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Home » Course » Side Dish » Oven Roasted Butternut Squash

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

Oven Roasted Butternut Squash

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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 minutes mins
Cook Time30 minutes mins
Total Time35 minutes 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.

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