Roasted Butternut Squash Recipe

Roasted butternut squash is a delicious and healthy side dish recipe to make for lunch and dinner and serve with beef, chicken and fish. This tutorial will show you how to roast butternut squash in a very easy and simple way.

I love butternut squash as you can see by the amount of butternut squash I have on my site. One of my favorites are: Roasted Butternut Squash Mash, 20-minutes Butternut Squash Soup, No Bean Butternut Squash Chili and Roasted Butternut Squash Cauliflower Salad.

Overhead photo of a white bowl of roasted butternut squash.

So, today I’m sharing with you this roasted butternut squash, which is my favourite way to eat butternut squash. It’s loaded with flavour and the best part, you can always change things around by adding seasonings to the squash before roasting, and add spices like cumin, garlic powder, coriander or even cinnamon, cloves and nutmeg too. This roasted butternut squash recipe is also great with chicken breast as a side, baked salmon or even pork chops. Enjoy!

How to peel butternut squash

To peel your butternut squash you’ll need a sharp vegetable peeler or knife. I prefer to use a vegetable peeler because it’s easier to hold the squash and peel at the same time. It’s also much safer than a knife. On top of that it removes the perfect amount of butternut squash skin without wasting the squash.

someone peeling a butternut squash on a wooden board.

How to cut butternut squash

Using a sharp vegetable peeler or a knife, remove the skin as you can see on the photo above.
Then, cut Cut the squash lengthwise from the top to the bottom.
Now you’re ready to remove the seeds from the squash. You can use a spoon, a melon baller or a stainless steel Ice cream scoop.

left: peeled butternut squash on a wooden board

Lay the squash half on its flat side, and cut into three parts. The half ring portions will be harder to cut very evenly. But I cut on an angle for even pieces. For the flatter bottom and top piece, I prefer to cut in half and then cut those two pieces into cubes. The cubes will be roughly the same size.

Lay the squash half on its flat side, and cut into three parts. The half ring portions will be harder to cut very evenly.

Now that you know how to cut butternut squash, you can use the method in this Rice with Roasted Butternut Squash and Dried Cranberries and Ground Beef Butternut Squash Kale Soup!

Ingredient to Make Roasted Butternut Squash

Butternut squash: This is the queen of this dish. Use one that is fresh.
O live oil: Virgin olive oil is great. Another option is avocado oil or even coconut oil.
Salt and black pepper: Use coarse salt and freshly ground pepper.
Paprika: I love to use it for a little pop of color.
Fresh parsley: If you don’t have fresh parsley, you can use dried parsley. You can also use other fresh herbs if you prefer.

ingredients to make roasted butternut squash on a countertop

How to roast butternut squash

First, preheat your oven to 425ºF and line a baking sheet with parchment paper. It’s important that you use a parchment paper because you’ll prevent your butternut squash from sticking to baking sheet and even burn. Set aside.
Place butternut squash on a cutting board and using a vegetable peeler, peel your butternut squash. You also can use a sharp chef’s knife but a vegetable peeler is safer and faster.
Once it’s peeled, cut your butternut squash in half and remove the seed.
Dice your butternut squash into bite-sized pieces (about 1-inch cubes) and roughly at the same size so that they bake evenly. Also place the diced butternut squash in a single layer to the baking sheet to avoid they become mash.
Place butternut squash on the prepared baking sheet and drizzle on 2 tablespoons of olive oil and season with salt, pepper and paprika. You can also add only all the seasonings that you prefer. Toss with your hands and then place in oven.
Roast for 15-20 minutes or until the squash is tender. Time will depend on the size of the butternut squash cubes. Garnish with fresh parsley for more flavor and serve with any kind of protein you prefer such as pork tenderloin. YUM!

Expert Tips

Chop evely: Cut the squash into same sized pieces to make sure that it will cook or roast evenly. ensure even cooking. This will also prevent some pieces from becoming too soft.
Generous Seasoning: Remember to coat the chopped squash with a lot of olive oil and your favorite seasonings. Add a dash of spices like cinnamon, nutmeg, or a sprinkle of brown sugar for extra flavor if you prefer.
High Temperature: Roast at a moderately high temperature, around 400°F (200°C). This helps caramelize the edges and brings out the natural sweetness of the squash while maintaining a tender interior.
Spacing them out: Ensure the pieces are spread out on the baking sheet, allowing enough space between them.

Recipe Variations

If you don’t have parsley, you can use a sprinkle of rosemary and thyme.
Do you like your butternut squash a little sweet? If so, you can add a little bit of maple syrup or brown sugar with melted butter. It’s delicious too.
This recipe is also good with acorn squash.

How To Store Leftovers

To store: Store roasted butternut squash in an airtight container in the fridge for 4 to 5 days.
To reheat: You can reheat the leftover squash in the microwave or oven.
To freeze: Freeze roasted butternut squash in a freezer-safe bag or container for up to 3 months.

What To Serve With Roasted Butternut Squash

Chicken recipes: I love to serve this roasted butternut squash with my roasted whole chicken, baked chicken breast and my super juicy baked chicken thighs.

Seafood: This roasted butternut squash recipe is also a perfect side dish for a delicious shrimp recipe, easy salmon, baked salmon or cod recipe.

Pork recipes: Who doesn’t love a good Baked Pork Chops recipe? I do and this recipe goes really well with it.

Salads: Other delicious sides to go with this roasted butternut squash are: arugula salad, quinoa salad and black beans salad.

Recommended Tools

Vegetable peeler: I think this tool is the best one for peeling butternut squash. This one is very strong and resistant, which is perfect for a tough vegetable.
Baking sheet: Use a large one to spread well all the butternut squash cubes.

Sharp knife: This is essential for you to cut the butternut squash in lengthwise from top to bottom.

Frequently Asked Questions

Do you need to peel butternut squash if roasting?

You can roast butternut squash with or without peeling, depending on your preference and how you plan to use it. The skin of butternut squash is edible once roasted, but it does become softer after cooking.

What is the easiest way to get the skin off a butternut squash?

In my opinion, the easiest way to easily peel a butternut squash is using a vegetable peeler.

How do you know when squash is fully cooked?

It’s when you can pierce the roasted butternut squash with a fort and a knife. The edges might caramelize and be soft and creamy.

Watch Roasted Butternut Squash Web Stories.

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