Roasted Butternut Squash
This roasted butternut squash recipe is simple, healthy, and delicious. With just a drizzle of olive oil, a sprinkle of seasoning, and 30 minutes in the oven, you’ll have caramelized, tender cubes that work as a side dish or meal-prep staple.
Equipment
- 1 Large Baking Sheet
- Parchment Paper (for lining)
- 1 Sharp Knife
- 1 Cutting board
- 1 Mixing Bowl
- 1 wooden spoon (or spatula)
Ingredients
- 1 medium butternut squash about 2 lbs, peeled, seeds removed, and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Preheat and Prepare the Oven: Begin by setting your oven to 400°F (200°C). This temperature is ideal for caramelizing the natural sugars in butternut squash, giving it that irresistible golden-brown edge.While the oven warms up, line a large baking sheet with parchment paper. The parchment prevents sticking, makes cleanup easier, and helps the squash roast evenly without drying out.
- Peel, Scoop, and Cube the Squash: Place the butternut squash on a stable cutting board. Using a sharp chef’s knife, carefully slice off both ends. Peel away the tough outer skin with a vegetable peeler, exposing the bright orange flesh. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and discard (or save for roasting later). Chop the flesh into 1-inch cubes, aiming for consistent size so they cook at the same rate.
- Season Generously: Transfer the squash cubes into a mixing bowl. Drizzle with extra-virgin olive oil, ensuring each cube is lightly coated to encourage crisp edges. Sprinkle with sea salt and a few grinds of black pepper. Toss everything thoroughly with a wooden spoon or your hands, making sure the oil and seasonings are evenly distributed. This step ensures every bite is flavorful.
- Arrange on the Baking Sheet: Spread the seasoned cubes out onto the prepared baking sheet in a single, even layer. Avoid overcrowding—if the cubes are piled on top of each other, they’ll steam instead of roast. Give them space so the hot oven air can circulate around each piece, creating that perfect golden crust.
- Roast to Perfection: Place the tray on the center rack of your preheated oven.Roast for 30–35 minutes, flipping the cubes halfway through with a spatula to promote even browning. By the end of cooking, the squash should be tender on the inside, slightly crisp on the edges, and caramelized to a rich golden color. If you prefer extra crispness, let it roast for an additional 5 minutes, keeping a close eye to avoid burning.
- Add a Fresh Finish: Once the squash is done, remove the baking sheet from the oven and allow it to cool slightly. For a burst of freshness, sprinkle with chopped parsley before serving. This garnish adds a pop of color and a mild, herby flavor that balances the natural sweetness of the squash.
- Serve and Enjoy: Transfer the roasted butternut squash to a serving platter or bowl. It can be enjoyed immediately as a nutritious side dish, mixed into grain bowls or salads, blended into soups, or stored for meal prep throughout the week.
Notes
- Cut the squash into evenly sized cubes for even cooking.
- A drizzle of olive oil helps caramelize and crisp the edges.
- Don’t overcrowd the baking sheet—spread cubes in a single layer.
- Flip halfway through roasting for golden color on all sides.
- Fresh parsley or other herbs add brightness before serving.
- For extra flavor, add garlic powder, smoked paprika, or cinnamon.
- Roast the seeds separately for a crunchy snack.
- Works beautifully for meal prep—stays fresh for days.
- Adjust roasting time based on cube size.
- For extra-crisp edges, leave the squash in the oven for an extra 5 minutes.
