I have a deep love for roasted vegetables especially this roasted butternut squash recipe. What I love most about this vegetable is that it has a slightly sweet flavor that reminds me of sweet potatoes, but is a lot more tender once it’s cooked. And it’s fairly cheap to buy at the grocery store. Because they are so big you can usually use half of the squash for one recipe and save the other half for another day. It really is super versatile. This roasted butternut squash is definitely worth adding to your weekly dinner table! 😉
Ingredients Needed
- Butternut Squash: You’ll need 1 medium size butternut squash (roughly 2 lbs.) Look for one that is evenly colored all the way around and free from blemishes.
- Olive Oil: Just a little bit of olive oil adds moisture to the squash while it roasts and helps the seasoning to stay on.
- Seasoning: I used a simple combination of salt, pepper, and garlic powder so the natural flavors of the butternut squash could shine, but you can certainly experiment with different combinations if you want. I’ll share a few more of my favorites below.
How To Make Roasted Butternut Squash
The full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Peel the squash, cut it in half, remove the seeds, and chop the butternut squash evenly into ½" - 1" cubes depending on your preference. If you’re a beginner, here’s a tutorial on how to cut butternut squash.
Step Two: Add the butternut squash to a large bowl and season with olive oil, salt, pepper, and garlic powder. Toss everything together until the squash is well coated.
Step Three: Add the butternut squash cubes to a large parchment lined baking sheet and roast in a preheated oven until tender and lightly caramelized on the edges. It’s so good!!
Variations To Try!
I went with a simple savory seasoning mix for this recipe, but you can always switch things up for a different flavor profile.
- For a slightly bolder taste, add ½ teaspoon of Italian seasoning along with the rest of the spices below to the butternut squash.
- Looking for something on the sweeter side? Switch out the garlic powder for ½ teaspoon of ground cinnamon and add 1 tablespoon of brown sugar or pure maple syrup.
Storing Leftovers
Easily store any leftover roasted butternut squash in an airtight container in the refrigerator and enjoy for up to 4 days.
Roasted Butternut Squash
Equipment
Ingredients
- 1 butternut squash (about 2 lbs.)
- 2 Tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper*
Instructions
- Preheat the oven to 425°F. Peel the squash then cut it in half. Remove the seeds from the squash with a spoon.
- Cut the butternut squash into slices, then chop the slices evenly into ½ - 1-inch cubes*.
- Add the butternut squash cubes to a large bowl. Drizzle with olive oil and then add the salt, garlic powder and black pepper. Toss all the ingredients together.
- Spread the seasoned butternut squash on a parchment lined baking sheet. Bake in the oven for 25-30 minutes (tossing halfway through) until the squash is tender and lightly golden brown around the edges. Enjoy!
Notes
- I prefer using freshly cracked black pepper for roasted vegetables, but if you are using ground black pepper, lower the amount to ¼ teaspoon.
- If you need help chopping your squash, check out this easy tutorial on how to cut butternut squash.
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