Butternut squash has a delicious earthy flavor that needs very little seasoning, is very easy to cook, and quite nutritious.
There’s something comforting about a tray of roasted vegetables, and butternut squash is one of the best. Its natural sweetness intensifies in the oven, and with just a few seasonings, you’ll have a side dish that’s both elegant and easy.
This roasted butternut squash recipe is low in carbs, naturally gluten-free, and incredibly versatile. Whether you’re pairing it with roasted meats, adding it to a salad, or enjoying it straight off the pan, it’s a go-to for fall and winter meals—or any time you’re craving something hearty and satisfying.
We keep things simple with olive oil, salt, pepper, and garlic, but feel free to add your own twist—fresh thyme, a touch of cinnamon, or even a little smoked paprika for depth. Roast it until the edges are golden and caramelized, and you’ll see why this dish never goes out of style.
Perfect for meal prep, holiday tables, or weeknight dinners, this roasted butternut squash recipe checks all the boxes: easy, nutritious, and full of flavor.
🥄 Let’s Roast This Butternut Squash Together
Come on in—grab a sharp knife and your favorite baking sheet. We’re keeping it simple today, just real food and good flavor. If you’ve never roasted butternut squash before, don’t worry—I’ll walk you through it like we’re cooking side by side.
Prepping the Squash
Start by giving the squash a little stability—slice off both ends so it sits flat on your cutting board. Use a sturdy vegetable peeler to remove that tough outer skin, working from top to bottom. It’s not hard once you get into a rhythm, just take your time.
Once peeled, cut the squash in half lengthwise and scoop out the seeds with a spoon. From there, slice it into cubes—about an inch wide is perfect. Don’t stress over making every piece identical, just aim for roughly the same size so they cook evenly.
Seasoning for Flavor
Now transfer those cubes to a big bowl (or honestly, straight to the baking sheet if you don’t want extra dishes). Drizzle with olive oil or melted ghee, then sprinkle with salt, black pepper, and garlic powder. I like to add a touch of smoked paprika for depth—or a dash of cinnamon if I’m leaning into fall flavors.
Toss everything together with your hands. This is your moment to make sure every piece is well-coated and ready for the oven.
Arranging the Pan
Line your baking sheet with parchment paper—it makes cleanup easier and helps with browning. Spread the squash out in a single layer, giving each cube some space. If they’re too crowded, they’ll steam instead of roast. And we’re here for those golden, caramelized edges.
Roasting Butternut Squash to Perfection
Slide the tray into a preheated 400°F oven. About halfway through, give the squash a flip so all sides get some love. Depending on your oven and the size of your cubes, total roasting time will be around 25 to 35 minutes. You’ll know they’re done when the edges are browned and a fork slides in easily.
Serve It Up
Once they’re out of the oven, it’s hard not to sneak a few straight from the pan. This roasted butternut squash makes a warm and cozy side dish, but it’s also great tucked into a salad, stirred into a grain bowl, or reheated the next day with eggs or sausage for breakfast.
Roasted Butternut Squash
Ingredients
- 1 large butternut squash about 2.5–3 lbs, peeled, seeded, and cubed (1-inch pieces)
- 2 tbsp olive oil or melted ghee
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika optional
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme optional
- Optional: 1/4 tsp cinnamon for a warm slightly sweet variation
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed squash with olive oil, salt, pepper, and your choice of seasonings (garlic powder, smoked paprika, thyme, or cinnamon).
- Spread the squash cubes in a single layer on the prepared baking sheet. Avoid crowding—use two sheets if necessary for even roasting.
- Roast for 25–35 minutes, flipping halfway through, until the squash is golden-brown and tender when pierced with a fork.
- Serve warm as a side dish or cooled as part of a salad or bowl.
Notes
