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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
Cook Time 30 minutes
Total Time 40 minutes
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.