Crispy and caramelized on the outside and soft and buttery on the inside, roasted butternut squash is the perfect alternative to potatoes or sweet potatoes.
When baked in olive oil, butternut squash becomes beautifully caramelized on the outside and creamy on the inside. This is one of my favorite side dishes this time of year (mashed butternut squash is another good one). It's the best comfort food - homemade, delicious, and easy. It's especially easy to make this 40-minute recipe when you use pre-cubed squash.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Butternut squash: Like all winter squashes, it has thick, fibrous skin that should be peeled, seeds that need to be scraped off, and firm, dense flesh. But I make life easy by buying it pre-cubed. It's widely available in supermarkets during the fall and winter.
- Olive oil: You can replace it with melted butter or ghee.
- To season: Kosher salt, garlic powder, and chili powder.
Variations
- Sometimes, instead of combining olive oil, garlic, and chili powder, I use butter, garlic powder, and Parmesan cheese.
- For a sweet version, drizzle the squash with 2 tablespoons of unsalted butter and 1 tablespoon of maple syrup, then bake. You can also add a pinch of cinnamon.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Toss the squash cubes with oil and spices. I sometimes use my hands to ensure everything is well-coated, but a large spoon works too.
Arrange the squash pieces in a single layer on a rimmed, parchment-lined baking sheet.
Roast the squash until browned and tender, for about 30 minutes at 425°F, gently stirring midway through baking. Serve immediately.
Recipe Tip
You can roast the squash for 5-10 minutes longer to get it deeply browned, with dark brown crispy bits, as shown in the photo below. This is my favorite way of making it! But keep an eye on it to make sure it doesn't burn.
Recipe FAQs
It's less starchy, and the flavor is different - it's slightly sweeter. But as far as substitutes go, it's an excellent one, and the experience of eating it is not very far from that of eating potatoes roasted in olive oil.
I don't recommend using frozen squash cubes in this recipe. They won't become as crispy on the outside as fresh squash. I reserve frozen squash for this butternut squash soup recipe.
Yes. You can mince a couple of garlic cloves instead of using garlic powder. The flavor will be more pronounced. However, garlic powder has the advantage of more evenly coating the squash cubes. So I prefer it over fresh garlic.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I keep them in a glass meal prep container, as shown in the photo below.
This is one of those recipes where the leftovers, while not as good as the freshly cooked dish, are delicious. They're excellent when gently reheated in the microwave at 50% power. They are also surprisingly good when eaten cold straight out of the fridge! Sometimes, I add them to a salad. They're great in this arugula salad.
Serving Suggestions
Since I bake the squash in a 425°F oven, I like to serve it with a main course I can cook in the same oven. So, I often serve it with one of the following:
I make the plate colorful by adding green veggies such as roasted broccoli, roasted asparagus, or roasted Brussels sprouts. These can be cooked in the same oven, with the cooking time adjusted as needed.
Recipe Card
Roasted Butternut Squash Recipe
Video
Ingredients
- 1.5 pounds butternut squash - Peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil - see notes below
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
- Add the salt, garlic powder, and chili powder. Mix well.
- Arrange the butternut squash cubes on the prepared baking sheet in a single layer. Roast them for 15 minutes.
- Gently stir, then continue roasting until tender, 10-15 more minutes. Serve immediately.
Notes
- You can mince a couple of garlic cloves instead of using garlic powder. The flavor will be more pronounced. However, garlic powder has the advantage of more evenly coating the squash cubes. So I prefer it over fresh garlic.
- Prefer a high smoke point fat? I love melted ghee in this recipe.
- I don't recommend using frozen butternut squash in this recipe.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They're excellent when gently reheated in the microwave at 50% power. They are also surprisingly good when eaten cold straight out of the fridge!
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sonya says
thank you for the recipe.
Vered DeLeeuw says
You're very welcome, Sonya! I'm glad you liked it.