Roasted Butternut Squash-Easy Oven Roasted Recipe
Roasted Butternut Squash is a simple, delicious side dish that is perfect for fall and winter meals. With just a few basic ingredients, you can turn fresh butternut squash into tender, lightly caramelized pieces with browned edges.
Roasting brings out the natural sweetness of the squash while giving it a delicious golden-brown exterior. A little avocado oil, salt, and pepper are all you really need, and a sprinkle of dried parsley at the end adds a little color before serving, if desired.
We love to make this easy roasted butternut squash. It makes a wonderful side dish for Sunday dinners, holiday meals, or an everyday family dinner. It is also an easy way to enjoy a seasonal vegetable without a lot of preparation or complicated ingredients.
Butternut squash is easy to grow in a family garden. We grow this squash every year and this recipe makes a simple but delicious side for nearly any main dish. Try our Butternut Squash Soup Recipes.
Why You’ll Love This Recipe:
- Simple Ingredients: You only need butternut squash, olive oil, salt, pepper, and a little parsley.
- A Versatile Side Dish: It pairs well with chicken, pork, beef, turkey, and other fall and winter meals.
- Easy Preparation: Once the squash is peeled and cut, the oven does most of the work.
- Naturally Sweet: Roasting brings out the squash’s natural sweetness.
- Great for Holidays: Roasted butternut squash makes an easy addition to Thanksgiving and other holiday dinners.
- Easy to Customize: You can keep it simple or add your favorite herbs and seasonings.
Ingredients Needed For Roasted Butternut Squash:
1 medium butternut squash, peeled, seeds and pulp removed, and cut into similar-sized pieces Try to cut the squash into pieces that are approximately the same size so they cook evenly.
1-2 Tablespoons Avocado Oil (or Olive Oil-if preferred) or enough to lightly coat the squash.
Salt and pepper, to taste. These simple seasonings allow the natural flavor of the roasted squash to shine.
Dried parsley, for sprinkling. The parsley is optional but adds a little color and freshness to the finished dish.
How To Make Roasted Butternut Squash:
1. Prepare the Butternut Squash
Preheat your oven to 400°F.
Peel the butternut squash and cut it in half. Remove the seeds and pulp, then cut the squash into similar-sized pieces-about one inch or smaller for quicker cooking.
2. Prepare the Baking Sheet
Line a Baking Sheet with Parchment Paper.
Place the prepared butternut squash pieces on the baking sheet.
3. Season the Squash
Drizzle the squash with avocado oil and toss until the pieces are lightly coated.
Sprinkle with salt and pepper.
Spread the squash into a single layer, leaving a little space between the pieces if possible.
4. Roast
Place the baking sheet in the preheated oven and roast for 35–40 minutes, or until the squash is tender and the edges are lightly browned.
For more even browning, toss or turn the squash about halfway through the cooking time.
5. Finish and Serve
Remove the roasted butternut squash from the oven and sprinkle with dried parsley for a little extra color, if desired.
Serve warm.
Tips for the Best Roasted Butternut Squash:
Cut the squash into similar-sized pieces. This helps the pieces cook at approximately the same rate.
Don’t overcrowd the pan. Spread the squash into a single layer. If the pieces are packed too closely together, they can steam instead of roast.
Don’t use too much oil. The squash only needs a light coating of olive oil.
Look for browned edges. The squash is ready when it is fork-tender and the edges are lightly caramelized.
Turn the squash halfway through roasting. This helps encourage more even browning.
Be careful when cutting butternut squash. It can be difficult to cut through. Use a sturdy cutting board and a sharp knife, and work carefully-keep your fingers out of the way of the knife.
Can I Use Pre-Cut Butternut Squash?:
Yes! Pre-cut butternut squash can be a convenient shortcut. If you’re short on time, you can purchase peeled and cubed butternut squash from the grocery store and use it in this recipe.
Just check the size of the pieces and cut any unusually large pieces so they are closer in size to the others.
Roasted Butternut Squash Variations:
This recipe is delicious with just avocado oil, salt, and pepper, but there are several easy ways to change the flavor.
- Add Fresh Herbs-Try tossing the roasted squash with fresh rosemary, thyme, or sage before serving.
- Add Garlic-For a savory version, add minced garlic during the last part of roasting so it doesn’t burn.
- Make It Sweeter-For a sweeter side dish, drizzle the finished squash with a little maple syrup and sprinkle with cinnamon.
What to Serve With Roasted Butternut Squash
Roasted butternut squash makes an easy side dish for many main courses. It is especially delicious alongside other fall-inspired dishes.
Try serving it with:
- Balsamic Grilled Chicken
- Crispy Honey Pork Chops
- Seasoned Pork Loin with Gravy
- Easy Tri-Tip
- Turkey
- Meatloaf
- Croissant Baked chicken
- Other roasted vegetables
How to Store Leftover Roasted Butternut Squash:
Allow leftover squash to cool, then place it in an airtight container and refrigerate. Store in the refrigerator for 3-4 days.
To reheat, warm the squash in the oven or air fryer until heated through. You can also microwave individual portions, although the squash will be softer. I recommend the oven or air fryer.
Frequently Asked Questions
Do you have to peel butternut squash before roasting?
Yes. The butternut squash is peeled before cutting it into pieces. Removing the peel gives you tender pieces of squash.
How do you know when roasted butternut squash is done?
The squash should be fork-tender and lightly browned around the edges. If the pieces are still firm in the center, continue roasting until tender.
Why is my roasted butternut squash not browning?
Make sure the squash is spread into a single layer without overcrowding the baking sheet. Too many pieces packed together can cause the squash to steam rather than roast.
Can I make roasted butternut squash ahead of time?
Yes. You can roast the squash ahead of time and refrigerate it until you’re ready to serve. Reheat it in the oven or air fryer to help bring back some of the roasted texture. We like this best fresh, however.
Can I add other seasonings?
Absolutely. While salt and pepper keep this recipe simple, you can add herbs and seasonings such as rosemary, thyme, sage, garlic, cinnamon, or a little maple syrup depending on whether you want a savory or sweeter flavor.
Other Summer Squash Recipes You Will Love: 💕
Recipe Notes:
Squash: One medium butternut squash should provide approximately 4–6 servings, depending on the size of the squash and serving size.
Cutting: Try to keep the pieces similar in size so they roast evenly.
Baking Sheet: Give the squash room to roast rather than piling the pieces on top of each other.
Parsley: The dried parsley is primarily for a little color and can be omitted.
Make it Your Own: Add different seasonings to go with different main dishes.
Roasted Butternut Squash
A simple side dish for every day or for Thanksgiving and other holidays.
Ingredients
- 1 medium Butternut Squash Peeled and Chopped
- 1-2 Tbsp Avocado Oil
- Salt and Pepper to taste
- Dried Parsley optional
Instructions
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Preheat oven to 400°.
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Peel the butternut squash and chop it into bite-sized pieces of similar sizes.
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Line a baking sheet with parchment paper and place the squash on the baking sheet.
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Drizzle pieces of squash with a light coating of avocado oil.
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Toss to coat.
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Sprinkle with salt and pepper.
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Place in preheated oven for 35-40 minutes (this will depend on the size of your squash pieces).
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Half way through baking, turn pieces. Bake until tender and and edges are browning.
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Remove from the oven and serve. Sprinkle with dried parsley, if desired. Enjoy immediately.
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