Roasted butternut squash is a delicious and versatile vegetable side dish suitable for any weeknight meal or holiday dinner. Olive oil, salt, and pepper are the only ingredients needed for this squash dish to enhance its sweet and nutty flavor. This easy and nutritious butternut squash recipe will become a new fall family favorite!
Roasted & Diced Butternut Squash
Roasted butternut squash is easy to prepare and offers some diversity to your usual vegetable side dishes. It is the perfect accompaniment to roast chicken, roast turkey, ham, or even prime rib!
When squash is cut into cubes for baking, the largest surface area is available for caramelization, resulting in the richest flavor. Butternut squash is so delicious, all you need is some olive oil, salt, and pepper to accentuate its buttery texture.
🥘 Ingredients
You will only need 4 ingredients for this roasted butternut squash recipe. It can't get any easier than this.
- Butternut Squash - 1 medium butternut squash.
- Olive Oil - 2 tablespoons of extra virgin olive oil.
- Salt and Pepper - ½ teaspoon of each, salt & pepper (to taste).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Butternut Squash
With just 10 minutes of preparation, baking butternut squash is surprisingly simple. Grab your chef's knife, peeler, and baking sheet then you're good to go.
This recipe will yield 4 servings making it perfect for pairing with your family's favorite protein. It is especially delicious to make for any holiday mea.
- Preheat. To get started, preheat your oven to 400°F (205°C).
- Prep squash. Using a sharp knife, carefully slice your squash lengthwise. Then, use a spoon to scoop out the seeds.
- Steam squash. Fill a large bowl or rimmed plate with water and place the squash halves into it. Steam it in the microwave for about 3-5 minutes to soften the squash.
- Peel and dice. Afterward, pat your squash dry. Use a vegetable peeler to peel the skin and then dice the butternut squash into 1-inch chunks.
- Season. In a large bowl, add your cubed butternut squash, 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Toss until the squash is well-coated.
- Bake. Place the squash in a single layer on a baking sheet and bake at 400°F (205°C) for 30-35 minutes, or until the squash is easily pierced with a fork.
- Broil and serve. Then, if desired, you can broil your squash on high to toast them for about a minute. Serve immediately.
Roasted squash is excellent on its own or goes well with any main course meat. Try this recipe with my roasted rack of pork, oven-roasted turkey, or Sasso chicken. Enjoy!
💭 Angela's Tips & Recipe Notes
- Your butternut squash will need different times in the microwave to soften the skin for easy peeling. Smaller squash will soften more quicker, and obviously larger squash may take longer.
- This recipe is perfectly seasoned with just salt, pepper, and garlic! However, you can always add some more seasonings like rosemary, thyme, sage, or cumin!
- To store: Place any leftover squash into an airtight container and keep it in the fridge for up to 4 days.
- To freeze: Lay your butternut squash cubes on a baking sheet in a single layer and place into the freezer until frozen solid. Then, transfer the frozen cubes to a freezer-safe storage bag and keep them frozen for up to 3 months. Allow them to thaw overnight before reheating.
- To reheat: Bake in the oven at 350°F (175°C) until heated through, or on the stovetop over low heat.
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❓ Recipe FAQs
Butternut squash has a sweet, nutty, and earthy flavor and some would describe them to be similar to a sweet potato or pumpkin. I think they're also very similar in flavor to my honey roasted acorn squash.
Technically no because the skin on butternut squash is edible. However, the majority of recipes call for peeling the squash, which can be done easily by first softening it in the microwave.
Butternut squash goes well with mostly everything! It is especially delicious when paired with pork, chicken, beef, or fish.
😋 More Delicious Vegetable Side Dishes
- Asian Cucumber Salad- A refreshing side dish with fresh flavors perfect for pairing with anything spicy.
- Roasted Okra- A healthy and delicious okra recipe ready in only 20 minutes.
- Braised Red Cabbage- This easy red cabbage side dish is made with a tasty sweet and sour sauce.
- Parmesan Yellow Squash- Tender and cheesy yellow squash rounds that pair well with everything.
- Collared Greens- An amazing southern vegetable dish that goes well with pork, beef, and chicken.
- Southern Fried Corn- A delicious and quick recipe to make when you are making dinner in a hurry.
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📖 Recipe Card
Roasted Butternut Squash
Ingredients
- 1 medium butternut squash
- 2 tablespoon olive oil
- ½ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, preheat your oven to 400°F (205°C).
- Using a sharp knife, carefully slice your squash lengthwise. Then, use a spoon to scoop out the seeds.
- Fill a large bowl or rimmed plate with water and place the squash halves into it. Steam it in the microwave for about 3-5 minutes to soften the squash.
- Afterward, pat your squash dry. Use a vegetable peeler to peel the skin and then dice the butternut squash into 1-inch chunks.
- In a large bowl, add your cubed butternut squash, olive oil, salt, and pepper. Toss until the squash is well-coated.
- Place the squash in a single layer on a baking sheet and bake at 400°F (205°C) for 30-35 minutes, or until the squash is easily pierced with a fork.
- Then, if desired, you can broil your squash on high to toast them for about a minute. Serve immediately.
Notes
- Your butternut squash will need different times in the microwave to soften the skin for easy peeling. Smaller squash will soften quicker, and obviously larger squash may take longer.
- This recipe is perfectly seasoned with just salt, pepper, and garlic! However, you can always add some more seasonings like rosemary, thyme, sage, or cumin!
- To store: Place any leftover squash into an airtight container and keep it in the fridge for up to 4 days.
- To freeze: Lay your butternut squash cubes on a baking sheet in a single layer and place into the freezer until frozen solid. Then, transfer the frozen cubes to a freezer-safe storage bag and keep them frozen for up to 3 months. Allow them to thaw overnight before reheating.
- To reheat: Bake in the oven at 350°F (175°C) until heated through, or on the stovetop over low heat.
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