Oven-roasted butternut squash has a pleasant, naturally sweet, and nutty taste; it’s tender and melts in your mouth. We show you how to do it savory and sweet. Check out our best vegetable sides recipe collection! Butternut squash is a versatile winter squash we love to use in many recipes.
Ingredients
Instructions
Variations
Serving suggestions
Storage
Store leftovers in an airtight container in the fridge for up to three days, then reheat in the microwave, air fryer, or preheated oven. In that case, this easy roasted butternut squash recipe is what you are looking for. Oven roasting, together with air frying, is by far our favorite way of cooking this colorful veggie because the high oven temperatures bring out the flavor of the squash.Also, butternut squash is delicious, both savory and sweet. And so here we’ll show you both recipes. One is with garlic, olive oil, and fresh herbs such as rosemary, sage, and thyme. The other is a sweet one with cinnamon and maple syrup. Both recipes are delicious as a side dish for an everyday dinner or a special holiday dinner, from Thanksgiving through the winter holidays. You can substitute sweet potatoes, kabocha squash, delicata squash, and acorn squash for butternut squash.
Garlic
Use crushed garlic cloves to infuse the roasted butternut squash with a mild garlic aroma. Alternatively, use garlic powder for a more pronounced garlic flavor.
Fresh herbs
Fresh sage and rosemary are incredible with winter squash. You can substitute thyme for rosemary or use all three as we do. Optionally, you can add a touch of paprika.
Olive oil
Extra virgin olive oil helps roast the squash evenly in the oven and speeds up the browning of the squash, making it tastier. It also adds a delicate nutty, and fruity flavor.
Salt and pepper
We prefer sea salt or kosher salt for seasoning and freshly ground black pepper for aroma.
Sweet variation
For the sweet variation, we season the squash with ground cinnamon, maple syrup, salt, and rosemary needles. Optionally, you can add other spices such as cayenne pepper for a touch of heat, ground ginger, nutmeg, and clove. Peel the butternut squash with a vegetable peeler, cut it in half lengthwise with a sharp knife and scoop out the seeds with a spoon. Put the squash flat on a cutting board and cut 1/3 inch (about 1 cm) slices. Tip: the best way to peel butternut squash is to cut a thin slice at the bottom and top, and put it standing on a cutting board. Then slice off the peel with a vegetable peeler or with a sharp knife, always cutting away from your body or hands. Transfer the slices to the sheet pan, then season with salt, pepper, crushed garlic, rosemary needles, chopped sage leaves, and thyme leaves. Toss with your hands to spread the seasoning, then arrange the slices on a single layer without overlapping. Bake for 30 minutes, until the squash, is fork-tender and slightly browned. Transfer onto a serving platter and serve as a side dish for a weeknight dinner or a special holiday meal. Peel the butternut squash with a vegetable peeler, cut it in half lengthwise and scoop out the seeds. Put the squash flat on a cutting board and cut 1/2 inch (about 1.5 cm) slices, then cut each slice into cubes. Transfer the cubes to the baking sheet and season with cinnamon, maple syrup, a pinch of salt, and rosemary needles (whose aroma is terrific with cinnamon). Optionally you can also add grated nutmeg, ground ginger, and a pinch of cayenne pepper. Toss with your hands to spread the seasoning, then arrange the cubes on a single layer without overlapping. Bake in the oven for about 30 minutes, until the roasted butternut squash is tender and slightly brown. Transfer onto a serving platter and serve. These are perfect for a memorable holiday meal.
Mushroom tofu cutlets: a tasty substitute for mushroom chickenLentil soup with Italian herbs and healthy leafy greensEasy lentil curry: a bowl of comfort food with hearty flavorGarlic and oil spaghetti with fried tofu: a quick 15-minute weekday dinner
Serve for lunch as a healthy addition to pasta and salads, for example:
Tofu Mushroom Recipe
Lentil Soup
Lentil Curry
Spaghetti Aglio e Olio
Chickpea tuna with vegan mayonnaise and mashed chickpeasTofu salad: a quick and vibrant salad ready in 20 minutesChickpea salad with only 7 ingredients and a creamy mustard dressingLentil tabbouleh: add roasted butternut squash and upgrade this side dish to a delicious main!
Vegan Tuna
Tofu Salad
Chickpea Salad
Lentil Tabbouleh
To freeze, let the roasted butternut squash cool down completely, then transfer it into a freezer-friendly container, and freeze for up to 3 months. Thaw in the fridge, and reheat in the microwave, air fryer, or preheated oven. You can also freeze diced or sliced raw butternut squash for up to 6 months.
Questions
More Butternut squash recipes
Roasted Brussels sprouts with a finger-licking mustard dressingCrispy baked asparagus for a vibrant and wholesome side dish Garlic roasted eggplant with Italian herbs, a delicious veggie side with pasta and saladsItalian roasted zucchini with crunchy rosemary and breadcrumbs toppingTender-crisp roasted cauliflower with 4 ingredients and ready in 30 minutes!Sweet potato cubes: a perfect addition to sweet potato salad and grain bowls.Easy roasted kabocha squash is a fuss-free recipe with no peeling required!Roasted artichokes and potatoes: a one-tray recipe perfect for Thanksgiving and Christmas
Roasted Brussels Sprouts
Roasted Kabocha Squash
Roasted Zucchini
Roasted Cauliflower
Baked Asparagus
Roasted Sweet Potatoes
Roasted Artichokes
Roasted Eggplant
Butternut squash ravioli with ricotta and parmesan fillingVelvety smooth butternut squash soup with fresh herbsPasta with butternut squash: a weekday dinner favorite with a creamy sauceRisotto made with butternut squash cubes, ultra creamy and tasty
For many more side dish ideas, check out our sides category page.
Butternut Squash Ravioli
Butternut Squash Soup
Butternut Squash Risotto
Butternut Squash Pasta
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