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!
🥘 Roasted Butternut Squash 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 meal!
- 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 butternut squash is excellent on its own or goes well with any main course meat. Try this butternut squash 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.
What Does Butternut Squash Taste Like? 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 acorn squash. Do I Have To Peel Butternut Squash Before Roasting? 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. What Food Goes Good With Butternut Squash? 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!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Roasted Butternut Squash
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!
Author | Angela
Servings: 4 servings Calories: 148kcal Prep 10 minutes Cooking 30 minutes Total Time 40 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 medium butternut squash▢ 2 tablespoon olive oil▢ ½ teaspoon each, salt & pepper (to taste)
InstructionsTo 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. 1 medium butternut squashAfterward, 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.2 tablespoon olive oil, ½ teaspoon each, salt & pepperPlace 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. Equipment You May NeedChef’s KnifepeelerBaking Sheet 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.
NutritionCalories: 148kcal (7%) | Carbohydrates: 22g (7%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg (13%) | Potassium: 666mg (19%) | Fiber: 4g (17%) | Sugar: 4g (4%) | Vitamin A: 19931IU (399%) | Vitamin C: 40mg (48%) | Calcium: 93mg (9%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best way to cook a butternut squash, butternut squash, easiest way to peel a butternut squash, how to roast butternut squash, roasted butternut squash, roasted butternut squash recipe, roasted diced butternut squash, savory butternut squash recipe Course Side Dish, vegetable side dishCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
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 acorn squash.
Do I Have To Peel Butternut Squash Before Roasting? 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.
What Food Goes Good With Butternut Squash? Butternut squash goes well with mostly everything! It is especially delicious when paired with pork, chicken, beef, or fish.
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.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 1 review
Roasted Butternut Squash
Author | Angela
Servings: 4 servings
Calories: 148kcal
Prep 10 minutes
Cooking 30 minutes
Total Time 40 minutes
Ingredients US CustomaryMetric1x2x3x▢ 1 medium butternut squash▢ 2 tablespoon olive oil▢ ½ teaspoon each, salt & pepper (to taste)
InstructionsTo 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. 1 medium butternut squashAfterward, 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.2 tablespoon olive oil, ½ teaspoon each, salt & pepperPlace 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.
Equipment You May NeedChef’s KnifepeelerBaking Sheet
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.
Nutrition
Calories: 148kcal (7%) | Carbohydrates: 22g (7%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg (13%) | Potassium: 666mg (19%) | Fiber: 4g (17%) | Sugar: 4g (4%) | Vitamin A: 19931IU (399%) | Vitamin C: 40mg (48%) | Calcium: 93mg (9%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Side Dish, vegetable side dishCuisine American
US CustomaryMetric
