This roasted butternut squash is one of those simple side dishes I always come back to, especially when I want something warm, savory, and comforting without much effort. I love how the squash turns tender on the inside with lightly browned, caramelized edges, and the seasoning keeps it flavorful without overpowering the natural sweetness.
Why You’ll Love This Recipe
I love this recipe because it is incredibly easy to make from start to finish. I only need a handful of pantry staples, and the oven does most of the work for me. I also like how versatile it is; I can serve it as a side dish, add it to salads, or mix it into pasta and grain bowls throughout the week. It feels wholesome, reliable, and perfect for both everyday dinners and holiday meals.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 medium butternut squash (about 2–3 pounds)
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried Italian seasoning or Herbs de Provence
1 teaspoon garlic powder
4 tablespoons butter (optional)
Directions
I start by preheating the oven to 425°F and lightly greasing a large baking sheet. I peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and then chop it into 1-inch cubes.
I spread the squash pieces out on the baking sheet in a single layer. I drizzle the olive oil over the top and toss everything together until the squash is evenly coated. I sprinkle on the salt, pepper, dried herbs, and garlic powder, making sure the seasoning is well distributed.
I bake the squash for 20 to 25 minutes, until it is very tender and starting to brown around the edges. If I want extra richness, I melt the butter in a small saucepan until it turns golden and spoon it over the roasted squash right before serving.
Servings And Timing
This recipe makes about 6 servings. I usually need around 10 minutes for prep and 20 minutes for baking, so the total time comes out to roughly 30 minutes.
Variations
I like switching up the flavors depending on what I’m serving this with. Sometimes I add a pinch of smoked paprika or cumin for warmth. When I want a slightly sweet finish, I stir a teaspoon of honey into the browned butter before drizzling it over the squash. I also enjoy tossing the roasted squash with grated Parmesan or fresh herbs like parsley or thyme.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator, where they keep well for up to 5 days. When reheating, I usually warm the squash in the oven or a skillet to help bring back some of the roasted texture, but the microwave works fine for quick meals. I can also freeze the squash after roasting, though it becomes softer once thawed and works best in soups or mashed dishes.
FAQs
Is Butternut Squash A Healthy Carb?
I consider butternut squash a healthy carb because it is high in fiber and packed with vitamins like A and C. As long as I keep the toppings simple, it fits nicely into balanced meals.
Do I Have To Peel Butternut Squash Before Roasting?
I prefer peeling it because the texture is much smoother once roasted. While the skin is technically edible, I find the dish more enjoyable without it.
Can I Cut The Squash Ahead Of Time?
I often prep the squash a day in advance and store it in the fridge. This makes the recipe even quicker when I’m ready to cook.
How Do I Know When The Squash Is Done?
I look for soft centers and lightly browned edges. A fork should slide in easily without resistance.
Can I Make This Recipe Vegan?
I simply skip the butter or replace it with a plant-based alternative. The squash is still flavorful with olive oil and seasonings alone.
Conclusion
This roasted butternut squash recipe is one I rely on again and again because it is simple, flavorful, and adaptable. I love how it fits into so many meals, whether I’m cooking for a crowd or just making dinner for myself. It’s proof that a few basic ingredients can turn into something truly satisfying.
This roasted butternut squash is a simple, savory side dish that’s caramelized on the edges and tender on the inside. It’s seasoned with herbs and garlic, making it perfect for weeknight dinners or holiday meals.
Total Time:30 minutes
Yield:6 servings
Ingredients
1 medium butternut squash (about 2–3 pounds)
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried Italian seasoning or Herbs de Provence
1 teaspoon garlic powder
4 tablespoons butter (optional)
Instructions
Preheat the oven to 425°F and lightly grease a large baking sheet.
Peel the butternut squash, cut it in half lengthwise, remove the seeds, and chop into 1-inch cubes.
Spread the squash on the baking sheet in a single layer.
Drizzle with olive oil and toss to coat evenly.
Sprinkle with salt, pepper, herbs, and garlic powder, mixing to distribute seasoning.
Bake for 20 to 25 minutes, or until tender and edges are browned.
If using butter, melt it until golden and spoon over the squash before serving for added richness.
Notes
Add smoked paprika or cumin for extra warmth.
Stir honey into the butter for a sweet finish.
Toss with Parmesan or fresh herbs for added flavor.
Leftovers store well in the fridge for up to 5 days.
Freeze roasted squash for soups or mashes, though texture may soften.
