How to Roast Butternut Squash

Up close overhead shot of roasted butternut squash in baking sheet.

5 from 1 vote

Learning How to Roast Butternut Squash is quick and easy. This versatile dish is packed with flavorful herbs, roasted to perfection with a drizzle of olive oil. Delicious served as a side or tossed into your favorite fall recipes, Butternut Squash is a fall must-have and an easy substitute for pumpkin. Make Ahead + Air-fryer option.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Keyword: baked, butternut squash, easy, fall recipe, family-friendly, kid-friendly, main dish, oven, roasted, veggies

Servings: cups

Calories: 141kcal

Author: Shanika

Ingredients

BUTTERNUT SQUASH:

1 small butternut squash, organic (About 1 lb.)
¼ cup Extra virgin olive oil
2 tsps sea salt
2 tsps black pepper
2 tsps smoked paprika
2 tsps garlic powder
2 tsps onion powder
2 tsps dried parsley
2 tsps dried oregano
2 tsps dried basil
2 tsps dried thyme
½ teaspoon red pepper flakes
½ teaspoon ground cinnamon
Pinch of chili powder

US Customary - Metric

Instructions

PREP + CUT THE BUTTERNUT SQUASH:

Using a vegetable peeler, peel the skin and white layer beneath the skin of the squash. On a cutting board, carefully cut the butternut squash in half lengthwise with a large knife, scooping out the seeds and pulp using a spoon and discarding them.
Then with each half, cut the butternut squash into 1-inch medium thick cubes until all butternut squash is used. Add everything to a large bowl.

SEASON + BAKE:

Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper.
In the bowl with the cubed butternut squash, add the olive oil, salt, black pepper, smoked paprika, parsley, oregano, basil, garlic powder, thyme, chili powder, red pepper flakes, and cinnamon, tossing everything together until it's fully coated.
Transfer the butternut squash to the baking sheet and arrange in a single layer. Bake until the butternut squash is golden-brown and knife tender, about 30-35 minutes. Once done, remove from the oven and let cool.
Use the roasted butternut squash in any recipe like soup, over tacos, in pasta, etc.
Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve. To re-heat, add roasted butternut squash to the oven on a baking sheet, until warmed through.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve. To re-heat, add roasted butternut squash to the oven on a baking sheet, until warmed through.
FREEZE OPTION: Butternut squash freezes really well! Can be frozen for 4–6 months. To do so, simply add cooled roasted butternut squash to a large freezer-safe ziplock bag or container and store it in the freezer. The great thing about freezing squash is that you can freeze it cooked or uncooked. You can also puree it before freezing for best results which avoids it from getting mushy in texture.

Nutrition