• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Sides

    Roasted Butternut Squash

    Published: Sep 22, 2022 · by Nico

    Jump to Recipe

    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
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Storage
    • Questions
    • More vegetable sides
    • More Butternut squash recipes
    • Recipe

    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 ⅓ 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 ½ 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:

    • 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
    • tofu mushroom recipe
      Tofu Mushroom Recipe
    • Lentil soup with veggies and a spoon
      Lentil Soup
    • lentil curry with basmati rice
      Lentil Curry
    • garlic and oil pasta aglio olio
      Garlic and Oil Pasta (Spaghetti Aglio e Olio)

    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!
    • vegan tuna
      Vegan Tuna
    • Tofu Salad with dressing
      Tofu Salad
    • chickpea salad
      Chickpea Salad
    • lentil tabbouleh
      Lentil Tabbouleh

    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:

    • 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
    • Roasted sprouts with lemon and dressing
      Roasted Brussels Sprouts
    • Roasted kabocha squash on a white plate
      Roasted Kabocha Squash
    • Roasted zucchini with lemon
      Roasted Zucchini
    • roasted cauliflower
      Roasted Cauliflower
    • baked asparagus
      Baked Asparagus
    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • roasted artichokes
      Roasted Artichokes
    • roasted eggplant
      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
    • butternut squash ravioli
      Butternut Squash Ravioli
    • roasted butternut squash soup
      Butternut Squash Soup
    • butternut squash risotto
      Butternut Squash Risotto
    • Butternut pasta with fork
      Butternut Squash Pasta

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

    Recipe

    Roasted butternut squash and fork

    Roasted butternut squash

    Author: Nico
    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.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 10 mins
    Cook Time 30 mins
    Course Side dish
    Cuisine American
    Servings 4 people
    Calories 152 kcal

    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 teaspoon 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 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.
      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
    • 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.
      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

    Video Recipe

    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.
    PEELING 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.

    Nutritional Values

    Nutrition Facts
    Roasted butternut squash
    Amount Per Serving
    Calories 152 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 0mg0%
    Potassium 810mg23%
    Carbohydrates 27g9%
    Dietary Fiber 5g21%
    Sugar 5g6%
    Protein 2g4%
    Vitamin A 24111IU482%
    Vitamin B6 0.4mg20%
    Vitamin C 48mg58%
    Vitamin E 4mg27%
    Vitamin K 6µg6%
    Calcium 115mg12%
    Folate 61µg15%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 78mg20%
    Zinc 0.4mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this roasted butternut squash recipe, you might also like:

    • sweet potato recipes including mains and desserts
      25 Best Sweet Potato Recipes
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
    • best eggplant recipes including mains and side dishes
      24 Best Eggplant Recipes
    • Best fall recipes including lentil and pasta recipes
      28 Best Fall Recipes | Dinner + Lunch
    « Kabocha Squash Soup
    Roasted Brussels Sprouts »

    Reader Interactions

    Comments

    1. Lisa

      January 10, 2023 at 1:48 am

      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.

      Reply
      • Louise

        January 10, 2023 at 4:52 am

        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

        Reply

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • chickpea soup with bread
      Chickpea Soup

    Seasonal

    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • broccoli pasta with fork
      Broccoli Pasta
    • roasted cauliflower soup
      Cauliflower Soup
    • lentil bolognese
      Lentil bolognese

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School