Some dishes just feel like home. Roasted butternut squash is one of them. It’s warm, inviting, and subtly sweet, the kind of food that feels comforting without trying too hard.
Whether you are prepping for a fall dinner, building your holiday menu, or just looking for something nourishing and fuss-free, this dish has you covered. It works beautifully as a plant-based side, a meal prep hero, or a flavorful companion to your favorite main dish.
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Why This Roasted Butternut Squash Recipe Deserves a Spot on Your Table
There is beauty in simplicity. This recipe proves that with just a few ingredients, you can create something that tastes and feels luxurious.
Here’s why it works so well:
- Effortless prep: Peel, cube, season, roast. That’s it.
- Flexible seasoning: Choose between herb-infused or cinnamon-spiced versions, depending on your taste.
- Perfect for batch cooking: Roast once, enjoy in multiple meals throughout the week.
- Naturally healthy: Butternut squash is rich in vitamins and fiber, making it one of the most nutrient-dense comfort foods around.
It also fits seamlessly into easy dinner recipes and makes a lovely addition to Thanksgiving butternut squash recipes.
Ingredients for Roasted Butternut Squash
To make this dish, gather the following:
- 1 medium butternut squash (about 2 to 3 pounds)
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper (cracked or ground)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning or Herbs de Provence
- Optional: 1 teaspoon cinnamon for a sweeter version
- Optional: 4 tablespoons butter and 1 teaspoon honey for finishing
This basic list can be tailored based on your mood. Add cinnamon for warmth, or stick to herbs for a classic herb-seasoned butternut squash dish. You can even pair with sweet potatoes for sweet potato and squash side dish recipes.
Step-by-Step: How to Make Roasted Butternut Squash
Here is a straightforward method that guarantees soft, caramelized cubes every time:
- Preheat your oven to 425 degrees Fahrenheit and lightly grease a baking tray.
- Peel the squash using a vegetable peeler, slice in half lengthwise, and scoop out the seeds.
- Cut into 1-inch cubes and spread them on the tray in a single layer.
- Drizzle with olive oil and toss to coat evenly.
- Sprinkle on your seasonings, whether it’s garlic and herbs or a cinnamon mix.
- Roast for 20 to 25 minutes until tender and browned at the edges.
- Optional finish: Brown the butter slightly in a pan, stir in the honey, and drizzle over the hot squash before serving.
The result is a golden, slightly crispy exterior and a melt-in-your-mouth center that works with a wide variety of meals.
Flavor Variations: Sweet and Savory Twists
The base recipe is delicious on its own, but here are ways to level it up:
- Use cinnamon and honey to create a subtle sweetness that brings out the natural sugars in the squash.
- Toss in sweet potatoes for a rustic and cozy blend, inspired by slow roasted sweet potatoes from beloved home-cooking blogs.
- Sprinkle in a dash of smoked paprika or cumin for a warm, spiced variation.
- Add roasted chickpeas or quinoa to turn it into a complete vegetarian bowl.
It’s also a wonderful base for other dishes, including butternut squash soup, butternut squash sauce for pasta, or even stuffed butternut squash for a hearty main course.
What to Serve with Roasted Butternut Squash
This dish complements a wide range of main courses, especially plant-based or poultry meals. Here are some wholesome ideas:
- Grilled or baked chicken with lemon and herbs
- Roasted vegetables or seasonal greens
- Lentil stew or chickpea curry for a vegetarian pairing
- Oven-baked fish with garlic and parsley
- Quinoa bowls with avocado and tahini dressing
For holiday tables, it makes a cozy addition to best Thanksgiving recipes, paired with steamed green beans, fresh salads, or rice-based casseroles.
Storing and Reheating Tips
This dish stores beautifully and reheats without losing texture or flavor. Here is how to keep it fresh:
- In the fridge: Store in a sealed container for up to five days.
- To freeze raw: Cube the squash and freeze on a tray before transferring to a container.
- To freeze cooked: Let the roasted squash cool completely, then freeze in a rigid container to avoid crushing.
- To reheat: Bake at 350 degrees Fahrenheit or microwave individual servings until warm.
Leftovers are perfect for adding to wraps, salads, or warm bowls throughout the week.
Is Butternut Squash a Healthy Carb?
Absolutely. Butternut squash is considered a healthy carb because it contains complex carbohydrates, fiber, and a host of essential nutrients like vitamin A, C, potassium, and magnesium.
