Oven roasted butternut squash is an easy and versatile recipe. You can blend it up after cooking to make a butternut squash sauce, toss in a salad like our festive fall salad, or have it as a side dish (total Thanksgiving vibes)! Butternut squash is a classic fall food and we love it because of its versatility, nutrition benefits (yay for vitamins A and C, fiber – there are 8g in one serving of this recipe(!), and potassium, plus so much more), and it downright tastes good. Especially when you roast it in the oven with olive oil and garlic, like in our recipe below. Butternut squash is a winter squash with a bright orange color and tastes similar to pumpkin, hence why we love making it in the fall!
Ingredient Highlights – Roasted Butternut Squash
Butternut squash – obviously, this is the main ingredient in our oven roasted butternut squash recipe. If you’ve never cooked with butternut squash, it’s a very firm squash so be careful when cutting it. We recommend peeling it first then cutting it in half so the squash has a flat surface when you cube it. If it’s too hard to cut, you can pop it in the oven whole (on a baking sheet) at 350 degrees for 15-20 minutes to soften.
Garlic & shallot – these ingredients give this recipe so much flavor. You can use more or less depending on your preference. If you don’t have fresh garlic and/or shallots, you can use garlic and/or onion powder!
Olive oil – we love cooking with olive oil because of its flavor and health benefits. We recommend cooking with regular olive oil, as opposed to extra virgin because regular olive oil has a higher smoke point and more neutral flavor (but you can totally use EVOO or whatever your favorite oil is!).
Technically, you can eat the skin so no. But we like to peel it in this recipe because the skin can be tough.
Since it’s a winter squash and fall food, any fall flavor! Think cinnamon, nutmeg, cloves (with a drizzle of real maple syrup or honey) or rosemary, oregano, and sage (and a dash of red pepper flakes if you like spicy!).
We recommend cutting the butternut squash into 1″ cubes so it doesn’t take forever to cook (the bigger the cubes, the longer they’ll take to cook). It’s important to cut the squash evenly because you want the cubes to cook evenly. If you have some tiny cubes and some large cubes, they’ll cook at different speeds.
So many things! We like blending it up and using it as a sauce for pasta or even a soup, tossed in a salad, or a side dish. If using this recipe as a side dish, it would go great with roasted chicken, turkey, mixed in orzo with arugula and dried cranberries, or with steak. Since butternut squash is full of complex carbohydrates, be sure to pair with a lean protein and some veggies!
Other recipes you may like
If you love our oven roasted butternut squash recipe, you may like:
- Festive Fall Salad
- Homemade Honey Lime Vinaigrette
- Best Hummus Recipe
- Crispy (Healthy) Roasted Brussels Sprouts
- Homemade Pumpkin Spice Latte
Rate & Review
If you made our roasted butternut squash recipe, please rate and review our recipe below! We would love to hear your feedback. Also snap a photo and tag us on insta @theperfectpearr so we can see your creation!Print
Oven Roasted Butternut Squash
Butternut squash is a classic fall food and we love it because of its versatility, nutrition benefits (yay for vitamins A and C, fiber – there are 8g in one serving of this recipe(!), and potassium, plus so much more), and it downright tastes good. Especially when you roast it in the oven with olive oil and garlic, like in this recipe. Butternut squash is a winter squash with a bright orange color and tastes similar to pumpkin, hence why we love making it in the fall!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 cups 1x
- Category: Lunch, Dinner, Sides
- Method: Roasting
- Cuisine: American
- 6 cups butternut squash, peeled and cubed into 1″ cubes
- 2 cloves fresh garlic, minced (or 1/2 Tbsp garlic powder)
- 1–2 Tbsp fresh shallot, minced (or 2 tsp onion powder)
- 1/4 cup olive oil
- Salt & pepper to taste
- Red pepper flakes & parsley for garnishing, optional
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Peel the squash and discard the skin.
- Carefully cut the squash in half and scoop out the seeds. (You can bake the seeds if you want!)
- Place each halve flat-side down on the cutting board and cut into 1″ cubes.
- Mix the cubes, garlic, onion, olive oil, salt, and pepper in a large mixing bowl until the cubes are evenly coated.
- Place cubes on baking sheet and roast for 25-30 minutes, or until soft and tender when poked with a fork or toothpick.
- Sprinkle red pepper flakes and fresh parsley, and enjoy!
- This recipe can be made on the sweet side by using 2 tsp cinnamon and 1 Tbsp real maple syrup or honey in lieu of garlic and onion! Keep the olive oil though.
- Store in an air-tight container in the fridge for up to 5 days.
- The squash will last in the freezer for up to 2 months.
- Serving Size: 1/2 cup
- Calories: 97
- Sugar: 5
- Sodium: 5
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 8
- Protein: 1
- Cholesterol: 0
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