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Easy Roasted Butternut Squash

Close-up of perfectly roasted butternut squash cubes seasoned with herbs in a white bowl.
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Learn how to roast butternut squash cubes or halves for a simple, caramelized fall side dish or a versatile meal prep base. This recipe is perfect for Thanksgiving or any weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional seasonings: cinnamon, nutmeg, garlic powder, paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the butternut squash: You can either peel, seed, and cube the squash into 1-inch pieces, or cut it in half lengthwise, scoop out the seeds, and leave it in halves.
  3. If cubing, toss the squash pieces with olive oil, salt, pepper, and any optional seasonings in a bowl.
  4. If halving, brush the cut sides of the squash with olive oil and season with salt and pepper.
  5. Arrange the squash in a single layer on a baking sheet. For cubes, use a baking sheet lined with parchment paper for easier cleanup.
  6. Roast for 25-40 minutes, depending on the size and whether you are roasting cubes or halves. Cubes will take less time than halves. The squash should be tender when pierced with a fork and slightly caramelized.
  7. Flip or stir the squash halfway through roasting for even cooking.
  8. Serve hot as a side dish or use as a base for other meals.

Notes

  • Leftover roasted butternut squash can be used in soups, salads, pasta dishes, or pureed for baby food.
  • For sweeter squash, add a drizzle of maple syrup or honey in the last 10 minutes of roasting.
  • Experiment with different spice combinations like chili powder and cumin for a savory kick.
  • Consider this a great base for meal planning, similar to how some use meal delivery services for convenience.

Nutrition

Find it online: https://delicerecipe.com/roasted-butternut-squash-recipe/