Roasted butternut squash is a delicious and colorful 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 number of butternut squash recipes I have on my site. Some of my favorites are: Roasted Butternut Squash Mash, 20-Minute Butternut Squash Soup, No Bean Butternut Squash Chili, and Roasted Butternut Squash Cauliflower Salad.
So, today I’m sharing with you this roasted butternut squash, which is my favourite way to eat butternut squash. It’s loaded with flavor, 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.
How to cut butternut squash
- Using a sharp vegetable peeler or a knife, remove the skin as you can see in the photo above.
- Then, 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.
- Lay the squash half on its flat side, and cut it 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 flat bottom and top piece, I prefer to cut it in half and then cut those two pieces into cubes. The cubes will be roughly the same size.
Ingredient to Make Roasted Butternut Squash
- Butternut squash: This is the queen of this dish. Use one that is fresh.
- Olive oil: Virgin olive oil is great. Another option is avocado oil or 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.
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 parchment paper because you’ll prevent your butternut squash from sticking and burning. Set aside.
- Place the butternut squash on a cutting board and, using a vegetable peeler, peel your butternut squash. You can also 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 seeds.
- 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 on the baking sheet to prevent them from becoming mushy.
- Place the butternut squash on the prepared baking sheet and drizzle with 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 the 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.
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 bean salad.
Roasted Butternut Squash
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Primavera Kitchen.
Video
Ingredients
Instructions
- Preheat oven to 425ºF. Line a baking sheet with parchment paper. Set aside.
- Place butternut squash on a cutting board and using a vegetable peeler, peel your butternut squash.
- Once it’s peeled, cut your butternut squash in half and remove the seed. (more info about cutting a butternut squash, above on the post.)
- Dice your butternut squash into bite-sized pieces roughly the same size so that they bake evenly.
- Place butternut squash on the prepared baking sheet and drizzle on olive oil and season with salt, pepper and paprika.
- Toss with your hands and then place in oven.
- Roast for 15-20 minutes. Time will depend on the size of the butternut squash cubes.
- Garnish with fresh parsley.
Tips
- If you have trouble cutting the butternut squash, you can microwave it for a few minutes to help soften it.
- For the best results, don’t overcrowd the sheet pan. The more space you have between each cube, the better they roast.
- Try to cut the butternut squash as uniformly as possible so they cook evenly.
- To store: Store roasted butternut squash in an airtight container in the fridge for 4 to 5 days.
- To freeze: Freeze roasted butternut squash in a freezer-safe bag or container for up to 3 months.
- To reheat: You can reheat the leftover squash in the microwave or oven.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ganiyat says
Hi Olivia,
I am trying to add more low carb to my diet. Will I get the same texture and taste if I roast the butternut squash with an air fryer.
Olivia Ribas says
Probably yes!
Melissa says
How is 27g of carbohydrates considered “low-carb”?
Delores Johnson says
Easy and so good