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Enjoy the aromatic, sweet flavor of roasted butternut squash with this simple recipe that even includes help for cutting and peeling in addition to four different flavor options. 

Bird's eye view of four different flavors of Roasted Butternut Squash on a baking sheet.

Butternut squash has the loveliest mild and distinct flavor. It can be eaten all by itself, as a side dish, added to salads, or made into a delicious soup. Like a pumpkin or sweet potato, butternut squash is pretty versatile. If you don’t have much experience with it, this recipe is awesome and will help you get more familiar with this seasonal favorite. You can enjoy this all by itself and really get a good idea about its flavor. There are also some recommendations here for how you can pair that flavor up with both sweet and savory options.

If you are a “seasoned” butternut squash aficionado, you will love the tips here for preparing the squash to be roasted. Sometimes cutting, peeling and removing the seeds is the most difficult part. This is an easy guide to that process, and to the simple process of roasting the squash. By cubing the squash, rather than roasting it in halves or larger pieces, we are able to get more of the surface area of the squash browned and caramelized. That is what brings out the amazing flavor of this champion crookneck pumpkin.

  • Do I have to peel the squash?

    Yes. Although the skins are technically edible after cooking, the exterior of the butternut squash is rather tough and is typically peeled away.

  • Is butternut squash healthy?

    Butternut squash is high in vitamin A, C and B6 and has a relatively high fiber content. It’s seeds can be roasted, much like pumpkin seeds, and are full of healthy fats and nutrients as well.

  • Should I use parchment paper?

    Parchment paper is great to avoid messy cleanups. Because roasting squash will naturally bring out some of the sugar in the squash, it can get a little sticky, but the oil it is coated in also helps to keep it from being too sticky. In short, it can be helpful, but is not necessary.

Close up of Butternut Squash in a white dish.

If you like butternut squash, take a look at some of these other recipes for squash, pumpkin and other fall favorites:

Easiest way to peel and cut a butternut squash:

  1. Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
  2. Use a vegetable peeler to remove the peel.
  3. Cut the butternut squash in half,  lengthwise to split the butter nut squash open. Each piece will have the long, skinnier neck, and the bell shape at the bottom.
  4. Scrape out seeds from the bell portion and discard.
  5. Cut each piece to separate the neck from the bell.
  6. Dice the squash into 1-inch cubes

Roasted Butternut Squash Flavor Variations:

  • Garlic Roasted Butternut Squash: toss cubed squash with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt,  and 1 teaspoon  pepper
  • Brown Sugar Roasted Butternut Squash: toss cubed squash with 3 tablespoons melted butter, 3 tablespoons brown sugar,  and 1/4 teaspoon salt
  • Maple Roasted Butternut Squash: toss cubed squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt
  • Rosemary Roasted Butternut Squash: toss cubed squash with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt,  and 1 teaspoon pepper and either add 2 tablespoons minced fresh rosemary or 2 teaspoons dried

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of butternut squash on a baking sheet with a spatula on it.
Enjoy the aromatic, sweet flavor of roasted butternut squash with this simple recipe that even includes help for cutting and peeling in addition to four different flavor options. 
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Ingredients
  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Instructions
  • Preheat oven to 400 degrees Fahrenheit
  • Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
  • Peel, seed, and cut squash into 1-inch cubes.
  • Place squash into a large mixing bowl and toss with olive oil, garlic, salt, and pepper.
  • Spread squash in an even layer onto a 18x13-inch baking sheet.
  • Roast in the 400 degree oven for 40-50 minutes, until squash is tender.
Notes

Easiest way to peel and cut a butternut squash:

  1. Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
  2. Use a vegetable peeler to remove the peel. 
  3. Cut the butternut squash in half,  lengthwise to split the butter nut squash open. Each piece will have the long, skinnier neck, and the bell shape at the bottom. 
  4. Scrape out seeds from the bell portion and discard. 
  5. Cut each piece to separate the neck from the bell. 
  6. Dice the squash into 1-inch cubes

Flavor Variations:

  • Brown Sugar Roasted Butternut Squash: toss cubed squash with 3 tablespoons melted butter, 3 tablespoons brown sugar,  and 1/4 teaspoon salt
  • Maple Roasted Butternut Squash: toss cubed squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt
  • Rosemary Roasted Butternut Squash: add 2 tablespoons minced fresh rosemary to this recipe, or 2 teaspoons dried

Nutrition

Calories: 150kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19930IU | Vitamin C: 39.8mg | Calcium: 93mg | Iron: 1.4mg
Course: Side Dish
Cuisine: American
Keyword: Roasted Butternut Squash

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5 stars
Great recipe.
I make this all the time.
Who would have thought?!

Butternut squash varies considerably in its sweetness.
So, sometimes I add a little brown sugar or sweetener to the rosemary version.

This chef and site is my favorite cooking and recipe site on the internet.
Jane

Yvonne Padilla-Barth

5 stars
Great recipe and easy to make.

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