Roasted Butternut Squash
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This Roasted Butternut Squash is a delicious and easy side dish perfect for the holidays or to elevate any meal. Cubes of brilliantly colored squash roast with maple syrup, cinnamon, and fresh sage until caramelized, tender, and perfect!
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From Every Day to Holidays
When the days grow chilly, roasted vegetables, particularly butternut squash, are on the menu weekly, from Butternut Squash Soup to Butternut Squash Mexican Enchilada Casserole or Easy Skillet Pork Chop Recipe with Butternut and Apples.
But when you roast these sweet bites of deliciousness, they go from being a supporting actor to their own place in the spotlight. They’re incredibly easy to make and create the perfect side for Thanksgiving dinner or Christmas Dinner.
What I Love About Roasted Butternut Squash
Here are three reasons I love to roast butternut squash:
- Tender and Delicious: Roasting creates tender, caramelized bites of butternut squash that are as hard to resist nibbling on as candy is.
- Easy to Make: It’s an effortless side dish perfect for everyday or holiday.
- Healthy and Good for You: Not only is it high in fiber, but it contains vitamin A, vitamin C, and potassium!
Roasted Butternut Squash Ingredients
Ingredient measurements are in the recipe card below, but here is a list of what you will need:
- Butternut Squash: Roasting sweet and nutty flavored butternut brings a delicious caramelized flavor to an already tasty vegetable. You can cut a full squash into cubes, or if time is short, markets will often carry already cubed butternuts in the produce section.
- Olive Oil: Helps the roasted butternut caramelize in the oven, keeping it moist and tender.
- Maple Syrup: Adds a subtle, delicious sweetness with the nutty flavor of butternut caramelized with warm spices.
- Cinnamon. Roasted butternut squash with cinnamon is fall flavor at its finest. Cinnamon is also a strong flavor and is easily detectable in this recipe. If you want a more subtle hint of cinnamon, reduce the amount to 1/2 teaspoon.
- Sage: This is a holiday and fall flavor at its best and pairs beautifully with cinnamon.
How to Make Roasted Butternut Squash
Preheat the oven to 400℉. Grease two baking sheets with nonstick cooking spray or line with parchment paper. Position oven racks in the upper and lower thirds of your oven.
Peel the squash and remove the seeds, then chop into 1-inch pieces and set aside.
In a large bowl, add the olive oil, maple syrup, salt, cinnamon, and pepper and whisk together until smooth. Add the butternut squash and toss to coat.
Spread the butternut in a single layer on the prepared baking sheets, discarding any remaining liquid in the bottom of the bowl. Be sure the cubes don’t overlap.
Place the pans in the oven and bake for 15 minutes. Remove and turn the squash over with a spatula, switch the pans from top to bottom rack, and bake for 10 to 15 minutes more or until tender. Remove from the oven, toss with fresh sage, and serve warm!
How to Cut Butternut Squash for Roasting
Sometimes, cutting a butternut squash can seem intimidating. Its size and odd shape can seem like more trouble than you want to take on. But honestly, with a couple of tools you likely have in your drawer right now and a couple of tips, it’s easier than you think.
But just in case you’re short on time and want to buy the pre-cubed squash in your market’s produce section, that’s okay too!
Here are my best tips for easily cutting butternut squash. While I’ve tried microwaving until soft before peeling and cutting, this is my preferred way.
Here’s how to cube a squash:
- Use a sharp chef’s knife to slice off the top and bottom of the butternut squash (about 1/4 inch) on a sturdy, nonslip surface.
- With a vegetable peeler, peel off the outer layer or skin of the butternut squash.
- With the chef’s knife, cut the squash lengthwise. Remove the seeds and pulp with a spoon. Then place the squash cut side down and cut crosswise where the neck of the squash meets the rounder bulb. You will have 4 pieces (2 necks and 2 round sections).
- Lay the butternut squash halves cut side down, and cut into 1-inch wide slices. Then, cut your slices crosswise in 1-inch wide cuts.
How to Store, Freeze, and Reheat Roasted Butternut Squash
- To Make Ahead. Squash can be cubed 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.
- To Store. Store leftovers in an airtight storage container in the refrigerator for 4 to 5 days.
- To Reheat. Reheat gently over low heat in a skillet on the stovetop, in the oven at 350 F, or in the microwave until warmed through.
- To Freeze. To freeze cooked butternut, spread the squash in a single layer on baking sheets and freeze for 30 minutes or 1 hour or until frozen. Then, transfer the squash to an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture will be softer than when first baked.
What to Serve with Roasted Butternut Squash
- Pork: These Ginger Pork Noodles or Slow Cooker Pork Tenderloin would be delicious with roasted butternut squash. For a holiday meal, try it with Porchetta Pork Tenderloin.
- Chicken and Poultry: It also pairs really well with poultry! Try it with Mediterranean Skillet Chicken Thighs, serve as a Thanksgiving side with Roast Turkey Recipe with Apple Cider and Thyme, or with baked chicken breasts.
- Pasta: I’m always up for butternut squash with pasta, like in Curry Chicken Ramen with Butternut Squash. It would also be delicious with Easy Crockpot Meatballs and pasta.
Recommended Tools to Make Roasted Butternut Squash
- All-purpose baking sheet. Perfect for roasting any and all veggies.
- Wide Vegetable peeler. The easiest way I’ve found to peel butternut squash.
- Cutting board. I love this no-slip cutting board!
More Squash Recipes to Try
Roasted Butternut Squash Recipe
Ingredients
- 1 large butternut squash (about 3 lbs) peeled, seeded, and cut into 1-inch cubes
- 1 ½ tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 2 teaspoons chopped fresh sage plus more to roast alongside the butternut
Instructions
- Preheat the oven to 400℉. Grease two baking sheets with nonstick cooking spray or line with parchment paper. Position oven racks in the upper and lower thirds of your oven.
- Peel the squash and remove the seeds, then chop into 1-inch pieces and set aside.
- In a large bowl, add the olive oil, maple syrup, salt, cinnamon, and pepper and whisk together until smooth. Add the butternut squash and toss to coat.
- Spread the butternut in a single layer on the prepared baking sheets, discarding any remaining liquid in the bottom of the bowl. Be sure the cubes don't overlap.
- Place the pans in the oven and bake for 15 minutes. Remove and turn the squash over with a spatula, switch the pans from top to bottom rack, and bake for 10 to 15 minutes more or until tender. Remove from the oven, toss with fresh sage, and serve warm!
Video
Notes
- MAKE AHEAD: Dice the squash one day ahead and refrigerate in an airtight until ready to bake.
- STORING LEFTOVERS: Refrigerate leftovers in an airtight container for 4 to 5 days.
- REHEATING: Gently reheat the squash in a skillet on the stovetop over low heat until warmed through. You can also reheat it in a 350F oven or the microwave.
- FREEZING: To freeze cooked butternut, spread the squash in a single layer on baking sheets and freeze for 30 minutes or 1 hour or until frozen. Then transfer the squash to an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture will be softer than when first baked.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.