Roasted Butternut Squash

This Roasted Butternut Squash is a simple autumn side dish. It's tender, lightly caramelized, and flavorful. Ready in 35 minutes or less!

Looking for more autumn side dishes? Try my Mashed Sweet Potatoes or Roasted Brussels Sprouts next!

About This Recipe

This roasted butternut squash recipe is my favorite fall side dish! I love how the cubes of squash get tender, caramelized, and lightly browned in the oven. Sometimes, I don't even wait for the rest of dinner to be ready- I eat them straight off the pan!

In my opinion, they taste their best with a very simple seasoning of olive oil, garlic powder, salt, and black pepper. Although parmesan, garlic, fresh herbs, and maple syrup are all popular add-ons, I really think simple is the best here.

Another reason I love roasted butternut squash is that it's SO EASY to make. You literally just toss the squash with the oil and seasonings, spread it onto a pan, then bake it for 30-35 minutes. It's something you can throw together on a weeknight or whip up last-minute for a holiday side dish.

Butternut Squash season is fairly short, usually from September to December, so while it's here, I make it on repeat. Sure, I can make it in the other months too, but squash is so expensive when it's not winter! Try this recipe today, and I know you'll love it!

Key Ingredients

Butternut squash: Depending on the size of your butternut squash, you may only need to use half of it for this recipe. A vegetable peeler can be used to peel the thick skin. A spoon can be used to carve out the seeds.

Olive oil: To coat the cubes of squash so that they roast evenly and the seasonings stick to them.

Seasonings: Garlic powder, black pepper, and salt. Optional, but I do really like it with a pinch of cinnamon and nutmeg as well.

Instructions

STEP 1: Cut the squash into 1-inch cubes.

STEP 2: Add the squash to a bowl along with the rest of the ingredients. Toss to coat evenly.

STEP 3: Spread on a parchment-lined baking sheet.

STEP 4: Roast at 400°F for 30-35 minutes until tender and caramelized. The bottoms, which are touching the pan, should be a beautiful brown color when you flip them.

📋 Recipe

Roasted Butternut Squash

This simple Roasted Butternut Squash is one of my favorite fall side dishes. Ready in 35 minutes, it's an easy weeknight side dish or holiday side dish.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 8 people

Ingredients

  

1x2x3x

• ▢ 1 medium butternut squash (peeled and seeds removed)
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ pinch of nutmeg and cinnamon (optional)

Instructions

 

• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Cut the squash into 1-inch cubes, and add to a large bowl.
• Add the rest of the ingredients and toss to coat evenly.
• Spread the squash on the prepared baking sheet with some space between each one. Bake for 30-35 minutes until tender.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!