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.
Which 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:
If you’re looking for more side dish recipes that are perfect for weeknights or your holiday table, you’ve got to try this Maple Brussels Sprouts recipe!
If you make this or any of my other healthy recipes, please share it on Instagram and I’ll feature you! Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful in helping my recipes get discovered. I appreciate you!Print