Roasted Butternut Squash is a simple, cozy dish that brings out the natural sweetness and creamy texture of this lovely winter vegetable. When oven-roasted, the squash caramelizes beautifully, giving you tender slices or cubes with slightly crispy edges that melt in your mouth.
I love how easy this recipe is—just a little olive oil, salt, and pepper, and the oven does all the work. Sometimes I add a pinch of cinnamon or a drizzle of maple syrup for a touch of warmth and sweetness. It’s a go-to side dish that feels special but doesn’t take much effort at all.
My favorite way to enjoy roasted butternut squash is tossing it into salads, stirring it into soups, or just eating it straight from the baking sheet with a fork. It’s one of those dishes that feels like a little hug on a chilly day, and everyone always asks for seconds.
Key Ingredients & Substitutions
Butternut Squash: Choose a firm squash with smooth skin and no soft spots. You can substitute with other winter squashes like acorn or kabocha if you want a different flavor and texture.
Olive Oil: Olive oil helps with roasting and adds a subtle flavor. If you want a milder taste, try avocado oil or melted coconut oil for a twist.
Spices (Cumin, Paprika, Rosemary): These bring warmth and earthiness. If you prefer, swap rosemary for thyme or sage. For spice lovers, add a pinch of chili powder or cayenne.
Salt and Pepper: Essential for balancing sweetness. Use kosher or sea salt for better texture and flavor. For low sodium, reduce salt and boost herbs like garlic powder or onion powder.
How Do I Get Perfectly Roasted Butternut Squash with Crispy Edges?
To get tender inside with slightly crisp edges, follow these steps:
- Cut squash into even 1-inch cubes so they cook at the same rate.
- Coat all pieces lightly but completely with oil to encourage browning.
- Spread in a single layer on the baking sheet to avoid steaming.
- Roast at a high temperature (425°F/220°C) for about 25-30 minutes.
- Flip the cubes halfway through roasting to brown evenly on all sides.
- Finish with a sprinkle of coarse salt to enhance taste and add texture.
Patience and even spacing are key. You’ll know it’s done when the squash is soft and caramelized with some golden-brown spots.
Equipment You’ll Need
- Chef’s knife – I find a sharp knife makes peeling and chopping quicker and safer.
- Vegetable peeler – helps remove the skin easily and smoothly.
- Baking sheet – a sturdy sheet for roasting the squash evenly.
- Parchment paper or silicone baking mat – keeps everything from sticking and makes cleanup easier.
- Large mixing bowl – for tossing the squash with oil and spices.
- Measuring spoons – to add precise amounts of spices and oil.
- Spatula or tongs – for flipping the squash halfway through roasting.
Flavor Variations & Add-Ins
- Maple syrup or honey – drizzle over the squash before roasting for extra sweetness.
- Chili powder or cayenne pepper – add some heat for a spicy kick.
- Crumbled feta or goat cheese – sprinkle after roasting for a tangy, creamy contrast.
- Fresh herbs like thyme, sage, or parsley – sprinkle on top just before serving for brightness.
Roasted Butternut Squash
Ingredients You’ll Need:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin (optional, for extra warmth and flavor)
- ½ teaspoon smoked paprika (optional, adds depth)
- 1 teaspoon dried rosemary or fresh rosemary leaves
- 1 teaspoon kosher salt or sea salt, plus extra for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and 25-30 minutes to roast. So in total, plan for about 35-40 minutes from start to finish. It’s a quick and easy side to have ready with your meal!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the squash doesn’t stick.
2. Season the Squash:
Put the peeled, seeded, and cubed butternut squash into a large bowl. Drizzle the olive oil over the cubes. Then sprinkle the ground black pepper, cumin, smoked paprika, rosemary, and salt. Toss everything gently until all the pieces are evenly coated with oil and spices.
3. Roast the Squash:
Spread the seasoned squash cubes out in a single layer on your baking sheet. Pop the pan into the oven and roast for 25-30 minutes. About halfway through, flip the cubes gently to help them brown nicely on all sides. The squash is done when it’s tender inside and slightly crispy and caramelized on the edges.
4. Finish and Serve:
Once roasted, take the squash out of the oven and sprinkle with a little extra coarse sea salt to enhance the flavor. Serve your delicious roasted butternut squash warm as a side dish, or add it to salads, soups, or grain bowls for a tasty, nutritious boost.
Can I Use Frozen Butternut Squash for This Recipe?
Yes! If using frozen squash, make sure to thaw it completely and pat it dry to remove excess moisture. This helps the squash roast properly instead of steaming.
Can I Make Roasted Butternut Squash Ahead of Time?
Absolutely! Roast the squash as directed, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
How Should I Store Leftovers?
Keep any leftovers in a sealed container in the refrigerator for up to 3 days. To keep the edges crispy, reheat in the oven at 350°F (175°C) for about 10 minutes instead of the microwave.
What Can I Substitute for Rosemary?
If you don’t have rosemary, thyme, sage, or marjoram make great alternatives. They all complement the natural sweetness of butternut squash nicely.