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 other recipes.
Course Side Dish
Cuisine American
Keyword roasted butternut squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 246kcal


  • 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!


*If you're purchasing pre-cut butternut squash, this equals 6 cups of cubed squash.


Calories: 246kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 304mg | Potassium: 1197mg | Fiber: 6g | Sugar: 7g | Vitamin A: 36165IU | Vitamin C: 71.4mg | Calcium: 163mg | Iron: 2.4mg