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Top view of roasted butternut squash in an oval casserole dish

Roasted Butternut Squash

This Roasted Butternut Squash is cubed butternut squash that bake in the oven until tender, crispy with a sweet caramelized flavor. Takes less than 30 minutes and you've got the perfect healthy side dish simple enough for any busy weeknight and a delicious addition for Thanksgiving, Christmas or any holiday meal. Naturally gluten-free, vegan, paleo, dairy-free, low carb & 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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 136 kcal
Author Kelly


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


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


  1. Preheat the oven to 400F and line a large baking sheet (or 2 as needed) with parchment paper. Set aside

  2. Peel the butternut squash with a vegetable peeler, cut the squash down the middle, lengthwise and remove the seeds and pulp. Then cut into 1-inch cubes.

    Cubes of butternut squash on a cutting board beside a sharp chef's knife
  3. Add the butternut squash cubes to a large baking sheet or a large mixing bowl. Drizzle with oil then sprinkle with ground cinnamon, maple syrup and salt and pepper and any extra optional seasonings, to taste. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated. Arrange the squash cubes in an even layer (being careful not to overlap - working in batches as needed) on the prepared baking sheet. 

    Top view of raw butternut squash cubes on a line baking sheet
  4. Roast the butternut squash for about 30-35 minutes (or more depending on the size of your squash) until the squash is tender and golden brown with carmelized edges, using tongs to flip the squash and rotating pan half-way through. Season with more salt and black pepper, to taste.

    Top view of roasted butternut squash cubes on a line baking sheet
  5. Transfer to a plate or serving bowl, garnish with fresh herbs if desired and serve warm.

    Top view of roasted butternut squash in an oval casserole dish

Recipe Video

Recipe Notes

How to Meal prep: 

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

How to store: 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

How to Freeze

Place the cooked squash on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.

How to reheat from frozen

When ready to reheat, place the frozen buternut squash (cooking in batches) in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.

If you have any leftovers, store the butternut squash in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven at 350°F until they're hot.

Nutrition Facts
Roasted Butternut Squash
Amount Per Serving (1 serving)
Calories 136 Calories from Fat 45
% Daily Value*
Fat 5g8%
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.