Roasted Butternut Squash
This Roasted Butternut Squash is easy enough for a weeknight dinner but special enough to serve alongside your Thanksgiving or holiday meal. With just a handful of ingredients and a hot oven, you can have a delicious fall side dish on the table without much fuss at all.
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As the calendar turns to October and temperature starts dropping, its time to embrace all the delicious fall flavors. I'm talking about roasted spaghetti squash, mashed rutabaga, fresh cranberries, and roasted butternut squash.
Roasted butternut squash is one of the easiest fall vegetables to make. With just four basic ingredients and about 10 minutes of hands-on prep, you can have a delicious fall side dish ready for the oven. Enjoy it on its own alongside your favorite main course, or add it to salads, grain bowls, soups, and plenty of other fall-inspired recipes.
How to Make Roasted Butternut Squash
- Peel the butternut squash. Start by removing the outer skin with a sturdy vegetable peeler. Work your way down the length of the squash, using long strokes to remove the peel
- Cut and cube the squash. Trim off both ends of the squash, then carefully slice it in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the bottom portion and toss it. Once cleaned, cut the squash into roughly 1-inch cubes. Try to keep the pieces as uniform in size as possible so they roast evenly
- Season and prep for roasting. Preheat your oven to 400 F and line a large baking sheet with parchment paper to make cleanup easier. Spread the cubed butternut squash in a single layer. Drizzle lightly with olive oil and then season generously with salt and black pepper. Toss everything together to coat the squash evenly. If you'd like to add a little extra flavor sprinkle on some garlic powder or some fresh thyme, sage, or rosemary
- Get cooking! Place the baking sheet in the oven and roast for 30 to 35 minutes, turning the squash about halfway through if desired. The squash is ready when it's fork tender and golden brown around the edges
Pro Tip
You can skip the peeling and chopping and just open a bag of frozen butternut squash that's already pre-chopped.
How To Serve Roasted Butternut Squash
Butternut squash is great on its own as a simple fall side dish and served with pot roast, turkey, or smoked chicken breast. But here are a few more ways to enjoy it:
- Blend it with chicken or vegetable broth, garlic, onion, and cream to make a delicious butternut squash soup
- Use it to make a creamy fall pasta sauce
- Toss in a fall salad with mixed greens, craisins, pecans, and goat cheese
- Top flatbread with roasted squash, goat cheese, caramelized onions, and arugula
- Stir roasted squash into a rich and creamy risotto
- Cook a breakfast hash with diced potatoes, onions, and peppers, then top with fried or poached eggs
- Add to a rice bowl with a mix of lentils, quinoa, greens, roasted veggies and grilled chicken
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Roasted Butternut Squash
Ingredients
Method
- Peel the squash, cut off the top and bottom, and then slice in half. Use a spoon to remove the seeds and slice the squash into 1 inch cubes
- Preheat your oven to 400 F and line a baking sheet with parchment paper or a silicone baking mat
- Place the butternut squash cubes on the baking sheet. Drizzle on olove oil and a few pinches of salt and pepper and gently toss
- Roast in the oven until golden brown, approximately 30 minutes
Notes
- Need a shortcut? You can skip the peeling and chopping and just open a bag of frozen butternut squash that's already pre-chopped
