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.
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.
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.
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.
Frequently Asked Questions
• 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.
• 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.
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.
Oven Roasted Butternut Squash
Ingredients
- 1 large butternut squash peeled, seeded, cubed
- 1/2 teaspoon salt
- 1/4 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
- 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.
- 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.
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