Home > Side Dishes > Roasted Butternut Squash Roasted Butternut Squash October 3, 2021 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Roasted Butternut Squash is simply the best! With beautifully caramelized exteriors and tender sweet interiors, you’ll be hooked after one bite! This post shares how to find the perfect squash, how to prepare it three different ways, and how to store/reheat it later! One Butternut Squash, Three Recipes! Butternut squash is a favorite in my home, so we’ve experimented with it plenty over the years! There are so many different ways to prepare it, and roasting it is hands-down the favorite! The high heat from the oven gives the squash a beautiful caramelization and brings out the natural sweetness. The texture is unbeatable with a soft tender center and slightly crisp exterior. Depending on how you’re using the squash, we’ve got three different ways to prepare it. If you’re roasting squash to use in a different recipe or are looking for the purest butternut squash flavor, we recommend the basic seasoning blend. For a savory and hearty side dish that can stand on its own, we recommend the savory seasoning blend. This blend is similar to the basic, but with a few additional seasonings that nicely complement the squash flavor. And if you’re looking for a sweeter side dish that is sure to win over just about anyone, we recommend the sweet recipe; it combines cinnamon, maple syrup, and brown sugar to create a side dish that could practically pass for dessert! Shopping For Butternut Squash Before we start making Roasted Butternut Squash, let’s chat about how to pick out the perfect squash and how to prepare it. Look for a uniform beige color (the darker the shade of beige, the better!); the squash should be free of cuts and blemishes. Avoid green patches and shiny skin (look for matte skin instead). Choose squash that feels heavy for its size and sounds hollow (if you give the squash a tap, it should sound hollow). Storing the Squash Storage: If you aren’t using the squash right away, keep it at room temperature (left whole, raw, and unpeeled). Keep it in a cool, dark place. If you have peeled and chopped it, keep the cubes in an airtight container in the fridge. Recognizing when a butternut squash has gone bad: Any changes in texture or an “off/funny” smell are good indications the squash is no longer good. If there are white specks or mold on the surface, it’s no longer good. Once you’ve roasted it, you can tell it has gone bad with an “off/funny” smell or sliminess on the surface. Tools That Are Nice To Have Roasted Butternut Squash is easy to make, but cutting the squash can be tricky. That said, with the right tools, it’s much easier (and safer!) Here’s what we recommend: Vegetable peeler: We’ve found it’s much easier to peel the squash as opposed to cutting off the peels. Solid cutting board: It’s important to use a sturdy nonslip cutting board when working with the squash. Sharp chef’s knife: The better the knife, the quicker and easier the cutting goes. The sharper the knife, the safer it is to cut (less risk of the knife sliding off the squash and cutting you!). Large baking sheet: The larger the sheet pan, the more evenly the squash roasts. If the squash cubes are overlapping or too closely spaced, they’ll steam instead of roast. We love this 15×21-inch sheet pan best for preparing Roasted Butternut Squash. QUICK TIP If you don’t have a good cutting board or chef’s knife, you may want to roast the butternut squash whole instead — as Jamie Oliver does in this recipe! Roasting Tips Space out the squash. On a large sheet pan, spread the squash into one even layer, giving the squash cubes as much room as possible. If the squash is crammed, it will end up steaming instead of roasting– which yields a softer texture with less caramelization. Toss often. To get that beautiful caramelization on all sides of the butternut squash, we recommend gently tossing the squash cubes two or three times throughout the roasting process. Taste and adjust. As with all recipes, be sure to give a squash cube (or two) a taste before serving. You may find it needs an extra pinch of salt and pepper to really bring the flavors to life. Dice the squash into even cubes — the more even your pieces, the more perfectly the squash will roast! STORAGE Storing Butternut Squash Whole (uncooked) squash should be stored in