Roasted Butternut Squash
Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for recipes like Butternut Squash Soup or salads. It’s so easy!
If you’ve never had simply roasted butternut squash cubes before, prepare to be amazed by how delicious it can be.
With only squash, oil, and a little salt and pepper, it doesn’t seem like it could possibly be that good, but when you combine the hot dry heat of a good roast in the oven with lots of surface area on the squash, you get a ton of delicious caramelization.
And that’s exactly why even though it’s a little more work to cut cubes, it’s better than roasting a butternut squash whole.
Many grocery stores also sell pre-cut butternut squash, and that takes away most of the work if you’d rather not mess with it.
How to Make Roasted Butternut Squash:
The first thing you want to do is peel and cut the butternut squash into cubes:
Cutting cubes maximizes the surface area of the squash, giving us lots of opportunity for browning and caramelization.
Here’s a quick visual guide for How to Cut Butternut Squash into even pieces if you don’t know how to do it.
Place the butternut squash cubes in a big bowl, and add olive oil, salt, and black pepper:
Toss well, to coat the cubes evenly in the oil and seasonings.
And by the way, tossing the ingredients in a bowl is one of my secrets to the best roasted vegetables (like in Roasted Cauliflower). Tossing it on the sheet pan just doesn’t coat everything as evenly.
Spread the squash cubes onto a parchment paper lined baking sheet, making sure they have a little space between them:
The parchment paper is essential because it prevents the butternut squash from burning.
Nailing roasted butternut squash is all about finding that side of the line where the squash is caramelized and golden, but not burned, and the parchment helps with that.
Partway through baking, toss the butternut squash to redistribute it on the pan, and keep roasting, until caramelized and soft:
I have found in my tests that tossing to redistribute is also one of the secrets to perfectly caramelized vegetables that aren’t burned.
If you’re serving the butternut squash as a side, simply serve it in a bowl as is, or top with melted butter, olive oil, herbs, or whatever you’d like.
You can also play with adding seasonings to the squash before roasting, and add spices like cinnamon, cloves, nutmeg, and cardamom. Enjoy!
Roasted Butternut Squash
- 3 lb butternut squash*
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- Peel the butternut squash and cut it into 1" cubes (see my visual guide on How to Cut Butternut Squash, if needed).
- Place the butternut squash cubes into a large bowl, and toss well with the oil, salt, and black pepper.
- Pour the prepared butternut squash onto the parchment lined baking sheet, scraping any oil from the bowl onto the paper as well.
- Spread in an even layer, then roast for 30 minutes, until the squash is starting to brown on the edges.
- Use a turner to flip and redistribute the squash throughout the pan, and roast for another 10-20 minutes, until the squash is soft and thoroughly caramelized on the outer surfaces, but not burned. It's important to keep your eye on it.
- Let the butternut squash cool slightly for a couple minutes, then serve!