Classic Roasted Butternut Squash

I used to be terrified of butternut squash. Those hard, tan shells seemed impossible to cut through, and I’d walk right past them in the grocery store. My mom never bought them when I was growing up, so they felt like some fancy ingredient I wasn’t ready for.

Turns out, roasting butternut squash is actually pretty simple once you get the hang of it. The oven does most of the work, and you don’t need any special skills or equipment. Just a sharp knife, some patience with the peeling, and you’re good to go.

What Kind of Butternut Squash Should I Use?

Any medium-sized butternut squash will work great for this recipe, but look for one that feels heavy for its size and has a firm, tan-colored skin without soft spots or blemishes. The best butternut squashes have a long neck and smaller bulb at the bottom – this gives you more of that sweet, dense flesh and fewer seeds to deal with. If you can only find a larger squash, no problem, just cut it down to the amount you need and save the rest for another meal. When picking one out, give it a gentle tap – it should sound hollow, which means it’s ripe and ready to roast.

Options for Substitutions

This simple roasted squash recipe is pretty forgiving when it comes to swaps:

• Butternut squash: You can easily swap butternut squash for other winter squashes like acorn, delicata, or kabocha. Just keep in mind that cooking times might vary slightly – delicata cooks faster while kabocha might need a few extra minutes.
• Olive oil: Avocado oil or melted butter work great as alternatives. If using butter, you might want to keep an eye on it since it can brown faster than oil.
• Italian seasoning: No Italian seasoning? Mix together dried basil, oregano, and thyme. Herbs de Provence works too, or you could go simple with just dried rosemary or sage for a more fall-focused flavor.
• Garlic powder: Fresh minced garlic (about 2-3 cloves) can replace the powder, but add it during the last 10-15 minutes of roasting to prevent burning.
• Butter: This is totally optional, but if you want to skip it, just drizzle a little extra olive oil before serving for that rich finish.

Watch Out for These Mistakes While Roasting

The biggest mistake people make with roasted butternut squash is cutting it into uneven pieces, which leads to some chunks being overcooked and mushy while others remain hard and undercooked – aim for uniform 1-inch cubes for consistent results. Another common error is overcrowding the pan, which causes the squash to steam instead of roast, so make sure to use a large enough baking sheet and leave space between pieces for proper caramelization. Don’t skip preheating your oven to at least 425°F, as starting with a hot oven helps create those crispy, golden edges that make roasted squash so delicious. Finally, resist the urge to flip or move the squash too early – let it roast undisturbed for at least 15-20 minutes before checking, as this allows the natural sugars to caramelize and develop that sweet, nutty flavor.

What to Serve With Roasted Butternut Squash?

Roasted butternut squash makes a perfect side dish for so many fall and winter meals! It pairs beautifully with roasted chicken, pork tenderloin, or even a simple grilled steak since the sweet, caramelized flavors complement savory proteins really well. I love serving it alongside other roasted vegetables like Brussels sprouts or carrots for a colorful harvest-style dinner. You can also toss the roasted squash into grain bowls with quinoa or wild rice, add some dried cranberries and toasted nuts, and you’ve got yourself a hearty vegetarian meal that’s both filling and nutritious.

Storage Instructions

Refrigerate: Roasted butternut squash keeps really well in the fridge for up to 5 days in an airtight container. I love having it prepped ahead because it makes weeknight dinners so much easier. You can toss it into salads, grain bowls, or just eat it as a side dish throughout the week.

Freeze: This roasted squash freezes like a dream! Let it cool completely, then spread the pieces on a baking sheet to freeze individually before transferring to freezer bags. It’ll stay good for up to 6 months and you can use it straight from frozen in soups or casseroles.

