Roasted Butternut Squash

Oven-roasted Butternut Squash makes a delicious side dish any night of the week (or on your holiday table!) or toss into salads for a healthy lunch.

Roasted butternut squash on a baking sheet.

Recipe ingredients:

Labeled roasted butternut squash ingredients.

Ingredient notes:

  • Squash: Choose a butternut squash that is firm to the touch and doesn’t have any soft spots. For more information on prep, see my full tutorial on how to cut butternut squash.
  • Thyme: Fresh rosemary and sage are also delicious on squash.

Step-by-step instructions:

  1. Preheat the oven to 400 degrees. Peel butternut squash and cut in half lengthwise. Scoop out the seeds and discard. Cut into 1 1/2-inch cubes.Raw butternut squash cut into cubes.
  2. In a large bowl, add the cubed squash, olive oil, thyme, and salt and pepper.
    Raw cubed butternut squash in a bowl with olive oil and fresh thyme.
  3. Spread evenly in a single layer on a rimmed baking sheet.
    Raw cubed butternut squash on a baking sheet with olive oil and fresh thyme.
  4. Baked until the squash is tender and caramelized, about 40 to 45 minutes.
    Roasted butternut squash on a baking sheet.

Recipe tips and variations:

  • Uniform size: Make sure that the pieces are all about the same size, so they cook evenly. For squash, aim for bite-sized 1 1/2-inch pieces.
  • Roast it whole: Well, in half. If you’re making mashed or puréed squash, cut the squash in half, rub the sides with olive oil, season with salt and pepper, and roast cut-side down for 45 minutes to 1 hour. For more information, see my tutorial on How to Cook Spaghetti Squash (it works the same way).
  • Keep things dry: Water-logged veggies= more steam which prevents things from browning.
  • Roast like with like: Vegetables have different densities, so they have different cooking times. If you’re mixing it up, try to roast firm veggies together (potatoes, turnips, etc.), and less-firm on a separate sheet (onions, peppers, etc.). You can combine them later.
  • High temperature: Roasting works best at higher temperatures to develop caramelization and a deep,  concentrated flavor.
  • Crowd control: Vegetables need room to touch the baking sheet surface in order to brown, so don’t let them get too crowded. Use two sheet trays if you’re cooking a lot.
  • Leftovers: Reheat the leftovers as a side or enjoy them cold, tossed into salads with spinach, carrots, walnuts, dried cranberries, chicken, and balsamic vinaigrette.
  • Freezing: Squash freezes well raw or cooked as long as you store it in freezer ware or a freezer-friendly bag. Place the cubes on a baking sheet, spaced out so they don’t touch each other, and freeze until very firm. Bag them up once they’re frozen.  The squash should last 10-12 months in the freezer.
  • Citrus: Finish roasted squash with a touch of fresh lemon zest or juice.
  • Sweeter: If you prefer a sweeter recipe, omit the thyme and black pepper and sprinkle with brown sugar or maple syrup to taste before roasting. You could also add warming spices like cinnamon and nutmeg.
  • Yogurt sauce: A good-quality plain yogurt mixed with fresh garlic, olive oil, and fresh herbs makes a tasty sauce for roasted vegetables of all kinds.

Roasted butternut squash in a serving bowl.

More delicious vegetable recipes:

Roasted butternut squash on a baking sheet.

Roasted Butternut Squash

Oven-roasted Butternut Squash makes a delicious side dish any night of the week (or on your holiday table!) or toss into salads for a healthy lunch.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 166kcal
Author: Meggan Hill

Ingredients

  • 2 pounds butternut squash (1 large)
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • Salt and freshly ground black pepper

Instructions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Peel butternut squash and cut in half lengthwise. Scoop out the seeds and discard. Cut into 1 1/2-inch cubes.
  • In a large bowl, add butternut squash. Drizzle with olive and sprinkle with thyme and salt and pepper to taste. Toss until evenly coated. Spread in an even layer on prepared baking sheet.
  • Roast until the squash is tender and starting to caramelize, about 40 to 45 minutes, stirring after 30 minutes.

Notes

  1. Squash: Choose a butternut squash that is firm to the touch and doesn't have any soft spots. For more information on prep, see my full tutorial on how to cut butternut squash.
  2. Thyme: Fresh rosemary and sage are also delicious on squash.
  3. Uniform size: Make sure that the pieces are all about the same size, so they cook evenly. For squash, aim for bite-sized 1 1/2-inch pieces.
  4. Roast it whole: Well, in half. If you're making mashed or puréed squash, cut the squash in half, rub the sides with olive oil, season with salt and pepper, and roast cut-side down for 45 minutes to 1 hour. For more information, see my tutorial on How to Cook Spaghetti Squash (it works the same way).
  5. Keep things dry: Water-logged veggies= more steam which prevents things from browning.
  6. Roast like with like: Vegetables have different densities, so they have different cooking times. If you're mixing it up, try to roast firm veggies together (potatoes, turnips, etc.), and less-firm on a separate sheet (onions, peppers, etc.). You can combine them later.
  7. High temperature: Roasting works best at higher temperatures to develop caramelization and a deep,  concentrated flavor.
  8. Crowd control: Vegetables need room to touch the baking sheet surface in order to brown, so don't let them get too crowded. Use two sheet trays if you're cooking a lot.
  9. Leftovers: Reheat the leftovers as a side or enjoy them cold, tossed into salads with spinach, carrots, walnuts, dried cranberries, chicken, and balsamic vinaigrette.
  10. Freezing: Squash freezes well raw or cooked as long as you store it in freezer ware or a freezer-friendly bag. Place the cubes on a baking sheet, spaced out so they don't touch each other, and freeze until very firm. Bag them up once they're frozen.  The squash should last 10-12 months in the freezer.
  11. Citrus: Finish roasted squash with a touch of fresh lemon zest or juice.
  12. Sweeter: If you prefer a sweeter recipe, omit the thyme and black pepper and sprinkle with brown sugar or maple syrup to taste before roasting. You could also add warming spices like cinnamon and nutmeg.
  13. Yogurt sauce: A good-quality plain yogurt mixed with fresh garlic, olive oil, and fresh herbs makes a tasty sauce for roasted vegetables of all kinds.

Nutrition

Calories: 166kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 809mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24192IU | Vitamin C: 50mg | Calcium: 116mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Comments

Your email address will not be published. Required fields are marked *

Recipe Rating




This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. TFI

    This looks AMAZING !!! That is a beautiful and a fantastic sounding recipe. Your posts are always easy to understand and Helpful. Thank You,5 stars

Scroll to top