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:

• rosemary
• sage
• thyme
• allspice
• cumin
• nutmeg
• marjoram
• tarragon

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