Roasted butternut squash is proof that eating healthy doesn’t mean sacrificing flavor! Pair it with your favorite protein or use it as part of your meal prep for a satisfying addition to any meal.
When fall comes, I feel the shift from lighter meals like salads and wraps to heartier, cozy fare like soups, stews, and sheet pan meals.
And while I have my sheet pans out and my oven on, you’d better believe I’m making the most of my kitchen time!
That means making a fall and winter staple: roasted butternut squash.
What is the best way to make roasted butternut squash?
By cubing the squash, tossing it with olive oil and simple seasonings, and roasting it on a sheet pan, you’ll enhance the natural sweetness and create irresistible caramelized edges for a delicious sweet and savory side dish packed with flavor.
ROASTED BUTTERNUT SQUASH
Roasted butternut squash is one of those underrated side dishes that needs more attention. I love it because it’s:
- Frugal. Especially in the fall and winter when squash is in season, it’s cheap! Even more so if you have a squash plant in your garden!
- Slightly sweet. Roasting caramelizes the squash and brings out the natural sweetness.
- Sweet or savory. Roasted butternut squash can go either way just by swapping seasonings: sprinkle cinnamon and nutmeg on for a sweeter flavor or go savory with sage and thyme.
- Great base. Use roasted butternut squash as the base for a hearty bowl topped with veggies and protein, or as part of a breakfast scramble. Yum!
- Incredibly easy! This simple side dish uses one main ingredient with a few seasonings.
Plus, butternut squash keeps for a while, so it’s nice to have on hand!
BUTTERNUT ROASTED SQUASH INGREDIENTS
Like Oven Roasted Potatoes or Roasted Broccoli, butternut roasted squash only requires a few simple ingredients.
- Butternut Squash. The star of the show. Keep reading for my tips to cut the squash.
- Olive Oil. Coating the squash in fat helps get that golden brown, slightly crisp outside.
- Salt and Pepper. Simple seasonings are all you really need here.
- Cinnamon (optional). If you really want to bring out the sweetness in the roasted butternut squash cubes, sprinkle them with cinnamon before roasting.
- Ground Sage (optional). If you really want to lean into the savory side of roasted squash, try a bit of ground sage or thyme.
HOW TO PEEL AND CUT BUTTERNUT SQUASH
Before you can get the squash in the oven, you need to prep the squash.
Step 1. Cut off the stem from the squash.
Step 2. Cut the squash into approximately 1″ rounds until you get to the other end of the squash. Discard the two end pieces.
Step 3. Cut off the skin from the rounds of squash (if possible, stacking two rounds at a time can make this process go quicker).
For the rounds that contained seeds, scoop those out with your knife or spoon.
Step 4. Chop the peeled squash into 1-inch cubes.
HOW TO MAKE ROASTED SQUASH BUTTERNUT
Now that you know how to cube squash, it’s time to roast it!
Step 1. Preheat oven to 400F.
Step 2. Cut the squash into 1″ pieces as directed above.
Step 3. Place the squash into a large mixing bowl and add 1 Tablespoon of olive oil for every 1 pound of squash. Season with salt and pepper and use a spatula to toss everything thoroughly. Add cinnamon and sage if using and toss again.
Step 4. Bake the squash: Spread the squash into a single layer on a baking sheet. If you like crispy edges, do not line your baking sheet with parchment paper. If you don’t have a preference, lining the baking sheet makes clean up very easy!
Step 5. Roast in the oven until the squash is fork-tender, about 30 minutes. Check on the squash at the halfway mark and flip pieces over with a spatula for even roasting.
Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days. To keep it crispy, reheat in the oven, a skillet, or an air fryer – the microwave will give it a softer texture.
SERVE ROASTED BUTTERNUT SQUASH AND…
Roasted squash butternut is a simple, tasty side dish, and a great addition to all sorts of meals! Try it:
With all these yummy ideas, you might want to roast a second squash!
MACRO-FRIENDLY ROASTED BUTTERNUT SQUASH RECIPE
Roasted butternut squash mostly gets its calories from carbohydrates, with a little bit of fat from the olive oil and a little bit of protein.
It’s a great choice for including complex carbohydrates in your day!
Complex carbs are things like squash, brown rice, and sweet potatoes, while simple carbs would include sugar, soda, and juice, which your body processes rapidly and can spike your blood sugar.
It takes the body longer to digest complex carbohydrates than simple carbohydrates. This slows the release of glucose into the bloodstream, provides sustained energy (vs quick energy) and helps you to feel fuller at meal time and less hungry in between meals.
BAKED BUTTERNUT SQUASH FAQS
What seasoning is good on roasted butternut squash?
I like to keep it super basic with salt and pepper, and I occasionally add cinnamon or sage. For a different flavor, you could try one of these combos: garlic powder/onion powder/rosemary, cumin and chili powder, or curry powder and turmeric.
Should I roast butternut squash face down or up?
Neither! Whole roasted butternut squash is easy to scoop, but I like the crispy outside you get when baking cubed butternut squash instead.
Should I make roasted butternut squash and brown sugar or maple syrup?
Butternut squash has a natural sweetness on its own, so it doesn’t need any additional sweetener. But if you’re dead set on a sweetened version, stick with a small drizzle of maple syrup.
MORE BUTTERNUT SQUASH RECIPES
Want more butternut squash recipes? Try these!
High Protein Recipes on Repeat
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Roasted Butternut Squash
Roasted butternut squash is proof that eating healthy doesn’t mean sacrificing flavor! Pair it with your favorite protein or use it as part of your meal prep for a satisfying addition to any meal.
Ingredients
- 2 lb butternut squash (907g)
- 2 tbsp olive oil (26g)
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp cinnamon (optional)
- ¼ tsp ground sage (optional)
Instructions
Prep the Squash:
-
Cut off the stem from the squash.
-
Cut the squash into approximately 1″ rounds until you get to the other end of the squash. Discard the two end pieces.
-
Cut off the skin from the rounds of squash (if possible, stacking two rounds at a time can make this process go quicker). For the rounds that contained seeds, scoop those out with your knife or spoon.
-
Chop the peeled squash into 1-inch cubes.
Roast the Squash:
-
Preheat oven to 400F.
-
Cut the squash into 1″ pieces as directed above.
-
Place the squash into a large mixing bowl and add 1 Tablespoon of olive oil for every 1 pound of squash. Season with salt and pepper and use a spatula to toss everything thoroughly. Add cinnamon and sage if using and toss again.
-
Bake the squash: Spread the squash into a single layer on a baking sheet. If you like crispy edges, do not line your baking sheet with parchment paper. If you don’t have a preference, lining the baking sheet makes clean up very easy!
-
Roast in the oven until the squash is fork-tender, about 30 minutes. Check on the squash at the halfway mark and flip pieces over with a spatula for even roasting.
Notes
For a different flavor, you could try one of these combos:
- garlic powder/onion powder/rosemary
- cumin and chili powder
- curry powder and turmeric
Nutrition
Serving: 1cupCalories: 165kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 591mgPotassium: 801mgFiber: 5gSugar: 5gVitamin A: 24110IUVitamin C: 48mgCalcium: 112mgIron: 2mg
