Simple Roasted Butternut Squash
Roasted butternut squash is so good on its own that barely any seasoning is needed! Olive oil, garlic, salt, and pepper are used in this recipe — feel free to add any additional garnishes you like. To save on prep time, look for pre-cut, peeled butternut squash cubes in your grocery store.
This roasted butternut squash recipe is the perfect way to welcome fall. Simply seasoned with just garlic, salt, and pepper, you’ll want to make this easy side dish all season long.
Roasted Butternut Squash Ingredients
These are the ingredients you’ll need for this top-rated butternut squash recipe:
- Butternut squash: Look for a solid beige butternut squash that feels heavy for its size.
- Olive oil: Toss the butternut squash with olive oil before roasting to keep it nice and moist.
- Seasonings: This roasted butternut squash recipe is flavored with fresh garlic, salt, and pepper.
How to Cook Butternut Squash
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this butternut squash side dish:
- Prep: Peel and cube the butternut squash.
- Season: Toss the butternut squash cubes with olive oil, garlic, salt, and pepper.
- Roast: Arrange the seasoned cubes on a baking sheet and roast in the preheated oven until the squash is lightly browned and tender.
How to Peel Butternut Squash
The best way to peel butternut squash is with a vegetable peeler. If you want, you can heat the squash in the microwave or oven first to make the process even easier.
Get step-by-step instructions: How to Peel Butternut Squash
How to Cut Butternut Squash
This recipe calls for cubed butternut squash. Simply cut the peeled squash down the middle, scoop out the seeds, and cut the halves into 1-inch slices. From there, you can easily cut each slice into 1-inch cubes.
How to Season Butternut Squash
This basic roasted butternut squash recipe is simply seasoned with garlic, salt, and pepper. Of course, it’s incredibly easy to customize this basic recipe by incorporating your favorite savory and/or sweet ingredients. Try adding:
- Cayenne pepper
- Maple or agave syrup
- Red pepper flakes
How Long to Cook Butternut Squash
Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it’s done, the squash should be lightly browned and easily pierced with a fork.
How to Serve Roasted Butternut Squash
Pair this roasted butternut squash side dish with your favorite fall and winter entrees. In need of some mouthwatering inspiration? We’ve got you covered with these seasonal recipe collections:
- 12 Comfort Food Favorites to Make at the First Crack of Autumn
- 15 Fall Dinner Recipes for Two
- 15 Fall Recipes Grandma Used to Make
- 20 Low-Effort Winter Dinners
- Make It a Meal: 5 Easy Mid-Winter Dinner Menu Ideas
Allrecipes Community Tips and Praise
“Loved this,” raves Charlene S Noto. “Put it on the bottom rack while I was roasting a chicken. It was great, easy to make, and you can vary the type of winter squash. My husband loved it too.”
“This is so simple and delicious,” according to Ashley. “Just as good, if not better, the next day! The second time I made this, I added a small amount of agave syrup.”
“This is my go-to recipe for roasted butternut squash,” says Sherry Leek Beuckelaere. “I change up the spices every time and today, along with garlic I added minced onion, celery seed, basil, thyme, turmeric, marjoram, salt, and pepper.”
Editorial contributions by Corey Williams
- 1 medium butternut squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- salt and ground black pepper to taste
Preheat the oven to 400 degrees F (200 degrees C).
Peel butternut squash with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Cut halves into 1-inch slices, then cut slices into 1-inch cubes.
Combine butternut squash cubes, olive oil, and garlic in a large bowl and toss until well coated. Season with salt and pepper. Arrange in a single layer on a baking sheet.
Roast in the preheated oven until squash is lightly browned and tender when pierced with a fork, 25 to 35 minutes.
This is delicious topped with chopped parsley, shaved Parmesan, and toasted pine nuts.
Nutrition Facts (per serving)
177 Calories 7g Fat 30g Carbs 3g Protein