How to Roast Butternut Squash

Name: Roasted Butternut Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 medium butternut squash; 1 Tablespoon avocado or olive oil; 1 teaspoon sea salt; 1 teaspoon pepper

By Brittany Mullins

Updated on Aug 19, 2021

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Here’s the best way to cut and roast butternut squash. Serve roasted butternut squash as an easy side dish or roast it up to use in other recipes!

I’ve been on quite a roasted veggie kick lately!

Since I’ve already shared how to roast delicata squash, how to make roasted acorn squash and delicious roasted kobucha squash, I figured it was finally time to share how to roast one of my favorite winter squashes – butternut squash!

Bowl of roasted butternut squash topped with chopped herbs.

This is a great recipe to have in your back pocket because it’s perfect for meal prep and can be used in so many different recipes.

Butternut Squash Nutrition

Oh my, butternut squash is a powerhouse vegetable! It’s low in calories but high in a variety of vitamins and minerals – most notably vitamin A, vitamin C, magnesium and potassium. It’s packed with antioxidants and fiber and is a great ingredient to start adding into your diet.

Spatula lifting up some roasted butternut squash cubes from a sheet pan.

How to Peel and Chop Butternut Squash

If you’ve never cooked with butternut squash before, prepping is the hardest part! While it is technically edible, butternut squash’s skin is pretty tough so it’s typically recommended that you peel it before roasting.

Here are my tips to make the peeling and chopping process less daunting.

Step 1: Using a vegetable peeler or knife, carefully peel the skin, getting as close to the end of the squash as possible. When peeling, stop when you get to the orange flesh, it’s usually only one layer.

Vegetable peeler and peels next to a peeled butternut squash.

Step 2: After peeling, cut the top and bottom of the squash and then cut the squash in half widthwise and lengthwise so the squash is quartered.

Another option is to leave the neck of the squash whole and cut it into rounds, then stack up the round and cut them crosswise (twice) to create cubes.

Halfways cut butternut squash with a spoon in the seeds and guts.

Step 4: Use a spoon to scrape the seeds (and gunk) out of each half. Discard the seeds or save and roast them up for a snack. At this point you’re ready to chop the squash into cubes. I like to do 1/2-1 inch thick cubes. I try to cut them as even as possible so that they all finish cooking around the same time.

You Can Microwave to Soften

I haven’t needed to do this, but if your butternut squash is too hard to cut with the knife you’re using, you can use the microwave to soften it up first! Poke about 4-5 holes throughout the squash (so it doesn’t explode) and microwave for 3 minutes. Let cool and then chop.

Seeds and guts from a butternut squash in a bowl.

Roasted Butternut Squash Ingredients

butternut squash
avocado or olive oil
sea salt

Bowl full of cubed butternut squash. A spoon is in the bowl.

Variations

The fun thing about roasted vegetables is that the flavor combinations are endless. Here are some of my favorite variations for roasted butternut squash:

Add chopped onion and a minced garlic clove along with oil and sea salt. I love this variation of savory + sweet!
For a sweeter dish, toss your cubed butternut squash with 1 Tablespoon of oil, 1 Tablespoon of maple syrup, 1/2 teaspoon of cinnamon and a pinch of salt.
I love adding herbs to my roasted vegetables. Mix 2 Tablespoons of fresh rosemary or sage with cubed butternut squash, oil and sea salt.

Cubes of butternut squash on a sheetpan.

How to Roast Butternut Squash

Prepare the squash – Start by peeling the squash, cutting it in half lengthwise and scrape out the seeds.

Cut – Cut the squash into 1 inch cubes, toss them in oil and a pinch of salt. Spread the cubes onto a baking sheet.

Roast – Roast the squash at 400ºF for 30-40 minutes, turning once or twice until all of the pieces are tender and some have brown spots.

Don’t need cubes? You can also just roast each half of the squash instead of chopping into cubes. Prep the squash by peeling, cutting in half lengthwise and scraping out the seeds. Then coat with olive oil and sprinkle with sea salt. Roast at 400ºF for 30-40 minutes!

Cubes of roasted butternut squash on a sheet pan.

What Does Butternut Squash Go With?

Butternut squash pairs with a ton of different things! Here are some ideas:

sweet spices: cinnamon, nutmeg, ginger and cardamom
herbs: sage, rosemary, thyme
produce: onions, parsnips, sweet potatoes, turnips, carrots, apples, pears
proteins: chicken, turkey, sausage, eggs
misc: rice, quinoa, pasta, pizza, pine nuts

I personally love making roasted butternut squash for meal prep and pairing it with a protein and a grain for an easy meal. If you want to try a more comprehensive recipe with roasted butternut squash, here are some of my go-to’s:

Cubes of butternut squash roasted on a sheet pan.

More Squash Recipes to Try:

Roasted Butternut Squash

5 from 3 votes

Here’s the best way to cut and roast butternut squash. Roasted butternut squash makes a great side dish on it’s own, but can also be used in other recipes!

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Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings

Ingredients

1 medium butternut squash
1 Tablespoon avocado or olive oil
1 teaspoon sea salt
1 teaspoon pepper

Instructions

Preheat oven: Preheat oven to 400°F.
Prep squash: Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
Cut squash: Cut the squash into 1 inch cubes. Add to a bowl and toss with oil, salt and pepper. Spread the cubes onto a baking sheet.
Roast: Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
Serve: Serve warm as a side dish or use in a recipe that calls for roasted squash.

Video

Notes

Too hard to chop? If your butternut squash is just way too hard to cut with the knife you’re using, you can use the microwave to soften it up first! Poke about 4-5 holes throughout the squash and microwave for 3 minutes. Let cool and then chop.
Don’t need cubes? You can also just roast each half of the squash instead of chopping into cubes. Prep the squash by peeling, cutting in half lengthwise and scraping out the seeds. Then coat with olive oil and sprinkle with sea salt. Roast at 400ºF for 30-40 minutes!