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Seasoned and cubed roasted butternut squash on a baking tray with a metal spoon.
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5 from 3 votes

Roasted Butternut Squash

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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side
Cuisine: American
Keyword: roasted butternut squash
Servings: 4
Author: Brittany Mullins

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.
    A butternut squash split in half on a baking tray.
  • 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.
    Seasoning added to cubed butternut squash in a large glass bowl.
  • Roast: Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
    Seasoned and cubed butternut squash on a baking tray before being roasted.
  • 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!

Nutrition

Serving: 1/4 of recipe | Calories: 186kcal | Carbohydrates: 40g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 111mg | Fiber: 5g | Sugar: 18g