Roasted butternut squash cubes tossed with olive oil, salt, and seasonings are sweet, salty, and have a golden caramelized flavor you can only get from the oven.
While I like to enjoy this veggie year-round, the fall and winter months are when butternut squash is in season and abundant. Naturally, around this time I like to break out all my butternut squash dishes. Even though roasted butternut squash is not a complicated dish, it is full of flavor and sure to impress.
Baked Butternut Squash is simple to prepare and yields such yummy, addictive results you’ll be looking for any excuse to add it to a meal.
Below, I’ll be sharing all the details on this winter vegetable with step-by-step directions on how to roast it in the oven and serve it for family dinners.
What is Butternut Squash?
Butternut squash is a winter squash with a long neck and bell-shaped end that contains the seeds. It has thin, tan skin with dense, orange flesh and a slightly sweet flavor.
What Does Roasted Butternut Squash Taste Like?
When roasted, butternut squash tastes sweet and savory with a caramelized flavor from the oven. It could be compared to a roasted sweet potato but with a lighter and softer texture.
And of course, it’s a healthy option for complex carbs with each cup of cooked squash yielding:
- 82 calories
- 22 grams of carbs
- 7 grams of fiber
- 2 grams of fiber
- 457% of the RDI for Vitamin A
- 52 % of the RDI for Vitamin C
- 17% of the RDI for Potassium
How to Cube Butternut Squash for Roasting
To cube whole butternut squash, you will need a heavy cutting board and a sharp knife. The squash is very dense, so both items are necessary for a safe and easier process. Here’s what to do:
- Slice off the ends
Remove about ¼-inch off the base and stem of the squash.
Since butternut squash has a round shape, I’ve also found it helpful to make a small slice on one side, so it lays flat.
Using a vegetable peeler, remove the skin from the squash.
- Slice in half
Stand the squash upright and make sure it doesn’t wobble. Using the knife, slowly start at the top center and slice straight through to the bottom.
Use a large spoon to scoop out the seeds and stringy flesh from the squash.
Lay the cleaned squash halves, cut side down, onto the cutting board, and use the knife to separate the long neck from the bottom.
Once you have the squash cut into sections, slice each section lengthwise, then slice crosswise to make ½-inch cubes.
If you aren’t cooking right away or all of the squash at once, place the cubes in an airtight container and refrigerate for up to 5 days.
If peeling and cubing a 3 lb squash, you’ll end up with about 4 cups of ½-inch cubes, adding 1 cup for each additional pound.
That’s enough for nearly two recipes but if you want to save time, go ahead and use those pre-cut squash cubes from the grocery store. There’s no difference in the flavor and that’s one less thing you have to prepare.
How to Roast Butternut Squash Cubes
Roasting is my favorite way to cook butternut squash because it adds to the flavor and is less clean up for me. All you need is a large sheet pan, parchment paper (so it doesn’t stick to the pan), and your seasonings. Here’s how to roast this delicious winter veggie:
- Get the oven ready
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Place the squash onto the baking sheet and drizzle with olive oil. Season with salt and black pepper and toss to combine.
Bake for 20 to 25 minutes or until the squash is golden brown and fork-tender. Remove from the oven and allow the squash to cool for 5 minutes before serving.
How to Season Roasted Butternut Squash
The savory-sweet flavor of butternut squash pairs well with a variety of spices so you can season it in many ways. My all-purpose roasted veggie seasoning makes a great go-to seasoning option for this recipe and other roasted veggies or you can try one of these combinations below:
- Italian: ½ teaspoon Italian seasoning + ½ teaspoon garlic powder + ½ teaspoon salt
- Sweet: ½ teaspoon cinnamon + ½ teaspoon salt + a drizzle of maple syrup over cooked butternut squash
- Thanksgiving: ½ teaspoon dried sage + ½ teaspoon rosemary + ½ teaspoon garlic powder + ½ teaspoon salt
- Southwest: ½ teaspoon cumin + ½ teaspoon paprika + ½ teaspoon oregano + ½ teaspoon salt
How to Use Roasted Butternut Squash Cubes
Now that we have a fresh batch of roasted butternut squash, let’s put it to use. It can be enjoyed as a delicious side dish, or topped over salads, power bowls, and even tacos! Below are a few recipe ideas with roasted butternut squash you can prepare for dinner or turn into an easy meal prep:
- Fall Vegetable Salads with Roasted Chicken
- Over a bowl of savory oats
- Butternut Squash & Chickpea Tacos
- With other roasted fall vegetables
- Savory Butternut Squash with Garlic & Parmesan
Roasted Butternut Squash Cubes
- 3 to 4 cups ½-inch butternut squash cubes, or 2 16-ounce bags
- 1 tablespoons olive oil
- ½ teaspoon salt
- 2 teaspoons roasted vegetable seasoning
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Add the squash to the baking sheet, drizzle with olive oil, and season with salt and roasted vegetable seasoning. Toss the ingredients to combine.
- Roast the veggies for 20 to 25 minutes or until the squash is lightly browned and fork-tender.