Name: Roasted butternut squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds butternut squash, peeled and cut into ⅓ inch slices; 1½ tablespoons extra virgin olive oil; 3 cloves garlic, crushed; 2 sprigs rosemary, needles removed; 5 leaves sage, chopped; ½ teaspoon salt; ¼ teaspoon black pepper; Fresh thyme leaves (quantity to taste); 2 pounds butternut squash, peeled and cut into ½ inch slices then diced; 1½ tablespoons extra virgin olive oil; 1 tablespoon maple syrup; 1 teaspoon cinnamon; ½ teaspoon salt; 1 sprig rosemary, needles removed; ¼ teaspoon grated nutmeg (optional); ½ teaspoon ground ginger (optional); 1 pinch cayenne pepper (optional)

Jump to Recipe

If you haven’t yet experienced the magic of roasted butternut squash, you are in for a treat that feels like autumn on a plate. This versatile vegetable transforms in the oven, developing a caramelized exterior while staying tender and sweet inside. Whether you prefer it savory with fragrant herbs or sweetened with maple and warming spices, roasted butternut squash is an absolute showstopper. It’s simple to prepare yet delivers layers of flavor that make it a favorite side dish for weeknight dinners and festive occasions alike.

Roasted butternut squash Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of straightforward, fresh ingredients is all you need to bring out the best in roasted butternut squash. Each component plays a crucial role, from enhancing flavor to adding aroma and color, making your dish both a feast for the eyes and the palate.

Butternut squash (2 pounds): The star of the dish, sweet and nutty, perfect for roasting.
Extra virgin olive oil (1½ tablespoons): Helps to caramelize and crisp the squash edges while adding richness.
Garlic cloves (3): Adds a savory punch and aromatic depth in the savory version.
Rosemary sprigs (2 for savory, 1 for sweet): Provides a fragrant piney note that complements the squash beautifully.
Sage leaves (5): Offers an earthy, slightly peppery taste essential in savory roasting.
Salt (½ teaspoon): Enhances all the natural flavors of the ingredients.
Black pepper (¼ teaspoon): Adds a mild heat and balance in the savory preparation.
Maple syrup (1 tablespoon) for sweet version: Brings intense sweetness and a lovely glaze to the squash.
Cinnamon (1 teaspoon): Infuses warmth and spice in the sweet variation.
Grated nutmeg (¼ teaspoon, optional): Adds a subtle muskiness to sweet roasted butternut squash.
Ground ginger (½ teaspoon, optional): Lends a zesty bite to the sweet mix.
Cayenne pepper (a pinch, optional): Introduces a surprising hint of heat for adventurous eaters.

How to Make Roasted butternut squash

Step 1: Preparing Your Butternut Squash

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Carefully peel the butternut squash, cut it in half lengthwise, and scoop out all the seeds with a spoon. This prep step ensures you’re working with a clean, tender vegetable ready to soak up all the delicious seasoning.

Step 2: Cutting the Squash

For the savory version, slice the squash into roughly ⅓-inch thick slices, about 1 cm, giving you lovely rounds that roast evenly. For the sweet version, cut those slices further into ½ inch cubes around 1.5 cm, perfect for absorbing that syrupy glaze. Getting the size right helps the squash cook through perfectly without turning mushy.

Step 3: Seasoning and Tossing

Place your slices or cubes on the baking sheet and add the seasoning according to your chosen flavor profile. For savory, toss with salt, pepper, crushed garlic, rosemary needles, chopped sage leaves, and optional thyme leaves for extra herbal notes. For sweet, mix in cinnamon, maple syrup, salt, rosemary, and any optional warming spices like nutmeg, ginger, and cayenne pepper. Toss gently until each piece is beautifully coated and fragrant.

Step 4: Roasting to Perfection

Arrange the seasoned squash in a single layer without overlapping to ensure every side crisps up nicely. Roast in your preheated oven for about 30 minutes until the butternut squash is tender when pierced with a fork and boasts a slight golden-brown edge. This roasting time is where the magic happens—transforming the squash into an irresistible dish.

Step 5: Serving Ready

Once roasted, transfer the butternut squash thoughtfully onto a serving platter. Whether you opt for the savory or sweet version, the vibrant color and the aroma will instantly make your table inviting and cozy.

How to Serve Roasted butternut squash

Garnishes

Elevate your roasted butternut squash with fresh garnishes like a sprinkle of chopped fresh parsley, a few extra fresh sage leaves, or a drizzle of tahini for a creamy contrast. A squeeze of fresh lemon juice on the savory version can brighten up the flavors beautifully, while a dusting of powdered sugar enhances the sweet interpretation without overwhelming it.

