Roasted Butternut Squash

4 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Roasted Butternut Squash is the perfet side dish recipe for the holidays because it’s super easy to throw together and ready in only 30 minutes!

If you’ve tried Roasted Green Beans, Crispy Roasted Cauliflower, and Roasted Broccoli, you know oven roasting is one of the easiest and tastiest ways to make a healthy side dish that wows. This holiday season, treat your family to the best Roasted Butternut Squash recipe that will take you no time at all.

Roasted Butternut Squash ingredients on baking sheet

Roasted Butternut Squash is one of my all-time favorite side dishes to make. Squash is super versatile because you can use it in other recipes, or enjoy it all by itself.

It’s perfect for cold fall nights or family gatherings when you want something to keep you feeling full and warm you up. Roasted Butternut Squash isn’t just a cold weather side dish though. Like Roasted Root Vegetables, you can dress it up or down for any occasion.

You can use butternut squash to make soup, pies, sautés, salads, and stir fry. You can also roast the halves, stuff them with ground meat and spices, and serve them whole as a decorative holiday dish.

Super versatile, and flavorful, I love to add Roasted Butternut Squash to dishes like Brown Sugar Garlic Pork, Rainbow Roasted Vegetables, or Vegetable Beef Stew when I want a change from potatoes or carrots.

Easy Main Dishes to Serve with Roasted Butternut Squash

How to Make Roasted Butternut Squash

  • Prep: Preheat oven to 400 degrees.
  • Season: Toss the squash with the oil, garlic, salt, and pepper.
  • Bake: Place onto a baking sheet and bake for 28-30 minutes.
Roasted Butternut Squash collage

Variations on Roasted Butternut Squash

  • Sweet: Try Roasted Butternut Squash with brown sugar for a bit of sweetness to take the place of Thanksgiving yams. Honey, or maple syrup drizzled over the top will also make a delicious pairing.
  • Savory: If you are looking for a more savory, fall flavor try Roasted Butternut Squash with cinnamon and maybe even nutmeg sprinkled on top.
  • Soup: Throw your squash into a pot with a few cups of vegetable broth and seasonings, and blend into a creamy Roasted Butternut Squash soup. Serve with some Homemade Dinner Rolls for an easy fall dinner.
  • Salad: Try warm, Roasted Butternut Squash tossed in a delicious salad, coated in a sweet and tangy vinaigrette. It will make a filling meal, and add some wonderful flavor and texture to any salad.
Roasted Butternut Squash collage

What to Pair with Roasted Butternut Squash

Roasted Butternut Squash is a great side dish for meats like pork or chicken. Serve Roasted Butternut squash with dishes like:

  • Slow Cooker Bacon Garlic Pork Loin – Let the crockpot do the work while your squash roasts in the oven. You’ll be ready for dinner with time to get other things done, or just put your feet up with a glass of wine.
  • Shake and Bake Pork Chops – Timeless pork chops meet their new favorite side. The Butternut Squash pairs so nicely with sweet and savory pork chops, especially with that salty, crunchy texture next to the tender-crisp squash.
  • Hawaiian Kalua Pork– Island meets mainland in savory perfection. Another great pairing of Butternut Squash and Pork. Serve the meat alongside the squash, on top of the squash, or all mixed up together.
  • Creamy Lemon Chicken – Make a little extra sauce to drizzle on your squash as you enjoy! The tangy lemon flavor will taste delicious with the sweet Butternut Squash.
  • Slow Cooker Jerk Chicken – The mildness of the squash pairs great with all of the flavor in jerk chicken. Whether you serve the chicken by itself, in a sandwich, in a wrap, or even on a salad, the Butternut Squash can go right along with it!

FAQs About Roasted Butternut Squash

Can you ear the skin of a Roasted Butternut Squash?

Technically you can eat butternut squash skin, but it’s not very pleasant to eat, no matter how you cook it. The texture is chewy and tough. Squash skin won’t harm you, but I wouldn’t recommend it from a culinary standpoint.

Is Butternut Squash healthy?

Butternut squash is not only tasty, it is also super good for you! Packed with Vitamin A, fiber, potassium, and magnesium, butternut squash is also gluten-free, sodium-free, and low calorie.

How can you roast Butternut Squash with no oil?

Place your squash cubes in a single layer in a large baking dish with 1/4-½ cup vegetable broth on the bottom of the pan. Season and roast until golden brown.

Roasted Butternut Squash ingredients spooning from baking sheet

Can Roasted Butternut Squash be made ahead?

You can peel and cube your Butternut Squash ahead of time as a part of your meal prep to make dinner that much easier. Just store it in an airtight container in the refrigerator over night to keep it fresh. Take it out when you’re ready to season and roast it.

How to Cut Butternut Squash for Roasting

The easiest way to cube a butternut squash is to cut the stem off of the end. Then microwave the squash for 3-4 minutes, until it’s just soft. Then you should be able to use a peeler easily and cut the squash into cubes, making sure to discard the seeds and skin.

Other Holiday Side Dishes

Tips for Making Roasted Butternut Squash

  • Pre-cut: You can usually find cubed butternut squash already cut up in the produce section or freezer of your grocery store. That will make things even faster and easier for you come dinner time.
  • Cut in Half: If you’re roasting the squash for another recipe, try cutting the butternut squash in half instead of cubing the entire thing. It will be soft enough to puree when it’s done and keep that great roasted flavor.
  • Fast Cleanup: Line your baking sheet with parchment paper for easier cleanup. At the end of a long day, you’ll be glad you did.
  • Food Allergies: This butternut squash recipe is naturally gluten free and dairy free if you’re cooking for someone with allergies.

Storing Roasted Butternut Squash

  • Serve: You shouldn’t leave Roasted Butternut Squash out at room temperature for longer than 2 hours.
  • Store: You can store Roasted Butternut Squash in the fridge for up to a week in a sealed container.
  • Freeze: You can freeze your Roasted Butternut Squash for up to 3 months. Always allow the squash to completely cool down to room temperature before freezing.
Roasted Butternut Squash ingredients on baking sheet

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Roasted Butternut Squash

Roasted Butternut Squash is the perfect side dish recipe for the holidays because it's super easy to throw together and ready in only 30 minutes!
Yield 4 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 1 butternut squash
  • 2 tablespoons olive oil
  • 2 cloves garlic , minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • Preheat oven to 400 degrees.
  • Peel and de-seed the butternut squash, then cut into 1" cubes.
  • Toss the squash with the oil, garlic, salt, and pepper.
  • Place onto baking sheet and bake for 28-30 minutes.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 149kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 668mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19932IU | Vitamin C: 40mg | Calcium: 94mg | Iron: 1mg
Keyword: roasted butternut squash
Roasted Butternut Squash collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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