Roasted butternut squash becomes sweet and caramelized in just about 20 minutes when cooked at a high temperature in the oven.
I love eating veggies in so many ways, but when I want a sweetened, caramelized bite that barely needs anything more than salt and pepper, that’s when I turn to roasting. Whether it’s roasted asparagus, roasted beets, roasted sweet potatoes, or roasted acorn squash, cooking in the oven at a high temp draws out vegetables’ natural sugars, resulting in caramelized veggies with a sweetened flavor. While I already have a recipe for Instant Pot butternut squash, roasted butternut squash is the method I turn to most as a perennial favorite.
Roasting butternut squash is so easy, and I love making a batch on the weekend for easy meal prep the week ahead. It’s great for adding to salads, pastas, pizzas, and grain bowls. Plus, butternut squash is loaded with health benefits. It’s rich in vitamins A and C, and is also a great source of fiber.
What’s In Roasted Butternut Squash
All you need to make basic roasted butternut squash is 1 ingredient (not including olive oil, salt, or pepper)!
- Butternut squash
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
How to Roast Butternut Squash in the Oven
Cubed butternut squash roasts pretty quickly in the oven. High heat is the name of the game.
Trim and peel. Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then, carefully slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them.
Slice and cube. Cut squash into 1-inch cubes.
Oil and season. Add the squash to a large sheet pan, along with some olive oil, salt, and freshly ground black pepper. Use your hands to toss well.
High heat is key. I like to roast my butternut squash at 425°F to ensure it gets nicely tender and caramelized.
Do You Peel Butternut Squash Before Cooking?
When roasting butternut squash in cubes, I like to peel the squash first. The skin is technically edible but you wouldn’t want to eat it because it’s tougher than acorn squash.
If you’re roasting your squash whole, as opposed to cubed, I leave the skin on (it makes for pretty presentation if you’re serving it up in two halves), then spoon the squash out of its skin before eating.
How Long Does it Take for Butternut Squash to Soften in The Oven
Cubed butternut squash roasts in about 15 minutes in a 425°F oven.
Ideas for Seasoning Your Butternut Squash
While you can never go wrong with the basics—olive oil, salt, and pepper, there are so many other fun seasonings you can add to your butternut squash. Here are some ideas:
- Browned butter and maple syrup
- Ground coriander and cumin
- Smashed garlic cloves or some garlic powder
- Browned butter and Parmesan cheese
- Maple syrup and chili powder
- Chinese Five Spice
- Fresh thyme or rosemary
What to Do With Butternut Squash
There are so many delicious ways to enjoy roasted butternut squash. Here are some ideas:
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Roasted Butternut Squash
Roasted butternut squash becomes sweet and caramelized in just about 20 minutes when cooked at a high temperature in the oven. Enjoy it as is for a delicious side, or add to salads, pasta, and grain bowls, and more.
Servings 4 -6
- 1 2 pound butternut squash
- 3 ½ tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Preheat the oven to 425°F.
Lay your butternut squash squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, arranging in an even layer.
Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. Taste and add more salt or pepper if desired.
Calories: 262kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 450mg | Potassium: 1199mg | Fiber: 7g | Sugar: 7g | Vitamin A: 36163IU | Vitamin C: 71mg | Calcium: 164mg | Iron: 2mg
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