Roasted Butternut Squash

Roasted Butternut Squash makes a simple and flavorful side dish for your meals! Tossed in fresh herbs like sage and thyme, cubes of butternut squash turn out perfectly tender on the inside with nice crisp edges. Make a batch tonight for a healthy side dish full of fall flavor for the whole family!

In my opinion, the best way to eat butternut squash is by roasting it! It has a stronger depth of flavor, making it delicious on its own, fresh out of the oven. Plus, it’s quick and easy to make. What’s not to like? 

I love butternut squash because it has a sweet, slightly nutty flavor that pairs well with both sweet and savory seasoning. Right now is the perfect time for butternut squash, as farmers harvest them from September through December. Go pick some up while they are fresh, and let’s get ready to roast!


Roasted Butternut Squash

To Peel or Not To Peel?

One of the best things about butternut squash is that you can eat the skin! You don’t have to peel it unless you want to. But, if you choose to peel it, use a vegetable peeler to remove the skin. Make sure to do it before cooking as the skin will soften during the roasting process.

Ingredients for Roasted Butternut Squash.

Ingredients for Roast Butternut Squash

This recipe only requires six simple ingredients, and you probably have everything but the squash in your pantry already! Here’s what you need:

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons freshly chopped sage
  • 1 ½ teaspoons freshly chopped thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 8 cups butternut squash cubes (I used a 3-pound squash)
Process photos for Roasted Butternut Squash.

How to Roast Butternut Squash

This recipe is so easy and takes less than an hour from start to finish, and when it’s done, you might just start eating it right off the pan!

  1. First, preheat the oven to 425 degrees F. Prepare a large baking sheet by spraying it with cooking spray or lining it with a piece of parchment paper.
  2. In a large mixing bowl, combine the olive oil, sage, thyme, salt, and pepper. Mix well.
  3. Place the butternut squash on a cutting board. Use a sharp knife to trim the ends of the squash and slice it in half. Remove the seeds and cut the squash halves into 1-inch cubes. I like to use a grapefruit spoon with its’ serrated edges to remove the pulp and seeds.
  4. Place cubes of butternut squash into the mixing bowl and stir with a large spoon to coat completely with the herb mixture.
  5. Pour the squash cubes onto the prepared sheet pan and spread so they are in an even single layer. Bake in the hot oven for 25-35 minutes or until the squash is fork-tender and golden brown.

Note: I like to roast my squash for about 35 minutes because I like it to be a bit more caramelized, but you can remove it as early as 25 minutes, or whenever it reaches your desired level of doneness.

Recipe Variations

  • If you want to add some heat, sprinkle your butternut squash cubes with chili powder or cayenne pepper for a little kick!
  • Drizzle maple syrup over the squash before roasting for a sweeter flavor.
  • Roast your squash with some cubed sweet potatoes (or even regular russet potatoes) for a fun medley!
Cooked Butternut Squash with fresh herbs.


Can I use dried herbs instead of fresh herbs?

Yes, you can use dried sage and thyme in this dish. Dried herbs tend to have a deeper, stronger flavor than fresh herbs, so you can use less of them. A good rule of thumb is to use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

How do I store leftover Roasted Butternut Squash?

Refrigerate your squash in an airtight container or resealable plastic bag once it has cooled to room temperature. If stored properly, butternut squash will last 3-5 days in the refrigerator.

Does Roasted Butternut Squash freeze well?

Yes, you can freeze butternut squash after it’s been roasted! Place the roasted butternut squash cubes in a freezer bag or other airtight container and freeze for 10-12 months.

To thaw, place it in the refrigerator overnight. Then reheat as desired using a stovetop, air fryer, or microwave.

Can you roast the seeds from butternut squash?

Yes, you can eat the seeds from any winter squash! They are nutritious and super tasty when roasted! Roast them in a 325-degree oven with a little oil and salt, or however you like your seeds. Roast the seeds for 10-15 minutes and let them cool before eating them.

Roasted winter squash.

What can I make with Roasted Butternut Squash?

You can find TONS of great recipes that use roasted butternut squash. So, if you have an abundance of squash to use up, try sampling some of these recipes:

I also love to make creamy butternut squash soup, blend it with chickpeas into hummus, and serve it in salads, stir fry, tacos, tarts, and pretty much anything you can think of!

Baked butternut squash.

Looking for More Easy Side Dishes?

I’ve collected quite a few side dish recipes on the blog over the past few years, so check them all out here. These are a few I recommend if you need a quick, easy side dish:

A bowl of butternut squash that's been roasted.



Keep an eye out for more of my easy recipes each week!

Roasted Butternut Squash


Roasted Butternut Squash

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Roasted Butternut Squash tossed in olive oil with salt, and fresh sage and thyme turns out perfectly tender, making a simple, flavorful side dish for your meals!
Course Side Dish
Cuisine American
Keyword Roasted Butternut Squash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 190kcal
Author Lynne Feifer


  • 2 tablespoons olive oil
  • 2 teaspoons freshly chopped sage
  • 1 ½ teaspoons freshly chopped thyme
  • ½ teaspoons kosher salt
  • ¼ teaspoon pepper
  • 8 cups butternut squash cubes I used a 3 lb. squash


  • Preheat oven to 425°F, and prepare a large baking sheet by spraying it with cooking spray or lining it with a piece of parchment.
  • In a large mixing bowl, combine the olive oil, sage, thyme, salt and pepper. Mix well.
  • Trim the ends off the butternut squash and slice in half. Remove the seeds, and cut into 1-inch cubes. Place into mixing bowl and toss to completely coat.
  • Pour onto the prepared baking sheet and spread so that it is an even single layer. Bake for 25-35 minutes or until squash is cooked to desired doneness.


I like to bake my squash for about 35 minutes because I like it to be a bit more caramelized, but you can remove it as early as 25 minutes.


Serving: 1serving | Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 996mg | Fiber: 6g | Sugar: 6g | Vitamin A: 29800IU | Vitamin C: 60mg | Calcium: 145mg | Iron: 2mg

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