Roasted Butternut Squash

Crispy and caramelized on the outside and soft and buttery on the inside, roasted butternut squash is the perfect alternative to potatoes.

It's easy to make this 40-minute recipe when you use pre-cubed squash, widely available in supermarkets.

Butternut squash is the perfect alternative to potatoes or sweet potatoes. When baked in olive oil, it's lovely - it becomes crispy and 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 to make.

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

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. This is what it looks like:

But I make life easy and buy it already cubed. It's widely available in supermarkets and at Whole Foods:

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.
• 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.
• For a sweet version, drizzle the squash with 2 tablespoons of unsalted butter and 1 tablespoon of maple syrup, then bake.

Roasted Butternut Squash Instructions

The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:

• 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. (Photos 1-3).
• Arrange the butternut squash pieces in a single layer on a rimmed, parchment-lined baking sheet. (Photo 4).
• Roast until browned and tender, about 30 minutes at 425°F, gently stirring midway through baking. Serve immediately. (Photos 5,6).

Expert Tip

You can roast the squash for 5-10 minutes longer to get it deeply browned, with dark brown crispy bits. But keep an eye on it to make sure it doesn't burn. That's my favorite way of making it:

Recipe FAQs

Serving Suggestions

I also like to 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.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I keep them in a glass meal prep container:

More Butternut Squash Recipes

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Recipe Card

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Roasted Butternut Squash

Crispy and caramelized on the outside and soft and buttery on the inside, roasted butternut squash is the perfect alternative to potatoes.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Side Dish

Cuisine: American

Servings: 6 servings

Calories: 89kcal

Author: Vered DeLeeuw

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1.5 pounds butternut squash Peeled, seeded, and cut into 1-inch cubes
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other 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.

Video

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.
• You can keep the leftovers in the fridge, in an airtight container, 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!
• I don't recommend using frozen butternut squash cubes in this recipe. 

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Nutrition per Serving

Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 200mg | Fiber: 3g | Sugar: 2g

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