How to Roast Butternut Squash

up close of seasoned roasted butternut squash on sheet pan

Course: Sides

Cuisine: American

Keyword: butternut squash recipes, how to cook butternut squash in the oven, roasted butternut squash

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 116kcal

Author: Ashley

Roasted Butternut Squash is a simple side dish that anyone can make. And if you haven't made butternut squash before, we are going over step-by-step How to Roast Butternut Squash so you feel confident in the kitchen!

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Ingredients

1 medium butternut squash about 2-3 pounds
1 tablespoon olive oil
½ teaspoon salt to taste
½ teaspoon black pepper

Instructions

Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Option to place the whole squash on the baking rack while the oven preheats (up to 5 minutes). Remove and let the squash cool. (Optional – if you have very sharp knives, you may find you can skip this step.)
Peel the squash: Using a large sharp knife and sturdy cutting board, trim the ends of the squash and peel the hard skin using a Y-peeler, going around twice.
Scoop Seeds: Use a medium cookie scoop (or sharper edged spoon) to remove seeds from the squash.
Cut into cubes: Cut the squash in half, lengthwise. Then slice crosswise into 1" slices, then again into 1" cubes.
Roast: Transfer butternut squash cubes to lined baking sheet, drizzle with oil and desired seasonings and roast for 25-30 minutes, or until squash is tender when poked. If you'd like more browning, you can use a convection setting if your oven has that. Or broil for 3 minutes for more caramelizing.

Notes

Seasoning suggestions in post above recipe card.

Nutrition