This post may contain affiliate links. Please read our disclosure policy.
Roasted Butternut Squash is one of the most versatile side dishes, and a favorite around here in the fall. These cubes come out tender all the way through, with deep golden edges where they touch the pan. This is simple oven-roasted butternut squash with just 4 ingredients.
We eat roasted vegetables in some form at least once a week, often with just some rice on the side. During the summer, I might throw some peppers, okra, and summer squash on the grill or in the oven, but once fall comes around it’s Roasted Butternut Squash and Brussels Sprouts every week.
This recipe is simple, with just olive oil, salt, and pepper. Depending on what I’m serving it with, I’ll often add some chili powder, cumin, and a little brown sugar, which gives this squash amazing flavor.
Testing results for roasted butternut squash cubes
- Too much squash (or any vegetable) on the pan will cause it to steam rather than roast. I find about 3 cups of these 1-inch cubes will fit on a baking sheet, but if you have more than that, you’ll need to use 2 baking sheets.
- I microwave the whole squash for about 3 minutes before peeling it, which softens the skin enough for a vegetable peeler to slide right through.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Butternut squash: One medium squash is about 3 pounds and gives you 3 to 4 cups of roasted diced butternut squash once it’s peeled and seeded. Pre-cut squash from the produce section works fine here, but I like to cut it smaller since they usually sell it in pretty large chunks.
Pin this now to save it for laterHow to make roasted butternut squash
- Poke the whole squash all over with a fork and trim both ends with a sharp chef’s knife.
- Microwave the whole squash for a few minutes, then let it cool until you can handle it. Kitchen gloves help if you are impatient.
- Cut the squash where the neck meets the round end, take the skin off with a vegetable peeler, and scoop out the seeds.
- Cut everything into even cubes and toss them in a large bowl with the oil, salt, and pepper.
- Spread the roasted butternut squash cubes across the pan in a single layer and roast, stirring once partway through.
What to serve with roasted butternut squash
Butternut squash is similar in taste and texture to sweet potatoes, so it works well with the same sort of dishes. I like to pair this squash with my Pork Tenderloin with Apricot Glaze or Pork Chops with Caramelized Onions. It also works great as a simple side on the Thanksgiving menu.
Related 📖 ➡️ Southern Sides and Salads
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
➡️➡️➡️ Cooking from your phone? Members of The Red Clay Society read every recipe on the site with NO ADS, plus they get The Red Clay Journal, The Red Clay Kitchen cookbook, and The Front Porch, our member community.
Roasted Butternut Squash Recipe
Ingredients
- 1 medium butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes (about 3 to 4 cups)
- 1 to 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper if desired.
- Poke 1 medium butternut squash all over with a fork, then trim both ends with a sharp chef's knife.
- Microwave the whole squash on high for about 3 minutes. Let it stand until it is cool enough to handle, or use kitchen gloves.
- Cut the squash crosswise where the neck meets the bulb end. Remove the skin with a vegetable peeler or a sharp knife, then scoop out the seeds.
- Cut the squash into 1-inch cubes. This should yield about 3 to 4 cups.
- Place the cubes in a large mixing bowl and toss with 1 to 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until evenly coated. Start with 1 tablespoon of oil and add the second only if the cubes still look dry.
- Spread the cubes on the prepared pan in a single layer with space between the pieces. Use a second pan rather than crowding the first.
- Roast for 25 to 30 minutes, stirring once about halfway through, until the squash is tender and golden brown around the edges.
Notes
Nutrition
Questions and tips
Storage
Make ahead. Peel and cube the squash up to a day before you plan to roast it, and keep the cubes covered in the refrigerator. Toss them with the oil and seasoning right before they go on the pan.
Storage. Roasted squash keeps in a sealed container in the refrigerator for up to 3 days. Leftovers also give you a head start on my Butternut Squash Soup, which begins with roasted squash anyway.
Yes, you should peel the squash before roasting. Butternut skin is thick and stays leathery at this temperature, so it’s better off in the compost. Microwaving the whole squash for about 3 minutes first softens the skin and makes the peeling go much faster.
For 1-inch cubes, roast for 25 to 30 minutes at 400 degrees F, stirring once about halfway through. It is done when the squash is tender all the way through and golden brown around the edges. Smaller pieces will be ready sooner, so check at 20 minutes if you cut them fine.
Usually too much oil. The oil is there to coat the cubes, not to pool underneath them, so measure it instead of pouring freehand. Start with 1 tablespoon for 3 cups of squash and add the second only if the pieces still look dry after tossing.
No, it’s optional. Parchment keeps the sugars from sticking and makes cleanup easier, but the squash browns just as well directly on the pan. Skip the foil either way, since squash tends to stick to it.
