This Simple Roasted Butternut Squash recipe is so easy to make. The naturally sweet and nutty butternut squash serves as the perfect side dish for all your favorite fall and winter meals.
About This Recipe
So I don’t know about you, but I’m all about easy sides around here. I love bulk prepping a ton of veggies to have on hand throughout the week that we can enjoy with any of your favorite proteins, salads, or sandwiches.
This Simple Roasted Butternut Squash recipe is exactly as it’s described. It’s super simple and easy to make and will give you the best roasted, caramelized squash that you can enjoy with just about any meal!
And I’ll even let you in on a secret tip! Buy the pre-cut and peeled squash to make this recipe even easier. If you’ve ever tried to cube your own butternut squash, you know this is one where taking the shortcut is definitely worth it!
If you’re looking for more easy side dish recipes, try my Simple Roasted Delicata Squash, Feta Parsley Potato Wedges, Roasted Sweet Potato Halves, or Maple Cumin Roasted Carrots.
Ingredients and Substitutions
- Butternut squash: I love to buy my butternut squash already cubed for a shortcut! Otherwise, you’ll want to chop it in half, slice off the skin, scoop out the seeds, and cube the remaining fruit. This time, I used tiny cubes from Walmart. If your cubes are larger, you may need to cook a little longer.
- Olive oil spray: Or use your favorite cooking oil, like avocado oil.
- Seasonings: I used a simple blend of kosher salt, dried thyme, dried rosemary, and black pepper, but use any seasonings you like!
Dietary Adaptations
Naturally gluten-free and dairy-free.
How To Make
- Preheat the oven to 425°F.
- Spread cubed butternut squash on a large sheet pan so they’re not crowded. Spray with oil and season with seasonings. (You can use whatever you want! We love thyme and rosemary.)
- Roast for 25-30 minutes or until caramelized and tender.
Helpful Tips
- Cut evenly: If peeling and slicing your own, try to cut the squash into uniform cubes so it roasts evenly. I love to use my food chopper for this!
- Use parchment: Lining your pan helps prevent sticking and makes cleanup easy.
- Crowding matters: Make sure to not overcrowd your pan. Give the butternut squash room on the pan or they will steam instead of roast.
- Meal prep friendly: Store leftovers in the fridge up to 4 days. Reheat in the oven or air fryer to bring back crisp edges.
Serving Suggestions
Butternut squash is perfect for serving with just about any meal! A few of my favorite pairings include:
- Baked Yogurt and Herb Chicken Breasts
- Blistered Tomato Basil Chicken Crunch Wrap
- Shaved Pork Baguette with Kale Slaw
- Spicy Turkey and Arugula Crunch Wrap with Honey Mustard
- Harissa Feta Chicken Wraps
For More Delicious Side Dish Recipes
- Simple Roasted Delicata Squash
- Parmesan, Lemon, and Herb Crusted Delicata Squash with Crispy Shallots
- Lightened-Up Roasted Baby Potatoes
- Super Simple Roasted Sweet Potatoes
- Macro Friendly Loaded Smashed Potatoes
- Smashed Potatoes with Creamy Chimichurri
- Healthy Scalloped Potatoes
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Simple Roasted Butternut Squash
Ingredients
- 2 lb butternut squash 900g, peeled and cubed
- 2 tsp olive oil spray 10g
- 1 ½ tsp kosher salt
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp pepper
Instructions
- Preheat the oven to 425℉.
- Spread cubed butternut squash on a large sheet pan so they’re not crowded. Spray with oil and season with seasonings. (You can use whatever you want! We love thyme and rosemary.)
- Roast for 25-30 minutes or until caramelized and tender.
Notes
Nutrition
Tried this recipe?
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Ok, my family and I are not squash fans, but you have converted us! This was delicious and so easy!
Your macro count is way off. 70grams of butternut squash is not that high in carbs. Check cronometer…. This is super inaccurate and also all the stupid ads cover up the important info on your blog. I can’t see everything and there is no way to click if off….
Hi! I’m so sorry about the ads! Gonna figure it out! But the macros are correct. You’re probably comparing it to raw butternut squash. Root veggies shrink a ton when you roast them, usually by about half. So when you started with 100 grams of squash, you ended with about 50g, but you still get all the macros for the original 100g. It’s where a lot of people get tricked with meat too! So this should have about twice the carbs of the same weight of raw squash. Hope that makes sense!