Roasted Butternut Squash Recipe
Roasted butternut squash is the best baked side dish for fall, offering a savory-sweet balance that warms up chilly days with comforting flavor and golden caramelized edges.
Simple, wholesome, and endlessly versatile, this roasted dish is perfect for busy weeknights or elegant holiday tables alike.
Star Ingredients in This Roasted Butternut Squash Recipe
- Butternut squash – Naturally sweet with a creamy texture, it becomes golden and tender when roasted, making it the soul of this dish.
- Olive oil – Helps the squash caramelize beautifully and adds a rich depth of flavor.
- Salt – Essential to balance the squash’s sweetness and enhance overall flavor.
- Cracked black pepper – Brings mild heat and earthiness for contrast.
- Dried Italian seasoning – Adds an herby note that complements the squash’s richness.
- Garlic powder – Lends a warm, savory undertone that deepens the flavor profile.
- Butter (optional) – When browned, it brings a nutty, luxurious finish that takes this dish from simple to sublime.
How to Make Roasted Butternut Squash: Quick + Cozy
Begin by peeling and chopping the butternut squash into bite-sized cubes. Spread them on a baking sheet and coat them generously with olive oil.
Toss with salt, pepper, garlic powder, and herbs, then roast at 425°F until tender and caramelized on the edges—about 20–25 minutes.
If desired, finish with a drizzle of browned butter for a decadent touch. This optional step adds richness and elevates the dish with deep, toasty notes.
Golden Tips for Great Results
For perfect roasted butternut squash every time, consistency in cube size is key—aim for even 1-inch pieces to ensure everything roasts evenly. Don’t overcrowd the baking sheet; giving the squash space helps it roast rather than steam.
Want a sweet-savory twist? Add a splash of maple syrup or a pinch of cinnamon to the seasoning mix. Or try finishing with a sprinkle of Parmesan or crushed red pepper for added flair.
If you’re skipping the browned butter, a touch of lemon zest can brighten up the dish just before serving.
Keeping It Fresh: Storing and Reheating Roasted Butternut Squash
Leftover roasted butternut squash keeps beautifully in the fridge for up to 4 days. Store it in an airtight container and reheat in a 375°F oven for 10 minutes to maintain its crisp edges.
For freezing, lay cooled squash on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag. Reheat from frozen in a hot oven until warmed through and slightly crispy.
Roasted Butternut Squash Recipe
Ingredients
- 1 teaspoon garlic powder
- 4 tablespoons butter optional
- 1 teaspoon dried Italian seasoning or Herbs de Provence
- ½ teaspoon cracked black pepper or ¼ teaspoon ground black pepper
- 1 medium butternut squash 2–3 pounds
- 1 teaspoon salt
- 4 tablespoons olive oil
Instructions
- Preheat the oven to 425°F and lightly grease a spacious baking sheet. Using a standard vegetable peeler, remove the squash skin, then halve the squash lengthwise. Scoop out and discard the seeds and fibrous interior with a spoon. Cut the squash into 1-inch cubes and spread them evenly across the prepared baking sheet. Drizzle the olive oil over the squash, then mix thoroughly using hands or utensils to ensure all pieces are coated. Sprinkle the salt, pepper, garlic powder, and dried herbs evenly over the squash. Bake for 20 to 25 minutes, or until the squash is fork-tender and edges are beginning to caramelize. Serve hot, or proceed to the next step if using the butter. In a medium saucepan over medium-high heat, melt the butter, bringing it to a simmer. Continue cooking just until it transitions to a rich golden brown. Remove from heat immediately and pour into a small bowl. Drizzle the browned butter over the roasted squash and serve at once.