Of all the winter squash varieties available, butternut squash is my favorite. I love the texture of roasted butternut squash and the subtle sweet-savory flavor it adds to meals, in addition to the boost of nutrition and color. This is my simple how-to for making roasted butternut squash in the oven.
Recipe Highlights
Straight forward: My recipe provides simple instructions and the easiest way to cook butternut squash pieces in the oven.
Easy side dish: I add this veggie to so many weeknight meals to help round out the flavors and add tons of nutrition, too.
Versatile: I season the butternut squash with a simple mix of sea salt and pepper, as I find that’s all I need to bring forth the natural good flavors of the squash. But for even stronger pops of flavor, it’s easy to add a sprinkle of garlic powder, onion powder, or Italian seasoning. Or, for a sweeter flavor, toss the roasted cubes with melted butter after baking and a little drizzle of maple syrup or sprinkle of brown sugar and ground cinnamon.
Just 4 ingredients: Other than the butternut squash, all that’s required is some oil (I use avocado oil or extra virgin olive oil) plus salt,and pepper.
Gluten free: This whole-food side dish is naturally gluten free and free of all top allergens, including nuts and dairy. It’s also a zero cholesterol food that fits in many diets.
Ingredient Highlight: Butternut Squash
Similar to sweet potatoes, butternut squash has a lot to offer. It’s one of those veggies that my husband and kids will happily eat and I love how it has subtle sweetness without being overly sweet. In terms of health benefits, butternut squash has many:
- High in fiber, including both soluble and insoluble fiber, which is a type of carbohydrate that’s helpful for many things, including digestive health, feeling full from meals, and stabilizing blood sugar between meals
- One of the best sources of vitamin A, a fat-soluble vitamin that’s important for immunity, as well as skin, bone, and eye health
- Rich in potassium, a mineral that can help maintain blood pressure and blunt the impact of high-sodium diets
- Abundant in vitamin C, an immune boosting vitamin that also plays a key role in collagen production to promote healthy skin, hair, and nails
- Rich in antioxidants to help keep tame chronic and acute inflammation
The Best Way To Cut Butternut Squash
I used to be intimidated by cutting butternut squash, but have mastered it over the years. It’s really not hard to do, but there are a few tips that can make it easier, which I share in my post on how to cut butternut squash.
What To Serve This Side With
Roasted butternut squash is a simple side dish for so many fall recipes. Personally, I think it’s a really good match for these savory pork chops and paired with another veggie, such as air fryer zucchini or green beans.
I typically serve them, as is, right out of the oven for they’re crispy and warm. But I also like them sprinkled with a little Parmesan on top, maybe some fresh thyme or rosemary from my garden, or toasted almonds for some added crunch.
Also, use the roasted cubed butternut squash pieces to make mashed butternut squash or pureed into butternut squash soup.
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“Easy and delicious way to prepare butternut squash. I will definitely make it again!” ~ Kari
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I simply mist a medium nonstick skillet with oil and place over medium-high heat. I added the roasted squash pieces and cook them until heated through again, about 3 minutes, tossing often. The leftover squash also can be reheated in a toaster oven or on a sheet pan in a 400-degree oven for about 5 minutes.
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Roasted Butternut Squash Recipe
This simple method for roasting butternut squash in the oven turns out delicious and slightly caramelized butternut squash pieces. Serve it as a tasty and nutritious veggie side dish to round out meals.
Ingredients
- 1 medium to large butternut squash, cubed (7-8 cups)
- 2 tablespoons avocado oil or olive oil
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Optional for garnish: fresh thyme or chopped fresh rosemary
Get Recipe IngredientsInstructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Peel the squash with a vegetable peeler. Then cut it in half lengthwise, scoop out the seeds, and cut the neck and bulb of the squash into ½- to 1-inch cubes (see my how-to post for cutting butternut squash).
- Place the squash cubes on the baking sheet in a single layer. Drizzle the oil over the squash pieces and sprinkle with the salt and pepper. Using a spatula or your hands, toss until all the pieces are coated, then spread them out in an even layer.
- Bake until the squash pieces are golden brown, 30-35 minutes total, stirring and tossing them with a spatula at the halfway mark (after 15 minutes of baking).
- Serve warm. Store leftovers in an airtight container in the fridge for up to 5 days.
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Nutrition Information
- Serving Size: 1/6 of the recipe, a generous 3/4 cup
- Calories: 98
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 195 mg
- Carbohydrate: 18 g
- (Fiber: 3 g
- Sugar: 10 g)
- Protein: 2 g
- Cholesterol: 0 mg
Dietary
Recipe Changelog
October 2025: We previously published a version of this recipe that called for tossing the butternut squash cubes with coconut oil to make home fries. Download the previous version here.
The photos in this post were taken by Megan McKeehan.
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Can you use frozen squash? Please advise.
Hi Jerry,
You wouldn’t be able to use frozen squash and get the same crispy/roasted texture as if you’d used fresh squash.
However, you could use pre-cut butternut squash from the produce section to make it easier and cut your prep time significantly. Hope that helps!
Mine looks soggy; not crispy
Hi Haley,
I’m guessing your squash had more moisture in it (which isn’t a bad thing – I sometimes get some that are drier than others). I could also be that your oven wasn’t hot enough- many ovens temperatures aren’t accurate (mine is off about 25 degrees) so you may need to turn up the temp a bit and/or make sure the oven is truly preheated which takes about 30 minutes.
Hope that helps!
These were delicious …..simple (except of course, there is no way to simplify cubing butternut squash). We will make these again. I always go to your website first when looking for recipes!
Thanks, Lori!
Yeah, cubing a butternut squash can be challenging which is why we sometimes reach for the precut stuff in the produce section. Thanks for making us your go-to for recipes, we really appreciate it!
Can I make these in the air fryer?? What temp/how long would you recommend?
Hi Sarah,
I’m sorry but I do not have any experience with an air fryer though I’m sure it would work. Perhaps someone else has some thoughts on the time and temp?
Loved this recipe! I have never been a fan of vegetables so having to move to the AIP diet has been difficult. I made this last night and LOVED the flavor!