Roasted Butternut Squash Recipe (Oven Baked) (2024)

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5 from 411 votes

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Total Time: 30 minutes minutes

Published: September 26, 2021Updated: January 3, 2022

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Roasted butternut squash is the best baked side dish for fall. So easy and healthy, this savory squash is a delicious vegetable side you’ll want to make again and again.

Roasted Butternut Squash Recipe (Oven Baked) (1)

Why This Recipe Works

EasyMaking this best butternut squash really couldn’t get any simpler. Peel, cut, bake. That’s it!

Readily available – Even if it isn’t fall, you can still find butternut squash year-round in almost every major grocery chain. This butternut squash recipe is delicious any time!

Pantry staples – You probably have all the spices you need for this baked squash dish right in your spice drawer right now. Just pull out the salt, pepper, garlic powder, and Italian seasonings, that’s it!

Multiple uses – Roast once, eat all week! I like to eat the squash as a side of course, but you can also eat this best butternut squash on top of salad greens, in veggie quesadillas, mixed with other roasted veggies, or on top of pasta with alfredo sauce. (For a healthier alfredo sauce you can try my Greek Yogurt Alfredo Sauce.) It’s very versatile!

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Here’s How You Make It

The hardest part about making this dish is preparing the squash, which I discuss a little further down.

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  1. First, preheat the oven to 425 degrees. Then, peel the squash and cut it up into 1-inch cubes.(Photos 1-4)
  2. Drizzle extra virgin olive oil over the squash cubes and toss the squash to thoroughly coat it in the oil. Sprinkle with salt, pepper, the herbs, and garlic powder. (Depending on your seasoning abilities, you can leave the cubes as-is or give them another roll around with your fingers or a spoon to make sure the squash is all evenly coated.) (Photos 5-6)
  3. Transfer the squash to the oven and let it bake for 20-25 minutes or until the roasted butternut squash is tender and starts to brown on the edges, then pull it out and serve right away or top with melted butter and honey mixture (see note, below).(Photos 7-8)

What Is the Easiest Way to Cut a Butternut Squash?

As I mentioned, cutting the squash is the trickiest part. Here’s the easiest way to peel, core, and dice a butternut squash :

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  1. Peel the squash with a peeling tool (like the one you’d use for carrots), and peel it all the way around. Watch what you’re doing and position your hands carefully, they get slippery as the peels come off.
  2. Cut the squash down the middle lengthwise and use a spoon to scoop out all the seeds and stringy insides and throw those away or compost if that’s what you do with your organic scraps.
  3. Cut the squash across in 1-inch sections.
  4. Chop sections into 1-inch cubes.

Expert Tips and Tricks

  • For more flavor,add 1 teaspoon of honey to the brown butter just before drizzling it over the roasted butternut squash.
  • Leftovers of this easy butternut squash recipe will keep in the fridge for up to 5 days in an airtight container with a lid.
  • To freeze butternut squash, simple allow to cool completely then transfer to a firm, airtight container (not a bag where it will get squashed, pun intended.) and freeze. When ready to reheat, microwave single servings in a heat-safe dish.
  • Ever wondered if butternut squash is a healthy carb? The good news is, it is! As long as you don’t load it down with a lot of carb-heavy add-ons like breadcrumbs or a flour-based sauce which will quickly nudge this naturally healthy vegetable into the not-so-low-carb category.
  • What to serve with butternut squash? I’ve got you covered with this French Onion Chicken, Balsamic Pork Tenderloin, or Chicken with Mushroom Cream Sauce.
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How to Freeze and Reheat

Freezing butternut squash is a cinch. I do this one of two ways:

  1. Freeze it raw. Peel and cut the butternut squash into cubes and place them on a baking sheet, then pop them into the freezer. Once they’ve frozen solid, then add them to a Ziploc baggie or another freezer-safe container.
  2. Freeze it cooked. If you want to freeze this butternut squash after you’ve roasted it, then follow the same directions as above. Simply let the diced, cooked squash cool to room temperature, freeze the pieces on a baking sheet, and then place in a freezer-safe container. One note here: when you thaw cooked, frozen squash it will be soft. This is best used for a soup or a mash.

What to Serve with Butternut Squash

Need some ideas for what to serve with the butternut squash? I have that in spades!

  • Grilled chicken goes great with this squash. It’s a perfect low-carb meal on its own, or add another roasted vegetable to round it out.
  • This butternut squash also goes great with pork tenderloin.
  • Serve this roasted squash on the side of a big, meaty steak topped with chimichurri sauce.
  • Feeling fishy? Then add this baked salmon to your plate alongside this squash dish.
  • I have been known to add roasted squash right on top of this Instant Pot BBQ Pulled Pork like pickles. Don’t knock it till you try it!
  • For a full-on vegetarian meal, add squash to this chickpea curry or creamy avocado pasta.
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Is Butternut Squash a Healthy Carb?

If you are watching your carb intake, then it’s natural to wonder if butternut squash falls into the “healthy carb” category. While butternut squash falls into the category of “starchy vegetables” (like potatoes), they aren’t all bad. Squash is high in fiber, which can help you feel fuller, longer. It’s also a great source of vitamins A, C, B, potassium, magnesium. I’d consider this a pretty healthy carb, wouldn’t you?

Do You Have to Cut Butternut Squash Before Cooking?

While you don’t HAVE to cut and peel a butternut squash, I would recommend it. Seems like it would be chewy and weird and an impediment to what you’re trying to do which is to eat the soft, delicious squash and not deal with picking hard squash skin out of your teeth.

