• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • All Recipes
  • Dinner

Veronika's Kitchen logo

menu icon
go to homepage
  • About
  • All Recipes
  • Dinner
  • Dessert
  • Contact Us
search icon
Homepage link
  • About
  • All Recipes
  • Dinner
  • Dessert
  • Contact Us
×

Home » Course » Side Dish » Oven Roasted Butternut Squash

Published: Sep 17, 2020 · Modified: Sep 17, 2020 by Veronika's Kitchen * This post may contain affiliate links

Oven Roasted Butternut Squash

Jump to Recipe Print Recipe

Learn how to roast a perfect butternut squash in your oven! This quick and healthy recipe is super easy to make and you can use it as a side dish, add to a salad, or for meal prep.

Roasted butternut squash in a dark grey bowl.

One of my favorite Fall veggies is a Butternut Squash. It’s perfectly versatile and can be used in a variety of recipes, from savory to sweets, like soups, stews, risotto, and many others. I love to simply roast it and use as a side dish, in salads, or as a part on my meal prep.

The best part of roasting this vegetable is it gets a beautiful caramelization while baking in the oven. It releases a mouthwatering aroma and also a distinct flavor.

How to pick Butternut Squash

There are a few things to remember when choosing squash.

  • Try to choose one that’s heavy. While the size itself doesn’t really matter, you want to feel the weight (like choosing a watermelon).
  • The outside should have a darker beige color, without any green patches.
  • I prefer to buy the ones that have a longer neck. That means that it will have less seeds inside and more edible flesh.
Cubed and Roasted Butternut Squash topped with thyme on a baking sheet.

How to peel and cut

I prefer to peel it using a vegetable peeler. Chop off the top and the bottom with a knife, then peel off all the sides with a peeler.

When it’s done, cut it in half horizontally, then cut each half vertically.

Scoop out the seeds with a metal spoon. (Don’t through away the seeds, as you can clean them in water, dry, and roast later)

Cut the rest into cubes.

A half of butternut squash and some cubed squash with a knife on a round cutting board.

How to roast

Preheat the oven to 400°F.

Peel and chop the vegetable into 1-inch cubes, then transfer to a large baking pan.

Season with salt, pepper, and drizzle with olive oil. Mix it all up and arrange in a single layer.

Bake at 400°F for about 30-35 minutes or until it’s tender.

Process photos pf how to roast butternut squash.

Frequently Asked Questions

What other seasoning can I use?

• For more herbal flavor, add some fresh or dried thyme, rosemary, or oregano.
• To add some heat, add some chili powder, cajun, or cayenne pepper.
• To make it sweeter, add some ground cinnamon with brown sugar.

How to store?

• A whole fresh squash can be stores in a cool dark place and can last for 1-2 months.
• Uncooked diced squash can be stores in an air-tight container and refrigerated for up to 3 days.
• Roasted diced squash also can be refrigerated in an air-tight container for up to 3 days.

What to serve it with?

I love to serve it as a side dish to my Whole Roasted Chicken with some Roasted Broccoli with Parmesan.
I also like to substitute it with sweet potatoes in my Sweet Potato Quinoa Salad.

Roasted butternut squash in a dark grey bowl.
Roasted butternut squash in a dark grey bowl.
Print Recipe

Oven Roasted Butternut Squash

Learn how to roast a perfect butternut squash in your oven! This quick and healthy recipe is super easy to make and you can use it asa side dish, add to a salad, or for meal prep.
Prep Time10 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, lunch, Side Dish
Cuisine: American
Servings: 5 servings
Calories: 117kcal
Author: Veronika’s Kitchen

Ingredients

  • 1 large butternut squash peeled, seeded, cubed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  • Preheat the oven to 400°F.
  • Peel and chop the squash into 1-inch cubes, then transfer to a large baking pan.
  • Season with salt, pepper, and drizzle with olive oil. Mix it all up and arrange in a single layer.
  • Bake at 400°F for about 30-35 minutes or until it’s tender.

Notes

Seasoning Options:
  • For more herbal flavor, add some fresh or dried thyme, rosemary, or oregano.
  • To add some heat, add some chili powder, cajun, or cayenne pepper.
  • To make it sweeter, add some ground cinnamon with brown sugar.
How to Store:
  • A whole fresh squash can be stores in a cool dark place and can last for 1-2 months.
  • Uncooked diced squash can be stores in an air-tight container and refrigerated for up to 3 days.
  • Roasted diced squash also can be refrigerated in an air-tight container for up to 3 days.

Nutrition

Calories: 117kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 528mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15945IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

« Instant Pot Beef Stew Recipe
Cheesy Broccoli Chicken and Rice Casserole »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow me on:

Welcome to Veronika’s Kitchen!

Hi, I'm Veronika! I'm so happy to see you on my blog and share my favorite meals with you! My main goal is to share delicious classic recipes using simple ingredients. Read More…

Categories

Featured at:

list of brand logos

Most Popular

  • Cheesy Broccoli Chicken and Rice Casserole
  • Classic Tiramisu Recipe
  • One Bowl Banana Bread
  • Red Wine Braised Short Ribs in Dutch Oven

Instant Pot Recipes

  • Instant Pot Mashed Potatoes Recipe
  • Instant Pot Recipes for Beginners
  • Easy Instant Pot Bolognese Sauce
  • Instant Pot Lamb Shanks

Dinner Recipes

  • Roasted Potatoes and Broccoli
  • Creamy Vegetable Pasta
  • Mozzarella Stuffed Chicken Breast
  • Margherita Flatbread Pizza

Dessert Recipes

  • Italian Lemon Ricotta Cake Recipe
  • Raspberry Almond Thumbprint Cookies
  • Orange Cranberry Biscotti
  • Hello Dolly Cookies

Footer

↑ back to top

About

  • Privacy Policy
  • About
  • Contact

Newsletter

  • Sign Up! for emails and updates

Copyright © 2022 Veronika's Kitchen on the Cookd Pro Theme