Roasted butternut squash is a simple yet show-stopping dish that brings warmth and richness to any meal.
With just 10 minutes of prep and 30 minutes in the oven, you’ll have tender, caramelized cubes that are sweet, nutty, and utterly satisfying. The natural sugars in the squash deepen as it roasts, creating a golden exterior and a velvety interior that melts in your mouth.
This recipe is a texture lover’s dream, offering a perfect balance of crisp edges and creamy centers.
Enhanced with a hint of savory seasoning, it’s a versatile side that pairs beautifully with almost anything. Whether you’re hosting a dinner or enjoying a cozy night in, this dish delivers comfort and flavor in every bite.
What You’ll Need?
- 1 butternut squash (peeled, seeds scooped, and cubed)
- Extra-virgin olive oil (for drizzling, about 1-2 tablespoons)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Chopped fresh parsley (optional, for garnish)
How to Make It?
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the squash: Place the cubed butternut squash on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper. Toss to coat evenly.
- Roast: Spread the squash in a single layer and roast in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and the squash is tender when pierced with a fork.
- Garnish and serve: If desired, sprinkle with chopped fresh parsley before serving. Enjoy warm as a side dish or add to salads, grain bowls, or soups.
Delicious Toppings and Sauces to Elevate Your Squash
Take your roasted butternut squash to the next level with a drizzle of tahini sauce (mix 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, and a pinch of salt) or a sprinkle of crumbled feta for a tangy twist. For a sweet and savory combo, try a handful of toasted pecans or a dash of cinnamon.
Perfect Pairings: Serving Suggestions
Serve your roasted butternut squash as a side dish with grilled chicken or roasted salmon for a complete meal. It also pairs beautifully with quinoa or wild rice for a hearty vegetarian option. Add a fresh green salad for a balanced plate!
How to Store and Reheat Like a Pro
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, spread the squash on a baking sheet and warm in a 350°F oven for 10 minutes, or microwave in 30-second intervals until heated through. Avoid overcooking to keep it tender.
Time-Saving Tips for Busy Cooks
Save time by purchasing pre-cubed butternut squash from the grocery store. If you’re roasting ahead, double the batch and use the extras in soups, salads, or grain bowls throughout the week. A sharp chef’s knife also makes peeling and cubing a breeze!
Recipe Variations to Keep It Fresh
Switch up the flavors by tossing the squash with maple syrup and chili powder before roasting, or add garlic powder and smoked paprika for a smoky kick. For a fall-inspired twist, mix in chopped apples or cranberries halfway through roasting.
Roasted Butternut Squash
Ingredients
- 1 butternut squash, peeled, seeds scooped, and cubed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.