Roasted Butternut Squash

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5 from 2 votes

Roasted butternut squash is pure perfection—caramelized outside, tender and sweet inside. One bite, and you’re hooked!

Prep Time30

Cook Time35

Total Time1 5

Course: Side Dish, Snack, Vegetarian

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: roasted butternut squash

Servings: as a side

Author: Chelsea Lords

Cost: $5.12

Equipment

large sheet pan, 15 x 21-inch

Ingredients

Basic

8 cups (2 pounds) butternut squash peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Fresh thyme optional

Savory

8 cups (2 pounds) butternut squash peeled and cut into 1/2-inch cubes
1 tablespoon maple syrup see note 1
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 teaspoon Italian seasoning
Fresh thyme optional

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 salt
3/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1 tablespoon light brown sugar optional

US - Metric

Instructions

Preheat oven to 425°F (220°C). Grab an extra-large sheet pan (see note 2) or 2 smaller ones and set aside.
Rinse the squash under cold water. Use a sharp vegetable peeler to peel the entire squash. Place the squash on a heavy-duty cutting board. Using a very sharp 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. 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 inside. You can save the seeds and roast them--check out FAQs for instructions.
Lay each of the halves cut-side down, 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 squash cubes, olive oil, salt, and pepper. With your hands, toss to generously coat everything and spread in an even layer, leaving plenty of space for the squash to roast. (If they overlap, they will steam instead of roast and take a lot longer to cook.) Place tray in oven and roast 15 minutes. Remove, flip, and return to oven for another 10 minutes. Again, remove, flip and return to oven 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 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 squash cubes, maple syrup, olive oil, salt, pepper, dried thyme, and Italian seasoning. With your hands, toss to generously coat everything and spread in an even layer, leaving plenty of space for the squash to roast. (If they overlap, they will steam instead of roast and take a lot longer to cook.) Place tray in oven and roast 15 minutes. Remove, flip, and return to oven another 10 minutes. Again, remove, flip and return to oven 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 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 squash cubes, melted coconut oil (measure when melted), maple syrup, salt, cinnamon, and pepper. With your hands, toss to generously coat everything and spread in an even layer, leaving plenty of space for the squash to roast. (If they overlap, they will steam instead of roast and take a lot longer to cook.) Place tray in oven and roast 15 minutes. Remove, flip, and return to oven another 10 minutes. Again, remove, flip and return to oven 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 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 1: I use pure maple syrup (typically Grade A), 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. You can find it near pancake syrups in the grocery store.

Note 2: The more space the squash cubes have, the better they roast. When vegetables overlap on a sheet pan, they steam instead of roast. 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!

Nutrition Note: Nutrition information is for the basic butternut squash recipe.

Storage: Store cooked squash in an airtight container for 4–5 days. For longer storage, freeze in a single layer on a parchment-lined sheet pan until solid, then transfer to an airtight container or bag. Freeze up to 3 months.

Nutrition