a cool, dark area to prevent further ripening or spoilage. A fresh squash can last 1-3 months, depending on the ripeness when purchased. Cut (uncooked) squash can be stored in an airtight container in the fridge for 1-3 days, depending on how firm/fresh it is. Alternatively, you can freeze it: spread a single layer of cubes on a parchment-lined sheet pan and freeze until solid. Remove the sheet pan, transfer to an airtight container or bag and return to the freezer. Store in the freezer for up to 3 months. Cooked roasted butternut squash can last in an airtight container for 4-5 days. Alternatively, it can be frozen (follow directions above for freezing). To reheat, add cubes to a skillet and heat over low heat until warmed through. Alternatively, warm through in the microwave or 350-degree oven until warmed through. Roasted Butternut Squash FAQs Do I need to peel butternut squash before roasting? While you can technically eat the skin of roasted butternut squash, the texture isn’t ideal — it’s tough! For this recipe, I highly recommend peeling the squash before cutting and roasting. How do I cut a butternut squash? Wash the squash and peel it with a sharp peeler. If you don’t have a peeler, cut the squash in half where the narrow part meets the round base, then peel with a knife. Cut off the top and bottom ends. Slice the squash where the neck meets the base, and cut each piece in half again. Remove the seeds with a spoon. Lay the pieces flat and cut them into cubes. Aim for even sizes, but they don’t need to be perfect. Can I roast butternut squash seeds? Yes! To roast butternut squash seeds, first wash and dry them. Heat your oven to 275°F and line a baking sheet with parchment paper. Mix 1 cup of seeds with 1 tablespoon of olive oil and a pinch of salt, and add spices like cinnamon if you like. Spread the seeds out on the baking sheet and bake for 15 minutes or until they start to pop. Let them cool down before enjoying. QUICK TIP Use any leftover squash in our Butternut Squash Pasta — yum! More Vegetable Recipes Roasted Sweet Potatoes with sweet and savory preparation options Vegetable Curry with sweet potatoes and cauliflower Roasted Broccoli with fresh lemon Chicken Vegetable Soup with roasted vegetables Roasted Carrots with sweet and savory preparation options FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Butternut Squash 5 from 2 votes - Review this recipe Roasted Butternut Squash is simply the best! With beautifully caramelized exteriors and tender sweet interiors you'll be hooked after one bite! SAVE TO RECIPE BOX Print Recipe Roasted Butternut Squash 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Roasted Butternut Squash is simply the best! With beautifully caramelized exteriors and tender sweet interiors you'll be hooked after one bite! Course Side Dish, Snack, Vegetarian Cuisine American, Healthy, Vegan, Vegetarian Keyword roasted butternut squash Prep Time 30 minutes minutes Cook Time 35 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 6 as a side Chelsea Lords Calories 183kcal Author Chelsea Lords Cost $5.12 IngredientsBasic▢ 8 cups (2 pounds) butternut squash, peeled and cut into 1/2-inch cubes▢ 2 tablespoons olive oil▢ 3/4 teaspoon fine sea salt▢ 1/4 teaspoon pepper▢ Optional: fresh thymeSavory▢ 8 cups (2 pounds) butternut squash, peeled and cut into 1/2-inch cubes▢ 1 tablespoon pure maple syrup Note 1▢ 2 tablespoons olive oil▢ 3/4 teaspoon fine sea salt▢ 1/4 teaspoon each: pepper, dried thyme▢ 1 teaspoon Italian seasoning▢ Optional: fresh thymeCinnamon Butternut Squash▢ 8 cups (2 pounds) butternut squash, peeled and cut into 1/2-inch cubes▢ 1-1/2 tablespoons melted coconut oil▢ 1-1/2 tablespoons maple syrup▢ 3/4 teaspoon fine sea salt▢ 3/4 teaspoon ground cinnamon▢ 1/4 teaspoon pepper▢ 1 tablespoon light brown sugar, optionalUS - Metric USMetric InstructionsPREP: Preheat the oven to 425 degrees F (220 degrees C). Grab out an extra-large sheet pan (See Note 2) or two smaller ones and set them aside. CUT THE SQUASH INTO CUBES: Rinse the squash under cold water. Use a sharp vegetable peeler to peel the entire squash. Place the squash on a firm, heavy-duty cutting board. Using a very sharp chef's knife, cut off the top stem and about 1/4th-inch from the bottom. Cut the squash in half (crosswise) where the "neck" meets the wider, base-end section. Now cut each section in half again, right