Roasted Butternut Squash
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  • Food: Roasted Butternut Squash

  • Writer: Alice

  • Content-Type: Food Blog

Discover the secret to consistently producing delicious roasted butternut squash!

Enjoy this roasted butternut squash as a simple side dish or use it to fall soups, pasta, and other dishes.

By the middle of October, if you’re anything like me, you’ll have already prepared many pots of butternut squash soup.

However, even though butternut squash soup is unquestionably one of my favorite things to eat in the fall, I also enjoy other butternut squash dishes.

I like roasted butternut squash on its own when I’m not making soup. It is buttery in texture and has a deliciously sweet and salty flavor.

It is golden brown, caramelized, and salt- and pepper-seasoned. Try roasting butternut squash this fall if you’ve never done it before!

Food: Squash

My go-to recipe for roasted butternut squash is what I’m going to provide today. It just takes 10 minutes of active preparation time and only calls for 4 ingredients (squash, salt, pepper, and olive oil).

Despite its simplicity, it is nevertheless wonderful. It enhances the fall taste in a variety of meals, including bowls, salads, soups, and more. It’s delectable enough to serve as a side dish on its own. Let’s start cooking.


Roasting butternut squash is simple. You must perform the following:

  • Peel the squash first, then begin. Don’t let butternut squash scare you; it can be intimidating to peel winter squash. The skin is not ridged, is smooth, and is rather thin. With a good vegetable peeler and working your way down from the stem, remove the skin in long strips. Trim any extra skin that is present at the squash’s base using short strokes. All done!
  • Cut the squash next. Slice the squash in half vertically after chopping off the stem. Use a spoon to remove the seeds from the halves while the sliced side is facing up. If your squash is too tough to chop securely, cook it in the oven or microwave for a few minutes until it’s somewhat softer.
  • After removing the seeds, cut the remaining squash into 1-inch cubes. Around the squash’s base, where the seeds were removed, strange forms could develop. Just try your best to cut the pieces uniformly; the more similar the sizes, the more evenly they will cook.
  • It’s now time to bake! On a parchment paper-lined baking sheet, distribute the cubed squash in a single layer. Olive oil and large amounts of salt and pepper should be drizzled over the dish (note: a sprinkle of fresh rosemary or thyme at this step would also be delicious). Make careful to allow some space between each cube so that the squash will bake up crisp and golden.
  • Bake the squash on the baking sheet for 30-35 minutes, or until it is soft and golden brown, in a 400° oven. Next, have fun!


Baked butternut squash is a simple side dish that tastes great on its own since it is golden brown and caramelized. Just top it with minced parsley before serving! But those aren’t your only possibilities.

Roasted butternut squash can be used in a huge variety of ways. Some of my favorites are listed below:

  • Include it with stuffed shells, orecchiette, or spaghetti made in the fall.
  • It is blended into hummus.
  • Add it to tacos or enchiladas.
  • Put it on a salad.
  • To make soup, blend it. On page 87 of Love & Lemons Every Day, there is a recipe for Sheet Pan Squash Soup.
  • Combine it with quinoa, greens, your preferred protein, and liberal amounts of tahini sauce in a simple grain bowl.
  • Cilantro lime rice, guacamole, pico de gallo or tomatillo salsa, black beans, and chipotle sauce or cilantro lime dressing are some of the toppings you may put on a burrito bowl with it.
  • Alternatively, omit the salt and pepper and purée it into pudding instead!


Learn the best practices for roasting butternut squash. You can use it as a straightforward side dish or to flavor soups, salads, and other dishes.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 4


  • 1 butternut squashpeeled, seeds scooped and cubed
  • Extra virgin olive oil for drizzling
  • Sea salt and freshly ground black pepper
  • Chopped parsleyoptional, for garnish


Roasted Butternut Squash
Food: Roasted Butternut Squash
  1. Lay parchment paper over a sizable baking sheet and preheat the oven to 400 degrees Fahrenheit.
  2. Squash cubes should be placed on a baking pan and should be tossed with olive oil, salt, and pepper. Roast for 30 to 35 minutes, or until the edges are golden brown.