Roasted Butternut Squash
Learn how to roast butternut squash the easy way. Simple Roasted Butternut Squash is perfect to eat on its own or used in various recipes. This simple recipe is great for meal prep and busy weeknights.
I love growing butternut squash in the garden. Since it is a winter squash (that grows through summer) I am able to store loads of them to cook with throughout the Fall and Winter months. Roasting is my go-to method for cooking butternut squash. Whether I am using the roasted butternut squash as a side dish, to make into a soup or toss in a light salad, roasting is my preferred method of cooking. Sure, you can boil it, but the flavor you get from roasting is so much better.
This recipe is as basic as it gets for roasting butternut squash, just a little olive oil, salt and pepper. Butternut squash is fantastic lightly seasoned, it's flavor alone is so good. I like to use this basic recipe for making soups and tossing in a salad. You could add in fresh herbs like thyme or rosemary and even season with garlic and paprika for added flavor.
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1. Prep: Rinse, peel and scoop out the seeds of the butternut squash. Cut into 1/2-inch cubes.
2. Season: Place on a parchment lined baking sheet and drizzle over oil. Seat with salt and pepper and toss to evenly coat. Spread out to an even layer.
3. Roast: Until tender. Want more caramelized butternut squash? Cook until browned.
Cooked butternut squash can be stored in an airtight container for up to 7 days.
Looking for more seasoning suggestions? Here a few herbs and spices that are great on roasted butternut squash.
- Garlic Powder
- Paprika - smoked paprika is also really good on roasted butternut squash
- Cumin
- Chili Powders
- Red Pepper Flakes
- Chipotle Powder
- Cayenne
- Rosemary
- Thyme
- Oregano
- Parsley
- Cinnamon
- Nutmeg
I really like mixing oregano, garlic, cumin, paprika and a pinch of chipotle powder together and using it as a spice mix for butternut squash. This also makes great butternut squash soup.
Learn how to roast butternut squash the easy way. Simple Roasted Butternut Squash is perfect to eat on its own or used in various recipes. This simple recipe is great for meal prep and busy weeknights.
- 1 Large butternut squash
- 3 tbsp olive oil
- 2 tsp salt
- 1 Teaspoon pepper
Preheat an oven to 400° F. Line a baking sheet with parchment paper.
- Rinse, peel and scoop out the seeds of the butternut squash. Cut into 1/2-inch cubes. I prefer 1/2 - cubes for faster cooking. The smaller size is also better for tossing in salads.
Place on a parchment lined baking sheet and drizzle over oil. Season with salt and pepper and toss to evenly coat. Spread out to an even layer.
Place in the preheated oven and roast for 15 minutes, stir then continue cooking for an additional 10-15 minutes or until tender.
If you cut the butternut squash into larger pieces the cook time will be longer.
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