This roasted butternut squash recipe is as versatile as it is delicious. These tender butternut squash cubes with crisp golden brown edges are an incredible yet simple fall dish. This recipe is such an easy way to cook butternut squash, and it roasts to perfection every time!
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The Best Roasted Butternut Squash
Butternut squash is a Fall staple, and this recipe is the best if you're looking for how to cook butternut squash!
The bites of fluffy, tender butternut squash melt in your mouth like butter. They have a simple seasoning of salt and pepper but are full of flavor. Each bite is savory, nutty, and slightly sweet, with toasty caramelized edges. It's delicious!
Plus, as far as butternut squash recipes go, this is the simplest and easiest way to cook butternut squash. It's perfect to make as a side on a busy weeknight and is one of the best holiday sides you can serve.
It's an excellent pairing for these roasted chicken thighs or a juicy pork loin. When the holiday season rolls around, you can serve it with these baked turkey wings or this bottom round roast.
Why This Recipe Works
Easy. Making this baked butternut squash is effortless, and it'll take you just 5 minutes to prepare. The rest of the time is spent waiting for it to roast to perfection in the oven.
Versatile. These roasted butternut squash cubes are great as a side dish, added to a salad, or as a base for a Buddha bowl. They can also be blended to make a creamy soup or pasta sauce. The possibilities are endless!
Make-ahead. Butternut squash freezes incredibly well, cooked or uncooked. You can prep and cube your butternut squash ahead of time and thaw it for this recipe, or cook a big batch of roasted butternut squash to reheat whenever you need.
Ingredients
Another reason to love this roasted butternut squash recipe is that you only need 4 ingredients, and you more than likely have three of them on hand already!
Check out what you'll need to roast butternut squash:
- 1.5lb butternut squash, peeled, seeded, and cubed
- Olive oil, for drizzling
- Salt and pepper, to taste
Oh, and if you end up with extra butternut squash, you can make my sauteed butternut squash, which is an equally tasty stovetop version of this recipe. It's more hands-on but is ready in about half the time, making it a great option when you're in a rush.
How To Roast Butternut Squash
1. Prep: Preheat the oven to 400°F and prepare a baking sheet lined with parchment paper. If you haven't already, cut butternut squash in half and scoop out the seeds, then dice it into 1-inch thick squash cubes.
2. Season the butternut squash: Either in a large bowl or right on the prepared baking sheet, toss the cubed butternut squash with the olive oil and salt and pepper to taste.
3. Roast butternut squash: Slide the baking sheet into the preheated oven and roast for 30-35 minutes or until the butternut squash is golden brown around the edges.
4. Serve: Transfer your roasted butternut squash to a plate and serve however you like. Enjoy!
Tips To Make the Best Recipe
- Choose butternut squash that's heavy for its size. These tend to be the sweetest and most flavorful.
- Use other types of winter squash for this recipe. Acorn squash, kabocha squash, and sugar pumpkin are really great for roasting too.
- Try a drizzle of melted butter and some maple syrup for a slightly sweeter flavor or a sprinkle of garlic powder and rosemary to make them more savory.
- Blend the baked butternut squash with aromatics and stock to make a delicious roasted butternut squash soup or pasta sauce.
- If peeling the butternut squash is too tough, poke holes all over the skin and microwave the squash for about 3 minutes. Then, let the squash cool, and the peel will be easy enough to remove with your fingers.
How To Store Roasted Butternut Squash
In the fridge: Transfer the baked butternut squash cubes to an airtight container and refrigerate for 4 to 5 days.
In the freezer: Arrange the roasted butternut squash in a single layer on a baking sheet and freeze them for 30 minutes to an hour to prevent them from sticking to each other later. Transfer the frozen squash cubes to a freezer-safe airtight container or ziplock bag and freeze butternut squash for up to 6 months.
Reheating: Preheat the oven to 350°F and place the leftover butternut squash on a lined baking sheet. Bake for 10-15 minutes or until warmed through, adding more time if you're starting from frozen.
FAQs About This Butternut Squash Recipe
What is the cooking method for butternut squash?
Butternut squash can be roasted, steamed, sauteed, or simmered in soups and stews. Roasting butternut squash is the best way to highlight the natural sweetness and flavor of the butternut squash, making it fork tender with crisp caramelized edges.
Is it necessary to peel butternut squash before cooking?
The skin on butternut squash is edible once roasted, so it's not necessary to peel it off. However, the texture might not be for everyone. So if you'd like to peel it off, cut off the top and bottom ends of the squash, then use a vegetable peeler working in short strokes to remove the outer skin.
How do you know when butternut squash is fully cooked?
Fully cooked butternut squash is tender enough to pierce with a fork or knife through the middle with little to no resistance.
More Recipes
Roasted Butternut Squash
This roasted butternut squash recipe is as versatile as it is delicious. These tender butternut squash cubes with crisp golden brown edges are an incredible yet simple fall dish. This recipe is such an easy way to cook butternut squash, and it roasts to perfection every time!
Ingredients
- 1.5lb butternut squash, peeled, seeded, and cubed
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Preheat oven to 400F. Line the baking sheet with parchment paper.
- In a large bowl, or directly onto the baking sheet, toss the squash with oil, salt, and pepper.
- Spread the squash in a single layer, over the baking sheet.
- Roast the butternut squash for 30-35 minutes or until golden brown around the edges.
- Serve as desired.
Nutrition Information:
Serving Size: ¼ lb.Amount Per Serving: Calories: 49Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 2g
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