It provides energy without spiking blood sugar levels and helps you feel full thanks to its fiber content. Unlike simple starches, it digests more slowly and keeps you satisfied longer. As part of a balanced meal, it is both comforting and nourishing.
Frequently Asked Questions
How long should I roast butternut squash in the oven?
Typically, cubed butternut squash roasts at 425 degrees Fahrenheit for about 20 to 25 minutes. The pieces should be tender inside and slightly golden on the edges.
Should I peel a butternut squash before roasting?
If you are cubing the squash, yes peeling helps create a smoother texture and better absorption of seasonings. However, if roasting halves, you can leave the skin on and scoop the flesh afterward.
Should I roast butternut squash face up or face down?
When roasting squash halves, placing them cut side up creates a slightly drier texture. For deeper caramelization and more moisture retention, roast cut side down. For cubed squash, just ensure the pieces are spaced out and flat on the baking tray.
Is roasted butternut squash good for you?
Yes. It’s packed with vitamin A, fiber, and antioxidants. Roasting brings out its natural sweetness without requiring added sugars or unhealthy fats.
Can you eat the skin of roasted butternut squash?
Technically yes, the skin is edible. But it can be quite tough unless roasted for a long time. Most people prefer to peel it for better texture.
What spices go well with roasted butternut squash?
Butternut squash pairs well with garlic, thyme, rosemary, cinnamon, nutmeg, and smoked paprika. For something brighter, a pinch of cumin or coriander also works well.
How long will roasted butternut squash keep?
In the fridge, it lasts up to five days when stored in an airtight container. You can also freeze it once cooled, though the texture will soften slightly when reheated.
Nutrition Highlights
Each serving offers a good balance of nutrients. On average:
- Calories: 147
- Carbohydrates: 15 grams
- Protein: 2 grams
- Fat: 10 grams
- Fiber: 3 grams
- Vitamin A: Over 13,000 IU
- Vitamin C: 26 milligrams
It is an ideal option for anyone focused on clean eating or looking for delicious butternut recipes.
Final Thoughts: A Butternut Squash Side Dish You’ll Make Again and Again
Sometimes all you need is one solid recipe to build a whole season of meals around. This roasted butternut squash is that kind of dish. It is adaptable, satisfying, and always comforting, whether served during a cozy weeknight dinner or placed proudly on your holiday table.
If you try it, share your version or explore more butternut squash recipes for every occasion. Food this good deserves to be shared.
Roasted Butternut Squash
Equipment
- Oven
- Baking Sheet
- Mixing bowl
- Vegetable peeler
- Sharp knife
Ingredients
Main Ingredients
- 1 medium butternut squash about 2–3 pounds
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper cracked or ground
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning or Herbs de Provence
Optional Finish
- 4 tablespoons butter for browned butter drizzle
- 1 teaspoon honey mix with browned butter
Instructions
- Preheat the oven to 425°F and grease a baking sheet lightly.
- Peel the butternut squash using a vegetable peeler, slice it in half lengthwise, and scoop out the seeds and stringy parts.
- Cut the squash into 1-inch cubes and place them on the prepared baking sheet in a single layer.
- Drizzle olive oil over the cubes and toss to coat evenly.
- Sprinkle with salt, pepper, garlic powder, and herbs. Toss again to distribute the seasonings.
- Bake for 20 to 25 minutes until the squash is tender and golden on the edges.
- Optional: Melt butter in a small pan until golden brown, stir in honey, and drizzle over the roasted squash before serving.
Notes
- For a sweeter variation, swap the herbs for cinnamon and finish with a drizzle of honey.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- To freeze: let the roasted squash cool completely, then freeze in a solid container to maintain texture.
- Reheat gently in the oven or microwave before serving.
- Butternut squash pairs well with garlic, thyme, rosemary, paprika, cumin, and even a sprinkle of nutmeg for fall flair.
- The browned butter and honey drizzle is optional but adds a rich, nutty flavor contrast.
- Calories: 147 kcal
- Carbohydrates: 15 g
- Protein: 2 g
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 1 mg
- Sodium: 404 mg
- Potassium: 460 mg
- Fiber: 3 g
- Sugar: 3 g
- Vitamin A: 13,304 IU
- Vitamin C: 26 mg
- Calcium: 72 mg
- Iron: 1 mg
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