the cubes to the baking sheet and season with cinnamonmaple syrup, a pinch of salt, and rosemary needles.
    Optionally you can also add grated nutmegground ginger, and a pinch of cayenne pepper.
    Toss to spread the seasoning, then arrange on a single layer without overlapping.
    butternut squash cubes before baking
  • Bake in the oven for about 30 minutes, until the roasted butternut squash is tender and slightly brown.
    butternut squash cubes after baking
  • Transfer onto a serving platter and serve. These are perfect for a memorable holiday meal.
    baked butternut squash with cinnamon

Video

Roasted Butternut Squash - it melts in your mouth

Notes

Nutrition information is an estimate for 1 portion of savory roasted butternut squash out of 4.

Nutrition

Calories: 152kcal, Carbohydrates: 27g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 810mg, Dietary Fiber: 5g, Sugar: 5g, Vitamin A: 24111IU, Vitamin B6: 0.4mg, Vitamin C: 48mg, Vitamin E: 4mg, Vitamin K: 6µg, Calcium: 115mg, Folate: 61µg, Iron: 2mg, Manganese: 1mg, Magnesium: 78mg, Zinc: 0.4mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




4 Comments

  1. 5 stars
    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.

    1. 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

  2. 5 stars
    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.

    1. 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