Roasted Butternut Squash Recipe

Roasting butternut squash is one of those simple acts that unlocks a world of flavor. It’s a humble vegetable, but when roasted properly, it transforms into something richly sweet with a smoky edge. I love how it makes the kitchen smell like fall in full bloom, even if it’s not technically the season.

Why I keep roasting this simple gem

Because it’s so forgiving — a little tweak here and there, and it’s always different, always satisfying. It’s an honest vegetable that shines in its own right, especially when roasted until golden and fragrant. Plus, it’s a quick way to add warmth and color to any meal, no matter how hectic the day.

Breaking down the simple ingredients

• Butternut squash: Sweet, nutty flavor with a creamy texture. Use ripe squash for best flavor, but frozen works in a pinch.
• Olive oil: Provides a rich, fruity base. Swap for avocado oil for a milder, smoke-free option.
• Salt: Enhances sweetness and balances flavors. Use sea salt or flaky finishing salt for extra crunch.
• Smoked paprika: Adds a deep smoky note that complements the sweetness. Omit if you prefer a milder taste.
• Optional herbs (thyme, rosemary): Fresh herbs add a fragrant, earthy finish. Use dried if fresh isn’t available.

Tools of the trade for roasting squash

• Vegetable peeler: To peel the tough skin easily.
• Sharp knife: To cut the squash safely and smoothly.
• Baking sheet: To hold the squash pieces while roasting.
• Parchment paper: To prevent sticking and make cleanup easier.
• Spatula or tongs: To flip the squash halfway through roasting.

Step-by-step guide to roasting perfect butternut squash

Step 1: Preheat your oven to 200°C (400°F).

Step 2: Peel the butternut squash with a sharp vegetable peeler or a sturdy knife.

Step 3: Cut the squash in half lengthwise, scoop out seeds with a spoon.

Step 4: Slice into uniform 1-inch cubes for even roasting.

Step 5: Toss the cubes with olive oil, salt, and a pinch of smoked paprika.

Step 6: Spread on a baking sheet lined with parchment paper, making sure they aren’t crowded.

Step 7: Roast for 25-30 minutes, flipping halfway, until edges are caramelized and slightly crispy.

Step 8: Remove from oven and let rest for 5 minutes before serving.

Roasted Butternut Squash

This roasted butternut squash recipe showcases the vegetable’s natural sweetness and smoky depth. The squash is peeled, cubed, seasoned, and roasted until golden and caramelized, resulting in a tender, slightly crispy final texture with inviting aroma. Perfect as a comforting side or a warm addition to salads and grain bowls.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fall, Vegetarian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium butternut squash ripe for best flavor
• 2 tablespoons olive oil or substitute avocado oil
• 1/2 teaspoon salt sea salt or flaky finishing salt
• 1/4 teaspoon smoked paprika adds smoky flavor, optional
• 1 teaspoon fresh thyme or rosemary optional, fresh preferred

Equipment

• Vegetable peeler
• Sharp knife
• Baking sheet
• Parchment paper
• Spatula or tongs

Method

 

1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
2. Use a vegetable peeler to carefully remove the tough skin from the butternut squash, revealing the bright orange flesh underneath.
3. Slice the squash in half lengthwise and scoop out the seeds with a spoon, setting them aside if you'd like to roast them separately.
4. Cut the peeled squash into uniform 1-inch cubes; this helps them cook evenly and caramelize nicely.
5. In a large bowl, toss the cubes with olive oil, salt, smoked paprika, and chopped fresh thyme or rosemary if using, until evenly coated and fragrant.
6. Spread the seasoned squash cubes in a single layer on the prepared baking sheet, making sure they aren’t crowded to allow proper roasting and browning.
7. Roast in the preheated oven for 25-30 minutes, flipping the cubes halfway through with tongs or a spatula, until they are golden, caramelized on the edges, and tender when pierced with a fork.
8. Remove the baking sheet from the oven and let the squash rest for 5 minutes; this allows the flavors to settle and makes handling easier.
9. Serve the roasted butternut squash warm, garnished with additional herbs or a sprinkle of flaky salt if desired.

Notes

For an extra touch, sprinkle with toasted seeds or a drizzle of honey before serving.

Cooking checkpoints to trust you’re on the right track

• Squash should be golden-brown around the edges, with caramelized spots.
• Cubes should be tender when poked with a fork but still hold their shape.
• Oven smell turns sweet and nutty, filling your kitchen with warmth.

Common mistakes and how to fix them

• Trying to peel unripe, hard squash.? Peeling is too difficult → Use a sturdy peeler or microwave the squash for 2 minutes to loosen skin.
• Overcrowding the baking sheet.? Squash is soggy → Roast at a slightly higher temp or cut smaller pieces for quicker, crisp edges.
• Leaving it unattended or roasting at too high a heat.? Squash burns → Keep an eye on the edges and stir if you see dark spots forming.
• Cooking too gently or for too short a time.? Not enough caramelization → Increase oven temp slightly or broil for 1-2 minutes at the end.

This roasted butternut squash isn’t just a side — it’s a canvas for flavor. The caramelized edges and tender insides make for endless variations, from a simple snack to the base of a cozy salad. Tossing in some fresh herbs or a drizzle of honey right after roasting elevates the natural sweetness. Keep this on your radar, especially as the weather cools, because it’s a warm, honest way to enjoy the season’s bounty.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.