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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: Side Dish
Cuisine: Fall, Vegetarian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Butternut squash: Sweet nutty, and tender when roasted
  • Olive oil: Helps browning and flavor
  • Salt: Brings out natural sweetness
  • Black pepper: Adds gentle warmth
  • Optional herbs or spices: Thyme rosemary, paprika, or cinnamon

Equipment

  • Sharp knife: Squash is dense
  • Cutting board: Stable surface
  • Vegetable peeler: For removing skin
  • Large bowl: Tossing squash
  • Sheet pan: Enough space matters

Method
 

  1. Preheat oven: Set to 425°F (220°C)
  2. Prepare squash: Peel, seed, and cube evenly
  3. Season: Toss with olive oil, salt, and pepper
  4. Arrange: Spread in a single layer on a sheet pan
  5. Roast: Cook until tender and browned, stirring once
  6. Finish: Taste and adjust seasoning

Notes

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