Roasted Butternut Squash
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Roasted Butternut Squash

Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes.
Course Side Dish
Cuisine American
Keyword butternut squash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 89kcal
Author Vered DeLeeuw


  • 1.5 lb butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder


  • Preheat your oven to 425 degrees F. Line a rimmed baking sheet with 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 coated butternut squash cubes in a single layer on the prepared baking sheet. Roast 15 minutes. Gently stir, then continue roasting until tender, 10-15 more minutes. 
  • Serve the roasted butternut squash immediately. Keep leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave before serving.  



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