Simple Roasted Butternut Squash

Butternut squash roasted on pan with spatula.

3 from 2 votes

This Simple 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.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: roasted butternut squash

Servings: servings

Calories: 85kcal

Author: Lillie

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

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.

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