Roasted Butternut Squash is a delicious side dish that is easy enough for weeknight dinners and elegant enough for holiday gatherings!
Do you think it’s weird that just a few weeks ago I brought you instructions for how to cook butternut squash in the Instant Pot, and now I’m here bringing you a recipe for roasted butternut squash?
The truth is, there’s more than one way to cook a squash. And it’s always a good thing to have options, right? I love Butternut Squash Pureé, but I also love the caramelization provided by roasting in the oven.
I do have a confession to make. I really don’t love peeling and cutting squash, so I totally cheated and bought the pre-cut squash when I was photographing this recipe for you. I’ve got to say, the convenience of it was worth the extra cost. At least when we’re talking about a busy weeknight dinner.
How to Roast Butternut Squash
Roasting butternut squash is easy and straight forward. If you are starting with a whole squash, peel it with a vegetable peeler or pairing knife. Then, cut it in half and scoop out the seeds. Now you’ll want to cut it into 1-2″ cubes.
Toss with some oil, salt, pepper, and spices, and roast at 400 degrees for 25-35 minutes. Easy peasy.
Which spices, you say? Let’s discuss.
What Spices Go with Butternut Squash?
For this recipe, I use my very favorite, simply salt+pepper+cinnamon. Cinnamon spiked butternut squash is magical. But there are many other spices that go well with butternut squash. Here are more ideas if you’d like to sub out the cinnamon:
Roasted Butternut Squash
This Roasted Butternut Squash recipe is spiked with cinnamon and simple to make!
- Prep Time: 5 minutes*
- Cook Time: 30 minutes
- Total Time: 32 minute
- Yield: 4-6 servings 1x
- Category: recipes
- Method: roasting
- Cuisine: american
- 2 pounds cubed butternut squash (or 1 large butternut squash, peeled, deseeded, and diced into 1 inch cubes)
- 2 tablespoons avocado oil (or cooking oil of choice)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 black pepper
- Preheat the oven to 400 degrees.
- Place the squash on a sheet pan and drizzle with the oil, cinnmaon, salt, and pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-35 minutes, until soft and the edges are browning. Enjoy!
*The prep time increases to 10-15 minutes if you don’t use pre-cut butternut squash.
- Serving Size: 1/5 of recipe
- Calories: 133
- Sugar: 4 grams
- Fat: 5.8 grams
- Saturated Fat: 0.7 grams
- Trans Fat: 0 grams
- Carbohydrates: 21.8 grams
- Fiber: 4 grams
- Protein: 1.9 grams
Keywords: roasted butternut squash