If you’re looking for a simple, cozy side dish that always elevates any meal, you have to try this Roasted Butternut Squash Recipe. I absolutely love how it turns out—sweet, tender inside with those perfectly caramelized, slightly crispy edges. When I first tried roasting butternut squash this way, I was hooked! Stick with me and I’ll share all my tips so you can get it just right every time.
Why You’ll Love This Recipe
- Simple Ingredients: Uses just butternut squash, olive oil, salt, and pepper—easy to find and easy to work with.
- Low Effort, Big Flavor: Roasting brings out natural sweetness and creates a lovely crispy texture without much fuss.
- Versatile Side Dish: Perfect alongside anything from roast chicken to a fresh salad or grain bowl.
- Crowd-Pleaser: My family goes crazy for this, especially in fall and winter when squash is at its best.
Ingredients You’ll Need
The magic behind this Roasted Butternut Squash Recipe lies in the few ingredients coming together just right. The squash’s natural sugars caramelize under heat, and olive oil helps with that lovely golden crust. Don’t forget good-quality salt and pepper to bring out the flavor.
- Butternut squash: Look for a firm squash with smooth skin and no soft spots—freshness really makes a difference.
- Extra-virgin olive oil: Use a fruity, high-quality olive oil for the best flavor and roasting results.
- Sea salt: Flaky sea salt adds a nice punch without overpowering the squash’s sweetness.
- Freshly ground black pepper: Adds just enough heat and complexity.
- Chopped fresh parsley (optional): A bright garnish that adds freshness and a pop of color.
Variations
While I love the classic version, I’ve found some fun ways to mix things up depending on what mood I’m in or what ingredients I have on hand. Feel free to customize this recipe to make it truly yours.
- Spicy Kick: Add a pinch of smoked paprika or cayenne powder before roasting—my family loves the warmth it adds.
- Sweet and Savory: Toss with a drizzle of maple syrup or honey for a subtle sweetness that pairs amazingly with savory dishes.
- Herbaceous Twist: Experiment with thyme or rosemary instead of parsley for an earthy flavor profile.
- Nutty Crunch: Sprinkle toasted pumpkin seeds or walnuts on top right before serving for extra texture.
How to Make Roasted Butternut Squash Recipe
Step 1: Prepare Your Squash
Start by peeling your butternut squash—this can be a little intimidating at first, but I’ve learned that using a sturdy vegetable peeler works best. Then, carefully scoop out the seeds and chop the flesh into roughly 1-inch cubes. Try to keep them uniform in size so they roast evenly. This is where patience pays off!
Step 2: Season and Arrange
Place your cubed squash in a single layer on a parchment-lined baking sheet. Drizzle with olive oil — just enough to lightly coat each piece — and sprinkle sea salt and freshly ground black pepper over the top. Toss everything gently with your hands or a spoon to make sure each cube is coated. This simple step makes all the difference for flavor and texture.
Step 3: Roast to Perfection
Pop the baking sheet into your preheated oven at 400°F (200°C) and roast for 30 to 35 minutes. About halfway through, give those cubes a quick toss or flip so they brown evenly. You’re looking for golden edges with soft, tender centers—you’ll smell that toasty aroma and see the caramelization that marks success.
Pro Tips for Making Roasted Butternut Squash Recipe
- Peeling Made Easier: Chill your squash first; it firms up and peels more easily without slipping.
- Even Cubes Equal Even Roasting: Take your time chopping to keep cubes fairly uniform for perfect texture.
- Use Parchment Paper: It helps prevent sticking and makes cleanup a breeze—trust me, you’re going to want that ease.
- Don’t Overcrowd the Pan: Give the pieces space so they roast rather than steam; crisp edges are the goal!
How to Serve Roasted Butternut Squash Recipe
Garnishes
I love finishing this recipe with a sprinkle of chopped fresh parsley—it adds a bright, herbaceous note and just makes the dish feel fresh. Sometimes, I’ll add a squeeze of lemon juice to brighten things up even more. A little sprinkle of toasted pumpkin seeds adds a lovely crunch and a bit of nuttiness that’s irresistible.
