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Roasted Butternut Squash

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
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 as a side
Calories 183kcal
Cost $5.12

Ingredients

Basic

  • 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 thyme

Savory

  • 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 thyme

Cinnamon 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, optional

Instructions

  • PREP: 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

Notes

Note 1Maple 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

Serving: 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