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A sheet pan of roasted butternut squash.
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Roasted Butternut Squash Recipe

This Roasted Butternut Squash recipe is the perfect fall side dish! Tender cubes are seasoned with savory spices and rich olive oil, then roasted in the oven until golden brown and caramelized. Serve it with almost any main dish!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 196kcal
Author John Kanell

Equipment

  • Large rimmed baking sheet
  • mixing bowl

Ingredients

  • 1 medium butternut squash (about 2 pounds/950g)
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground pepper

Instructions

  • Preheat oven to 400°F.
  • Trim the top and bottom from the butternut squash, then peel with a vegetable peeler to remove the skin. Cut the squash in half lengthwise and scoop out the seeds and soft flesh using a spoon. Cut into 1-inch cubes.
  • Transfer cubes to a large bowl, drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss well so the pieces are evenly coated.
  • Spread out onto a large baking sheet so the pieces are not touching each other.
  • Bake for 15 minutes then stir and continue baking until tender and caramelized, 10 to 15 minutes more. Sprinkle with more salt and pepper to taste, and serve immediately.

Notes

  • Don’t crowd the pan. Spread the squash cubes in an even layer on the baking sheet with some space between them. This ensures even roasting and caramelization. Plus, it prevents the squash from steaming.
  • Toss halfway through. After 15 minutes of roasting, gently turn over the squash pieces with a spatula. This allows all sides to cook evenly for the perfect tender texture and to prevent any side from burning.
  • Use parchment paper. You can line the baking sheet with parchment paper to prevent the squash from sticking and to make clean-up easier! However, the squash will caramelize a bit better if cooked directly on the baking sheet.
  • Mind the time. Keep an eye on the roasting time to ensure the perfect texture. The squash is done when it is fork-tender–soft yet slightly caramelized on the outside.

Nutrition

Calories: 196kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 446mg | Potassium: 805mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24109IU | Vitamin C: 48mg | Calcium: 110mg | Iron: 2mg