Side Dishes
This roasted butternut squash pairs beautifully with roasted chicken or pork. I also enjoy serving it alongside quinoa or wild rice salads for a hearty vegetarian meal. For something lighter, try it with a crisp green salad or sautéed greens—balance is key!
Creative Ways to Present
For holidays or special dinners, you can roast the squash in larger chunks and serve them as a side “boat,” drizzled with herb olive oil and sprinkled with pomegranate seeds for an elegant touch. I once layered roasted cubes over creamy ricotta toast topped with a drizzle of honey and cracked pepper—total crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I keep any leftover roasted butternut squash in an airtight container in the fridge for up to 4 days. It tastes just as good cold in salads or quickly reheated. I’ve found that storing it uncovered in the fridge first thing after cooling can dry it out, so covering is essential to keep it tender.
Freezing
Freezing roasted butternut squash is a great way to save time later. Spread the cooled cubes on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. When frozen, they keep well for about 3 months—perfect for quick soups or sides on busy nights.
Reheating
To reheat and revive that crispiness, sprinkle a little olive oil on the squash and warm it in a 375°F oven for 10-12 minutes. Microwaving works but can make the edges soft, so the oven method is my go-to for maintaining texture.
FAQs
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Can I roast butternut squash without peeling it?
While the skin of butternut squash is edible once roasted, it tends to stay tough and chewy, which most people don’t enjoy. I recommend peeling it first for the best tenderness and flavor in this Roasted Butternut Squash Recipe.
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What if my squash cubes aren’t browning?
Make sure your oven is properly preheated to 400°F, and don’t overcrowd the pan. Overcrowding traps steam, which prevents caramelization. Tossing the cubes halfway through roasting also helps them brown evenly.
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Can I add other vegetables to roast with the butternut squash?
Absolutely! Root veggies like carrots or parsnips roast well alongside butternut squash. Just cut them to similar sizes to ensure even cooking.
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Is olive oil necessary, or can I use butter?
Olive oil is great for roasting because it handles the heat well and adds a fruity flavor, but you can use melted butter for richness. Just be mindful to keep the oven temperature consistent, as butter can burn faster.
Final Thoughts
This Roasted Butternut Squash Recipe has become such a comforting staple in my kitchen that I find myself making it often—sometimes even just for me! It’s easy enough for a weeknight but can feel fancy enough for guests. I hope you give it a try and discover the same joy in that sweet, caramelized bite. Trust me, once you see how simple and delicious it is, it might become your new go-to side dish too!
Print
Roasted Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This simple and delicious roasted butternut squash recipe features tender, caramelized cubes of butternut squash seasoned with olive oil, sea salt, and freshly ground black pepper. Perfect as a side dish, the roasted squash develops a rich, nutty flavor with golden-brown edges, and can be optionally garnished with fresh parsley for a pop of color and freshness.
Ingredients
Ingredients
- 1 butternut squash, peeled, seeds scooped, and cubed
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
- Prepare Squash: Place the peeled and cubed butternut squash onto the prepared baking sheet in a single layer for even roasting.
- Season Squash: Drizzle the squash cubes with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper to taste. Toss everything gently to coat the cubes evenly.
- Roast Squash: Roast the squash in the preheated oven for 30 to 35 minutes, or until the cubes are tender and golden brown around the edges, turning once halfway through for even cooking.
- Garnish and Serve: Remove from the oven and, if desired, sprinkle chopped fresh parsley over the roasted squash before serving to add a fresh herbal note and color contrast.
Notes
- Make sure to cut the squash into even-sized cubes to ensure uniform roasting.
- You can substitute sea salt with kosher salt if preferred.
- For extra flavor, consider adding spices like cinnamon or smoked paprika before roasting.
- This dish pairs well with roasted meats, grains, or can be tossed into salads.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
