Roasted butternut squash becomes sweet and caramelized in just about 20 minutes when cooked at a high temperature in the oven.
Roasting Butternut Squash Enhances Its Natural Sweetness
I love eating veggies in so many ways, but when I want a sweetened, caramelized bite that barely needs anything more than salt and pepper, that’s when I turn to roasting.
Whether it’s roasted asparagus, roasted beets, roasted sweet potatoes, or roasted acorn squash, cooking in the oven at a high temp draws out vegetables’ natural sugars, resulting in caramelized edges and a sweetened flavor. While I already have a recipe for Instant Pot butternut squash, roasted butternut squash is the method I turn to most as a perennial favorite.
Roasting butternut squash is so easy, and I love making a batch on the weekend for easy meal prep the week ahead. It’s especially great for adding to salads, pastas, pizzas, and grain bowls.
Enjoy!
The 4 Basic Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Butternut squash — When roasting butternut squash in cubes, I like to peel the squash first. The skin is technically edible but personally I wouldn’t want to eat it because it’s tougher than acorn squash.
- Olive oil — Extra virgin olive oil is best for roasting because it’s got a high smoke point and a fairly mild flavor.
- Kosher salt — Sea salt works here too, but avoid using table salt if possible because its minuscule grains make it taste super salty.
- Freshly ground black pepper — If you don’t own a pepper mill yet, please buy one! You can get affordable ones at places like Ikea, and freshly grinding black peppercorns is the easiest way to elevate basic sides like this oven roasted butternut squash.
How to Roast Butternut Squash in the Oven
- Trim and peel. I always peel my butternut squash before cubing and roasting (the thick skin is edible but not palatable). The easiest way to peel a butternut squash is to lay it on its side, then use a sharp knife to cut off the very top and bottom. Then, work your knife around the edges to remove the skin before slicing in half, stem to stem, and scraping out the seeds with a spoon.
- Slice and cube. Cut your squash into 1-inch cubes. Any smaller and they’ll turn mushy as they roast.
- Oil and season. Add the squash to a large sheet pan, along with some olive oil, salt, and freshly ground black pepper. Use your hands to toss well. If there’s enough oil (which also provides moisture and flavor), you shouldn’t need to line your pan with parchment paper.
- Roast until tender. High heat is key! I like to roast my butternut squash at 425°F for 15 to 20 minutes to ensure it gets nicely tender and caramelized.
Ways to Season Your Squash
While you can never go wrong with the basics — olive oil, salt, and pepper — there are so many other fun seasonings you can add to your butternut squash cubes. Here are some ideas:
- Browned butter and maple syrup
- Ground coriander and cumin
- Smashed garlic cloves or some garlic powder
- Browned butter, Parmesan cheese, and sage
- Maple syrup and chili powder
- Chinese Five Spice
- Miso
- Tahini
- Harissa
- Fresh thyme or rosemary
Ideas for Serving It
There are so many delicious ways to enjoy roasted butternut squash. Here are some ideas:
- Add to salads like this one
- Purée for a butternut squash soup
- Purée into a sauce for pasta or lasagna like this one
- Use as a filling in these vegetarian enchiladas
- Add to this beef and butternut squash stew or this turkey chili
- Incorporate into grain bowls with chicken and guacamole
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Butternut Squash Cubes
Ingredients
- 2 pound butternut squash
- 3 ½ tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Prepare the squash for roasting. Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them.
- Cube and season. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, and arranged in an even layer.
- Roast. Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. Taste and add more salt or pepper if desired.
Notes
Nutrition
More Roasted Vegetable Side Dishes
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Marianne Scott
Hi Heidi, I too love the winter squashes but have hand problems that keep me from peeling and cutting them. So I roast them for about half the time after putting fork holes into them. Then, when somewhat soffened, I cut them and roast them again. I do this also with pumpkins too, where I freeze the slabs of flesh in plastic bags and make soup all winter.
Hayley
That’s a great tip, Marianne! Thanks for sharing.