down the middle to get 4 pieces. Use a spoon to scrape out all the seeds and stringy parts from the insides of the base of the squash. You can save the seeds and roast them -- See Note 3.Lay each of the halves cut-side down and then cut each half into 1/2-inch slices. Cut these half-moon pieces into 1/2-inch cubes. Aim for even-sized pieces as much as possible, but it's okay if the cubes are not in a perfect square. BASIC BUTTERNUT SQUASH: On the large sheet pan, add the squash cubes, olive oil, salt and pepper. With your hands, toss to generously coat everything and then spread in an even layer, leaving plenty of space for the squash to roast. (If they're overlapping, they will steam instead of roast and take a lot longer to cook.) Add the tray to the preheated oven and roast for 15 minutes. Remove, flip, and return to the oven for another 10 minutes. Again, remove, flip and return to the oven for another 10-15 minutes or until crisp tender (a fork easily pierces through the squash). Depending on the size of the cubes and actual oven temperature, you may need more or less time, so instead of solely relying on a time, check the squash every time you flip and a few times near the end. If desired, top roasted squash with fresh thyme. HERB-ROASTED BUTTERNUT SQUASH (SAVORY): On the large sheet pan, add the squash cubes, maple syrup, olive oil, salt, pepper, dried thyme, and Italian seasoning. With your hands, toss to generously coat everything and then spread in an even layer, leaving plenty of space for the squash to roast. (If they're overlapping they will steam instead of roast and take a lot longer to cook.) Add the tray to the preheated oven and roast for 15 minutes. Remove, flip, and return to the oven for another 10 minutes. Again, remove, flip and return to the oven for another 10-15 minutes or until crisp tender (a fork easily pierces through the squash). Depending on the size of the cubes and actual oven temperature, you may need more or less time, so instead of solely relying on a time, check the squash every time you flip and a few times near the end. If desired, top roasted squash with fresh thyme. CINNAMON-MAPLE BUTTERNUT SQUASH (SWEET): On the large sheet pan, add the squash cubes, melted coconut oil (measure when melted), maple syrup, salt, cinnamon, and pepper. With your hands, toss to generously coat everything and then spread in an even layer, leaving plenty of space for the squash to roast. (If they're overlapping they will steam instead of roast and take a lot longer to cook.) Add the tray to the preheated oven and roast for 15 minutes. Remove, flip, and return to the oven for another 10 minutes. Again, remove, flip and return to the oven for another 10-15 minutes or until crisp tender (a fork easily pierces through the squash). Depending on the size of the cubes and actual oven temperature, you may need more or less time, so instead of solely relying on a time, check the squash every time you flip and a few times near the end. If desired top roasted squash with fresh thyme.Taste the squash right out of the oven and if you'd like it a little sweeter (it really depends how sweet the squash is initially) add the tablespoon of brown sugar and quickly toss to incorporate. Enjoy! Video Recipe NotesNote 1: Maple syrup: Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. I use pure maple syrup; typically Grade A. You can find pure maple syrup near pancake syrups in the grocery store. Note 2: Sheet pan: The more space the squash cubes have (the less crowded they are) the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This definitely affects the end taste and texture. I use this 15×21 inch sheet pan and love the results! Also, the bigger the pan, the quicker the squash will roast! Note 3: Squash seeds: Check out the FAQ section in the post for how to roast butternut squash seeds. Nutrition information is for the basic butternut squash recipe. Nutrition FactsServing: 1serving | Calories: 183kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 1112mg | Fiber: 6g | Sugar: 7g | Vitamin A: 33533IU | Vitamin C: 66mg | Calcium: 152mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Hi! I’m wanting to make the savory butternut squash recipe. I noticed that maple syrup is listed in the ingredient list but not the instructions. Is it supposed to be added to the savory or just to the sweet version? Thanks! Reply