Warm Up: To enjoy your leftover roasted squash, just pop it in a 350°F oven for about 10 minutes until heated through. You can also microwave it for 1-2 minutes, but the oven method keeps that nice roasted texture better. Sometimes I even eat it cold right from the fridge – it’s that good!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-550
• Protein: 5-7 g
• Fat: 28-34 g
• Carbohydrates: 55-65 g

Ingredients

For the roasted squash:

• 1 medium butternut squash (2 to 3 lb)
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp coarse black pepper or 1/4 tsp ground black pepper
• 1 tsp dried italian seasoning or herbes de provence
• 1 tsp garlic powder

For the browned butter (optional):

• 4 tbsp butter

Step 1: Prepare and Cut the Butternut Squash

• 1 medium butternut squash (2 to 3 lb)

Preheat your oven to 425°F (220°C) and grease a large baking sheet.

Peel the butternut squash using a regular vegetable peeler, then slice it down the middle lengthwise.

Use a spoon to scoop out the seeds and innards, discarding them.

Chop the squash into 1-inch pieces and arrange them in a single layer on the prepared baking sheet.

Step 2: Season the Squash

• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp coarse black pepper or 1/4 tsp ground black pepper
• 1 tsp dried Italian seasoning or Herbes de Provence
• 1 tsp garlic powder

Drizzle the olive oil over the butternut squash pieces.

Use two spoons or your hands to toss the squash, ensuring all pieces are well coated in oil.

Sprinkle evenly with salt, black pepper (choose the desired amount), dried Italian seasoning or Herbes de Provence, and garlic powder.

Toss once more to distribute the seasonings.

Step 3: Roast the Squash

• seasoned butternut squash from Step 2

Place the seasoned squash in the preheated oven and bake for 20-25 minutes.

The squash should be very tender and just starting to brown on the edges.

Remove from the oven.

I always check a piece by poking it with a fork—if it slides in easily, you know it’s done!

Step 4: Brown the Butter (Optional)

• 4 tbsp butter

For an extra rich and nutty flavor, melt the butter in a medium saucepan over medium-high heat.

Let it come to a simmer and continue cooking until it turns from pale yellow to a deep golden-brown color.

Immediately remove from heat and transfer the browned butter to a bowl to keep it from overcooking.

Step 5: Serve the Roasted Squash

• roasted squash from Step 3
• browned butter from Step 4

Spoon the browned butter (from Step 4) over the roasted squash.

Serve immediately for the best flavor and texture.

If you’re not using the butter, simply serve the roasted squash as-is.

Sometimes, I like to sprinkle a little extra black pepper just before serving to really bring out the savory notes.

Classic Roasted Butternut Squash

Delicious Classic Roasted Butternut Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 500

Ingredients Method

Ingredients

  

For the roasted squash:

• 1 medium butternut squash (2 to 3 lb)
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp coarse black pepper or 1/4 tsp ground black pepper
• 1 tsp dried Italian seasoning or Herbes de Provence
• 1 tsp garlic powder

For the browned butter (optional):

• 4 tbsp butter

Method

 

1. Preheat your oven to 425°F (220°C) and grease a large baking sheet. Peel the butternut squash using a regular vegetable peeler, then slice it down the middle lengthwise. Use a spoon to scoop out the seeds and innards, discarding them. Chop the squash into 1-inch pieces and arrange them in a single layer on the prepared baking sheet.
2. Drizzle the olive oil over the butternut squash pieces. Use two spoons or your hands to toss the squash, ensuring all pieces are well coated in oil. Sprinkle evenly with salt, black pepper (choose the desired amount), dried Italian seasoning or Herbes de Provence, and garlic powder. Toss once more to distribute the seasonings.
3. Place the seasoned squash in the preheated oven and bake for 20-25 minutes. The squash should be very tender and just starting to brown on the edges. Remove from the oven. I always check a piece by poking it with a fork—if it slides in easily, you know it’s done!
4. For an extra rich and nutty flavor, melt the butter in a medium saucepan over medium-high heat. Let it come to a simmer and continue cooking until it turns from pale yellow to a deep golden-brown color. Immediately remove from heat and transfer the browned butter to a bowl to keep it from overcooking.
5. Spoon the browned butter (from Step 4) over the roasted squash. Serve immediately for the best flavor and texture. If you’re not using the butter, simply serve the roasted squash as-is. Sometimes, I like to sprinkle a little extra black pepper just before serving to really bring out the savory notes.