Roasted Butternut Squash

Roasted Butternut Squash makes an easy, healthy & delicious side dish for fall. Simple enough for any busy weeknight and the perfect addition for Thanksgiving, Christmas or any holiday gathering. Only 4 ingredients that are all naturally vegan, gluten-free, refined-sugar free, paleo and easily Whole30 compliant.

Easy Roasted Butternut Squash Recipe

One of my favorite things about fall is the abundance of squash. Delicata, kabocha, spaghetti squash and of course butternut squash. Roasted Butternut Squash is one of the easiest side dishes you can make. All you really need is just butternut squash, oil and salt and pepper and you have yourself a simple and delicious side dish the whole family will love!

This easy butternut squash recipe includes cubes of butternut squash roasted with cinnamon and maple syrup that bake up tender and caramelized perfectly. Quick and simple enough for busy weeknights and you can easily double up the recipe if you plan on serving it at Thanksgiving or any holiday dinner. Plus you can serve it with any mains or add it to harvest salads or cozy and comforting autumn soups.

Why we love this simple side dish

• Quick and easy to make with only 4 ingredients
• A healthy and delicious side dish that is not only delicious but it’s low in calories and packed with a chock full of antioxidants, vitamins, fiber and nutrients. Rich in vitamin A, vitamin c, mag
• Perfect for most guest with dietary concerns: naturally vegan, paleo and easily Whole30 if you leave out the maple syrup
• Goes great with practically any side or protein

How to cut butternut squash

1. Remove the ends first. Start by washing and drying a medium butternut squash. Second, place the squash on a sturdy cutting board and use a large, sharp food knife and cut off the ends of the squash.

2. Peel squash – The easiest way to peel butternut squash is to hold the squash in one hand, and use a sharp vegetable peeler (we like Oxo’s Y shaped peeler) in the other hand and peel off the outer layer of the squash.
3. Halve the squash and remove the seeds. Place the squash upright and holding firmly with one hand while using the other hand, cut the squash down the middle from the top to bottom. Use a metal spoon to scrape the seeds out and remove the stringy pulp from the center.

4. Cut squash into chunks: Place the squash halves cut side down on the cutting board. Cut each section into slices, then turn the squash cross-wise and cut into desired cube sizes.

Ingredients you need

• Butternut Squash – one whole medium-sized squash – about 3 lbs – skin washed, peeled and chopped into 1-inch cubes / chunks
• Oil – we use avocado oil OR extra-virgin olive oil but feel free to use what you have on hand in your kitchen
• Ground cinnamon – this warm and cozy spice screams fall and enhances the sweetness from the butternut squash.
• Pure maple syrup – adds a natural sweetness. Leave out for Whole30.
• Sea salt + black pepper, to taste: Be sure to use a coarser salt (Himalayan or Kosher) as it adds incredible flavor

Other dried seasonings or fresh herbs that would be delicious:

• Dried or fresh rosemary
• Dried or fresh thyme
• Garlic powder
• Italian seasoning
• Oregano

Tools you need:

• Large Baking Sheet
• Sharp Knife
• Cutting Board
• Oven

How to Roast Butternut Squash

1. PREHEAT OVEN: Preheat oven to 400 F degrees.
2. PREPARE BAKING PAN: Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking spray.
3. SEASON VEGETABLES: Spread butternut squash cubes in a single layer spreading evenly on the baking sheet. Drizzle with oil then sprinkle with ground cinnamon, maple syrup and salt and pepper, to taste. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.
4. BAKE: Place baking pan in the oven and roast for 35-40 minutes (rotating pan if necessary half-way) until squash is tender.
5. SERVE: Remove from oven. Serve warm.

Tips for meal prep and storage

Make ahead: The great thing about butternut squash is that you can easily prep it in advance on your Sunday meal prep.

Wash, peel and cut butternut squash into chunks and store in a large resealable bag or airtight container in the fride for up to 1 day in advance.

Storage: Roasted butternut squash is easy to make ahead and can last in the refrigerator in an airtight container for up to three to four days. We like to make a huge batch one day a week so we can have it as an easy side dish to enjoy all week long. From salads to soups, butternut squash is definitely the type of vegetable to keep around the home all year long.

Freezer and reheating instructions

How to freeze: To freeze butternut squash, spread out onto a large baking sheet and freeze for 20 minutes or until frozen. Once firm, transfer to a large resealable freezer bag, Stasher bag or airtight container with a lid. Store in the freezer for up to 3 months.

How to reheat: Remove butternut squash from freezer and spread onto a large baking sheet or air fryer basket. Bake in a preheated oven or air fryer at 375F for about 15-20 minutes in the oven or 8-12 minutes in the air fryer or until warm.

What goes with roasted butternut squash

Roasted butternut squash is delicious with any protein or side dish. We love butternut squash with:

Easy mains or at the Holiday Table: Instant Pot Chicken, Roasted Turkey,Slow Cooker Ham, Keto Pot Roast or Pork.

You can serve baked butternut squash with a side of: Cauliflower mash , Sauteed Green Beans, Roasted Brussels Sprouts or Crispy Smashed Potatoes with Pesto

Well rounded dinners: And if you want to make it a more filling dinner, it would be delicious with a side of regular or grain-free pasta or any rice you like.

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5 from 30 votes

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Roasted Butternut Squash

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Roasted Butternut Squash makes an easy, healthy & delicious side dish for fall. Simple enough for any busy weeknight and the perfect addition for Thanksgiving, Christmas or any holiday gathering. Only 4 ingredients that are all naturally vegan, gluten-free, refined-sugar free, paleo and easily Whole30 compliant.

Course: Side Dish

Cuisine: American, Holiday

Keyword: butternut squash, christmas side dish, healthy vegetable side dish, roasted butternut squash, thanksgiving side dish vegetable, vegan, vegan side dish, whole30

Servings: 4 servings

Calories: 136 kcal

Ingredients

• 1 large butternut squash , about 3 lbs, peeled, seeded and cut into 1-inch cubes
• 1 1/2 tablespoons extra virgin olive oil OR avocado oil
• 1-2 teaspoons pure maple syrup , to taste (leave out for Whole30)
• 1/2 teaspoon ground cinnamon
• fine sea salt and freshly cracked black pepper to taste

OPTIONAL SEASONINGS:

• 1/2 - 1 teaspoon any of these seasonings or herbs to taste: dried or fresh rosemary, thyme, garlic powder, Italian seasoning or oregano

Instructions

1. Preheat oven to 400 F degrees.
2. Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking spray.

3. Spread butternut squash cubes in a single layer spreading evenly on the baking sheet. Drizzle with oil then sprinkle with ground cinnamon, maple syrup and salt and pepper, to taste. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.

   

4. Place in the oven and roast for 35-40 minutes (rotating pan if necessary half-way) until squash is tender. Remove from oven. Serve warm.

   

Nutrition Facts

Roasted Butternut Squash

Amount Per Serving (1 serving)

Calories 136 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 8mg0%

Carbohydrates 19g6%

Fiber 4g16%

Sugar 5g6%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.