Easy Roasted Butternut Squash Recipe

5 from 1 vote

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This easy roasted butternut squash recipe makes a great side or base for soup. It may have a tough exterior, but it’s tender and golden when prepared properly. You’ll love it!

The butternut squash was always a vegetable that intimidated me. But the game was forever changed once I learned how to roast it.

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Roasted Butternut Squash with Parsley in Bowl

I love making roasted vegetable soups in the fall, and while sometimes I cheat a little and buy packaged cubes, there’s just something about roasting it that takes this easy side dish to the next level.

Roasting or baking is my preferred cooking method for just about any veggie. Try some air-fryer roasted potatoes or an easy kielbasa sheet pan dinner next!

How to Peel Butternut Squash

You can always slice your squash in half, core it and roast it that way. But if you want some nice cubes for a side dish, you’ll want to add a couple steps to this process.

The outer layer of the squash is very protective of its insides! This makes cutting difficult, so I recommend peeling it first.

Using a vegetable peeler, remove the tough outer layer of the squash. You may have to go over it a couple times to be sure it’s all gone.

To simplify the process, you can microwave the whole squash. Poke a few holes in the skin and heat for about three minutes. Then, let cool and peel.

Roasted Butternut Squash Peeled

Halved and Cut Butternut Squash

Once your squash is peeled, use a large knife to slice the squash in half. Then use a spoon to scoop out the seeds and discard them.

I like to cut the squash into a few manageable pieces. Then I dice it into approximately 1-inch cubes.

Now it is ready to roast!

Roasted Butternut Squash Chopped

How to Roast Squash

Preheat the oven to 400 degrees Fahrenheit.

Then, once your squash is cubed, arrange it on a baking sheet in a single layer and drizzle with olive oil, salt and pepper.

Roasted Butternut Squash on Pan

Roast for about 15 minutes and stir the squash cubes. Then continue baking for another 10 minutes or until the squash is tender.

Once your squash is baked, you can puree it to make roasted butternut squash soup or season it to taste.

Roasted Butternut Squash with Honey

Some great options for flavor are drizzled honey, rosemary, or parsley. Garlic is another favorite! Butternut squash is very versatile and can be seasoned to match your main dish.


Roasted Butternut Squash In Serving Bowl

How to Season Squash

This is one of those amazing recipes that goes with anything. All you need to do is adjust the seasoning to match your favorite dish and enjoy!

Here are a few seasoning ideas.

  • Toss with maple syrup and cinnamon, and add chopped bacon.
  • Try chipotle seasoning with salt and pepper to serve with shrimp tacos.
  • Enjoy with steak and chimichurri sauce.

How to Store Leftovers

Leftover roasted squash should be refrigerated in an airtight container. Enjoy for 3-5 days.

To reheat, warm in the oven, microwave or air fryer.

Easy Roasted Butternut Squash Recipe

This easy and delicious recipe is perfect as a side dish or pureed as a base for soup and can be seasoned in many ways to complement any meal. I hope you love it!

Roasted Butternut Squash

5 from 1 vote
Delicious roasted butternut squash can be made as a side dish or pureed for soup.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 6 servings


  • 1 Butternut squash
  • 2 TBSP Olive oil
  • Salt to taste
  • Pepper to taste
  • Fresh parsley or rosemary, optional for garnish to taste


  • Preheat oven to 400 degrees F
  • Cut off the ends of the squash
  • Peel off the skin of the squash
  • Cut in half just above where the seeds are located
  • Cut portion with seeds in half
  • Scoop out seeds with a spoon
  • Slice and cube the top half of the squash and repeat with the bottom half
  • Place cubed pieces on a baking sheet and drizzle with olive oil 
  • Season with salt and pepper and toss to make sure it is evenly coated
  • Place in the oven and cook for 15 minutes. Remove and stir. 
  • Replace for an additional 10 minutes or until fork tender


To make peeling easier, poke holes in the outside of the squash and microwave for 3 minutes. Let cool before peeling. 
Refrigerate leftovers in an airtight container and enjoy for 3-5 days.


Serving: 1serving, Calories: 98kcal, Carbohydrates: 15g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 5mg, Potassium: 440mg, Fiber: 3g, Sugar: 3g, Vitamin A: 13288IU, Vitamin C: 26mg, Calcium: 60mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dish
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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    1. I haven’t used frozen before but I’ve definitely made it with the precut version! It’s just as good. I have a great recipe for Butternut Squash soup here on the blog if you want to try it!