Side Dishes

Roasted butternut squash shines alongside a wide range of dishes. It pairs beautifully with roasted chicken or turkey, making it a natural fit for holiday feasts. For a lighter meal, serve it with quinoa salad or creamy risotto. It also complements grain bowls or leafy greens like kale and spinach, adding color and heartiness to your plate.

Creative Ways to Present

If you want to impress your guests, try serving roasted butternut squash atop a bed of sautéed wild mushrooms or swirl it into creamy polenta. For a fun twist, toss the sweet cubes into morning oatmeal or yogurt bowls. You can also mash leftover roasted butternut squash into a flavorful spread or blend it into soups for a velvety texture and sweet undertone.

Make Ahead and Storage

Storing Leftovers

Leftover roasted butternut squash stores wonderfully in an airtight container in the refrigerator for up to 4 days. Keeping it well-sealed helps maintain its tenderness while allowing the flavors to develop a little more as time passes.

Freezing

If you want to keep your roasted butternut squash for longer, freezing is a great option. Spread the pieces in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This way, you can thaw and enjoy the natural sweetness and texture without clumping.

Reheating

To reheat, gently warm the roasted butternut squash in a 350°F (175°C) oven for 10-15 minutes or microwave it on medium power in short bursts to avoid drying out. Adding a small splash of olive oil before reheating helps restore that lovely roasted sheen and moist texture.

FAQs

Can I roast butternut squash without peeling it?

While peeling is recommended for the smoothest texture and ease of eating, you can roast it with the skin on if washing thoroughly. Just note the skin remains tougher and might change the mouthfeel of the dish.

What’s the best cut for roasted butternut squash?

Slices around ⅓ inch thick hold shape well for savory roasting, while cubes work wonderfully for sweet recipes to soak up syrup and spices evenly.

Can I make roasted butternut squash vegan?

Absolutely! Both versions in this recipe are naturally vegan thanks to the use of olive oil and plant-based seasonings. Just double-check any added ingredients like honey and swap accordingly.

How do I know when roasted butternut squash is done?

It’s perfectly roasted when it’s fork-tender inside with slightly crisp, caramelized edges that add texture without burning or drying out.

Can I use other herbs with roasted butternut squash?

Definitely! Thyme, oregano, or even fresh basil can pair nicely depending on your flavor preference, but rosemary and sage give that classic, comforting aroma that feels just right with butternut squash.

Final Thoughts

Roasted butternut squash is truly a humble superstar in the kitchen—so easy to make yet packed with cozy, delicious flavors that bring warmth to any meal. Whether you go savory or sweet, it’s a dish that invites creativity and comfort in every bite. Give it a try soon and watch how this simple squash becomes your new favorite side or snack!

Roasted butternut squash Recipe

★★★★★

4.8 from 28 reviews

Author: Simon
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Roasted butternut squash offers two delicious variations: a savory option with garlic, rosemary, sage, and thyme for a flavorful side dish, and a sweet version glazed with maple syrup, cinnamon, and optional warming spices. Both are oven-baked to tender perfection, making them perfect for weeknight dinners or special holiday meals.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
Prepare Butternut Squash: Peel the butternut squash using a vegetable peeler. Slice it lengthwise in half and scoop out the seeds with a spoon. Place the squash halves flat on a cutting board.
Cut for Savory Version: Slice the squash into approximately ⅓ inch (1 cm) thick slices for the savory recipe.
Season Savory Squash: Transfer the slices to the baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, crushed garlic, rosemary needles, chopped sage, and thyme leaves. Toss gently to coat all pieces and arrange in a single layer without overlapping.
Roast Savory Squash: Bake in the preheated oven for about 30 minutes until the squash is fork-tender and slightly browned. Remove from oven and serve as a side dish.
Cut for Sweet Version: For the sweet variation, after peeling and seeding, cut the squash into ½ inch (1.5 cm) slices, then dice each slice into cubes.
Season Sweet Squash: Place the cubes on the prepared baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, salt, and rosemary needles. Optionally, add grated nutmeg, ground ginger, and a pinch of cayenne pepper. Toss to coat evenly and spread out in a single layer.
Roast Sweet Squash: Bake for about 30 minutes until tender and lightly browned. Remove and transfer to a serving platter.
Serving Suggestions: Serve the roasted butternut squash warm as a savory side to main dishes or as a sweet, festive component in holiday meals.

Notes

You can adjust the seasoning herbs and spices according to your taste preference.
Ensure squash pieces are evenly spaced on the baking sheet to allow for proper roasting and browning.
Using fresh herbs will provide a more vibrant flavor compared to dried ones.
The sweet roasted squash can be spiced up with the optional nutmeg, ginger, and cayenne to add warmth and complexity.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently.
For a crisper texture, you can broil the squash for the last 2-3 minutes watching carefully to avoid burning.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American