However, you can eat the skin if you wish. You’ll have to increase the roasting time though on the squash cubes to make sure the skin gets less tough and easier to eat. Sometimes the squash is coated in (edible) wax to keep it fresher, longer. You’ll want to try to get that wax off before cooking if you can. But if not, there’s no harm in eating it.

If you’re going to roast it whole with the skin on, you should cut it in half and use a spoon to scoop the seeds out, season, then roast flesh side up in a roasting pan or on a baking sheet.(I use this method when preparing my favorite butternut squash soup as well!)

Is Butternut Squash Considered a Winter Squash?

Butternut squash is a squash that’s part of the winter squash family, which also includes acorn, carnival, gold nugget, kabocha, autumn cup, buttercup, delicta, and spaghetti.

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More Tasty Dishes Like This

Make this roasted butternut squash recipe and then come back for more roasty-toasty fall favorites like this Roasted Cauliflower Soup, these Roasted Brussels Sprouts, and these Oven Roasted Dill Potatoes.Looking for more? Try these favorites:

  • Creamy Butternut Squash Soup
  • Easy Healthy Butternut Squash Soup
  • Butternut Squash Pasta Sauce

Did you try this amazingly delish Roasted Butternut Squash recipe? FANTASTIC! Please rate the recipe below!

Roasted Butternut Squash Recipe (Oven Baked) (9)

Roasted Butternut Squash

Roasted butternut squash is the best baked side dish for fall. So easy and healthy, this savory squash is a delicious vegetable side you'll want to make again and again.

5 from 411 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Ingredients

  • 1 medium (2-3 pounds) butternut squash
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper - or ¼ teaspoon ground black pepper
  • 1 teaspoon dried Italian seasoning - or Herbs de Provence
  • 1 teaspoon garlic powder
  • 4 tablespoons butter - optional

Instructions

  • Preheat oven to 425 degrees and grease a large baking sheet.

  • Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.

  • Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.

  • Season with salt, pepper, dried herbs, and garlic powder.

  • Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the butter, proceed with the next step.

  • Melt butter in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.

  • Spoon browned butter over squash and serve immediately.

Notes

Flavor tip: add 1 teaspoon honey to the brown butter just before drizzling over roasted squash.

Nutrition

Calories: 147 kcal, Carbohydrates: 15 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 404 mg, Potassium: 460 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 13304 IU, Vitamin C: 26 mg, Calcium: 72 mg, Iron: 1 mg

Course: Side Dish

Cuisine: American

Author: Tiffany

Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Roasted Butternut Squash Recipe (Oven Baked) (2024)

FAQs

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Should you roast butternut squash cut side up or down? ›

Cooking butternut squash halves
  1. Preheat the oven to 400F. Cut off ¼" from the top and bottom of the butternut squash. ...
  2. Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60minute or until tender.
Oct 23, 2021

How long does it take for squash to get soft in the oven? ›

The best way to soften any squash is to roast it to n the oven. I slice butternut squash in half lengthwise, scoop out the seeds, and put the halves face down on an oiled baking sheet. Roast at 375°F until a knife slides easily into the meat of the squash, 45 minutes to an hour, depending on the size of the squash.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Do you eat the skin on roasted squash? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Does roasting take longer than baking? ›

Baking typically requires less cooking time than roasting, making it a quicker option for many recipes, especially baked goods like cakes and cookies. 3. Roasting requires higher temperatures than baking, which can help to create a crispy exterior on the food while cooking it evenly on the inside.

Is it necessary to peel butternut squash before cooking? ›

Butternut squash skin is edible, but its texture can be tough or papery after cooking. For most recipes, peeling the butternut squash is preferred – that is why I have shared how to peel a butternut squash in this post. For butternut squash soups and stews, it is generally best to remove the skin.

What is the cooking method for butternut squash? ›

Directions
  1. Preheat the oven to 400 degrees F.
  2. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

How to roast butternut squash Jamie Oliver? ›

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Why is my roasted squash mushy? ›

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

How do you know when roasted squash is done? ›

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Why is my roasted squash soggy? ›

If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy. Roast the squash at a high temperature: Roasting the butternut squash at a high temperature (around 425°F) will help to evaporate excess moisture and prevent it from becoming soggy.

How to cook butternut squash Martha Stewart? ›

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.

How to cook butternut squash Paula Deen? ›

directions
  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Is roasting and baking the same thing? ›

What's the Difference Between Baking and Roasting? Roasting uses the same type of all-over, dry heat as baking, but at higher temperatures between 400 and 450° F. Choose the roasting method to get thicker, tougher foods brown and crisp, and the baking method to retain moisture in thinner, more delicate foods.

Is it better to bake or roast vegetables? ›

It's a hands-off way to cook that maximizes browning and makes vegetables delicous.

Is roasting vegetables the same as baking them? ›

The main differences between roasting and baking are the types of foods you roast vs bake and the temperature of the oven. When it comes to temperature, roasting requires a higher oven temperature of above 400°F for the cooking process, while baking takes place at lower oven temperatures around 375°F and below.

What is the difference between roasting and baking on my oven? ›

Baking is done at lower oven temperatures, below and up to 400 degrees. Because of the higher heat, roasting results in shorter cook times and makes the outside of the food crispy. Types of food: Cooking meats or vegetables is considered roasting because the food already has a solid structure before you cook it.

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