Description

This easy Roasted Butternut Squash recipe transforms simple ingredients into a cozy, flavorful dish perfect for any season. With natural sweetness, a hint of smokiness from roasting, and a soft texture, it’s a versatile side or main ingredient packed with nutrients. Quick to prepare and kid-friendly, it fits well into weeknight dinners, meal prep, or casual weekend meals.

Ingredients

Scale

Main Ingredients

1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Optional Spices

½ teaspoon cinnamon (optional)
½ teaspoon smoked paprika (optional)
1 teaspoon fresh rosemary or thyme sprigs (optional)

Optional Garnishes and Variations

Drizzle of honey and sprinkle of chili flakes for sweet & spicy twist
Toasted pumpkin seeds or walnuts for nutty crunch
Brush with 1 tablespoon pure maple syrup for maple glazed finish
Handful of nutritional yeast for vegan cheese topping

Instructions

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This hotter temperature encourages lovely caramelization without drying out the squash.
Prepare the Squash: Carefully peel the butternut squash using a vegetable peeler, then slice it in half lengthwise to scoop out seeds. Cut the flesh into uniform cubes around 1-inch for even cooking.
Season and Toss: Place the cubes in a large bowl. Drizzle with olive oil, then sprinkle with sea salt, freshly ground black pepper, and any optional spices you choose to include. Toss gently so every piece is coated evenly.
Arrange and Roast: Spread the squash pieces in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast for 25-30 minutes, flipping halfway through for a golden-brown finish.
Serve and Enjoy: Once tender and caramelized, remove from the oven and serve warm. Garnish with fresh herbs, toasted nuts, or other desired toppings for extra flavor and texture.

Notes

Cut the squash into even 1-inch cubes to ensure uniform roasting.
Do not overcrowd the baking sheet to allow proper browning; overcrowding causes steaming.
Use high heat (425°F) for caramelization and a texture that’s tender but not mushy.
Flip the squash cubes once halfway through roasting for even golden edges.
Use a sharp vegetable peeler or knife to peel the squash safely and easily.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freeze cooked cubes by flash freezing on a baking sheet before transferring to a freezer bag, good for up to 3 months.
Reheat in a skillet over medium heat or in the oven at 350°F until warmed through and caramelized.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1/4 of recipe (about 1 cup)
Calories: 120 kcal
Sugar: 5 g
Sodium: 210 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 1 g
Cholesterol: 0 mg

Keywords: roasted butternut squash, easy side dish, gluten free, healthy squash recipe, fall recipe, vegan option, meal prep, roasted vegetables