If you’ve ever purchased a butternut squash, then had it sit on your counter for a few weeks before using it, I’m here to tell you that you’re not the only one (guilty!).
For some, butternut squash can be intimidating, but I’m here to help teach you how to roast the most delicious butternut squash for all of your sweet and savory recipes.
And here’s some even more good news: butternut squash can be roasted a variety of ways including roasting it whole, cut in half or even in cubes!
How to roast a butternut squash (cut in half):
- Cut off the ends of the butternut squash. Use a sharp knife to cut off both ends of the butternut squash. You’ll cut about ¼-½ inch off each end.
- Cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Cut the butternut squash vertically down the middle with a sharp chef’s knife.
- Scoop out the seeds. Use a spoon to scoop out the seeds of the cut butternut squash. Set aside to roast for later or discard them.
- Add oil and seasonings. Rub a little olive oil into the orange flesh of the butternut squash. Season with salt and pepper. I also love adding brown sugar or pure maple syrup to really enhance the sweet flavor, but you could add any spices you’d like!
- Roast! Place flesh side down on a baking sheet lined with parchment paper. Roast for 375 degrees F for 45 minutes-1 hour or until butternut squash is fork tender.
- Scoop out the roasted butternut squash. Once done, remove the squash from oven and allow to cool. Once you are able to handle, scoop out the flesh of the butternut squash and discard the skin.
My favorite way to roast butternut squash:
I love cubing my butternut squash and then roasting it with delicious spices. After that I’ll add it to curries, salads, soups, stews, stir fry, burrito bowls and even quiches! I suggest prepping a big batch of butternut squash early in the week then throw it in whatever you’d like (feel free to check out the recipes below!). You can even freeze cubed butternut squash for up to 3 months!
Here’s how to roast my favorite butternut squash.
- Start by peeling and then cutting your butternut squash into 1/2 inch cubes so that you can add it to salads, pastas, smoothies or enjoy on its own. See my easy tutorial on how to cut a butternut squash here.
- Evenly spread out your butternut squash cubes onto a baking sheet lined with parchment paper. Give the cubes a little space between each other so that they cook evenly.
- Add olive oil, a drizzle of maple syrup and plenty of spices! My go-to’s are garlic powder, chili powder and a sprinkle of cayenne pepper for that sweet and spicy flavor we all know and love.
- Don’t forget to season with plenty of salt and pepper.
With these tips and the basic recipe you’ll find in the video + in the recipe below, you’ll be making delicious roasted butternut squash meals and side dishes in no time. The best part about roasting your own butternut squash is that you can truly make it your own, so feel free to experiment with different spices and mix-ins.
Easy roasted butternut squash recipes you’ll love:
See how to roast the best butternut squash:
How to Roast the Best Butternut Squash
Learn how to roast the best butternut squash and use it in delicious, healthy butternut squash recipes! Get tips & tricks for roasting butternut squash plus sweet & savory recipes to enjoy all season long. Perfect for the holiday season.
- 4 cups cubed butternut squash (from about 1 1/2-2 pounds butternut squash)
- 1 tablespoon olive oil
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Freshly ground salt and pepper
- Optional garnishes:
- 1/4 cup feta crumbles
- 1/4 cup dried cranberries
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Evenly spread out butternut squash cubes.
Drizzle butternut squash with olive oil and maple syrup. Sprinkle with garlic powder, chili powder and cayenne pepper. Toss with clean hands and season generously with salt and pepper.
Roast in the oven for 15 minutes then flip and roast for an additional 15 minutes until butternut squash is fork tender.
Once butternut squash is done cooking, transfer to a medium bowl and gently fold in feta crumbles and dried cranberries, if desired. Serves 4.
To keep this recipe vegan and/or dairy free feel free to leave off the feta crumbles.