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    Home » Vegetable Recipes » Roasted Butternut Squash

    Roasted Butternut Squash

    Last updated: Aug 15, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    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.

    Roasted butternut squash cubes served in a white bowl.

    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.

    Jump to:
    • Ingredients
    • Variations
    • Roasted Butternut Squash Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Butternut Squash Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to roast butternut squash.

    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:

    A whole butternut squash.

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

    A package of cubed butternut squash purchased at Whole Foods Market.

    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).
    A six-photo collage showing the steps for roasting butternut squash.

    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:

    Deeply browned butternut squash.

    Recipe FAQs

    How long does it take to bake butternut squash cubes?

    Not very long! That's the beauty of using cubes instead of roasting a whole squash. In a 425°F oven, it takes about 30 minutes.

    Can you eat the skin?

    As it turns out, eating the skin is fine, especially if you use petite butternut. It's mostly a question of texture. If not roasted long enough, the skin could be tough and unpalatable.

    As I said before, I buy pre-cut squash cubes. They do not come with the skin. But if you buy a whole squash and cut it yourself, it's up to you to leave the skin on or peel it. When I use a whole squash, I usually peel it.

    Does roasted butternut squash taste like potatoes?

    Not exactly. It's less starchy, and the flavor is obviously different. 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.

    Can I use frozen butternut squash?

    I don't recommend using frozen butternut 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.

    Serving Suggestions

    Since I bake the squash in a 425°F oven, I like to serve it with a main course that I can cook in the same oven. So I often serve it with one of the following:

    • Baked salmon
    • Parmesan-crusted chicken
    • Roasted rack of lamb
    • Baked cod
    • Pan-fried salmon

    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:

    Butternut squash leftovers stored in a glass container.

    This is one of those recipes where the leftovers, while not as good as the freshly cooked dish, are still 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!

    Roasted butternut squash served in a bowl with a napkin.

    More Butternut Squash Recipes

    • Butternut squash souffle served in a white ramekin with a spoon.
      Butternut Squash Souffle
    • Butternut squash soup served in a dark bowl.
      Butternut Squash Soup
    • Mashed butternut squash served in a white bowl.
      Mashed Butternut Squash

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Roasted butternut squash served in a white bowl with a napkin.
    4.99 from 290 votes
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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
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    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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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

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      Recipe Rating




    1. Lauren Segal

      August 06, 2023 at 1:02 pm

      5 stars
      Thanks, this was absolutely wonderful. Even my five-year-old liked it!

      Reply
      • Vered DeLeeuw

        August 06, 2023 at 2:27 pm

        I'm so glad this was a success, Lauren!

        Reply
    2. Caroline

      August 02, 2023 at 6:11 am

      5 stars
      This came out delicious! Even hubby - a meat and potato guy - loved it.

      Reply
      • Vered DeLeeuw

        August 02, 2023 at 7:52 am

        I'm so glad you and your husband enjoyed this recipe, Caroline!

        Reply
    3. Bill

      July 30, 2023 at 2:33 pm

      5 stars
      I used butter and added onion powder. This was so good. Will definitely make again.

      Reply
      • Vered DeLeeuw

        July 30, 2023 at 5:35 pm

        Glad you enjoyed this recipe, Bill!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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