Roasted Butternut Squash

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.

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.

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.

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.

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.

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.

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!

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

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.