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No need for complicated steps or specialty ingredients—this roasted butternut squash recipe transforms simple ingredients into something unforgettable. With just a drizzle of olive oil, a pinch of cinnamon, ginger, and turmeric, and a quick roast in the oven, you’ll get perfectly caramelized edges and a creamy, flavorful interior that’s sure to become a favorite.
Roasted butternut squash is sweet, flavorful, and a perfect side dish for so many meals. It pairs wonderfully with Baked Pork Chops, Baked Chicken Thighs, Salisbury Steak, Turkey Cutlets, or even a rich and tender Beef Tenderloin.
Why You’ll Love This Recipe
- Made with Simple Ingredients: All you need are a few pantry staples to create a delicious and flavorful side dish.
- Customizable Spices: The recipe is perfect as written, but you can easily adjust the spices to suit your taste preferences.
- Perfect Texture: Roasting at high heat ensures caramelized edges and a creamy, tender interior.
- Healthy and Nutritious: Butternut squash is packed with vitamins, minerals, and fiber, making this a wholesome addition to any meal.
- Great Anytime: Whether it’s fall or summer, this recipe fits into your menu year-round and pairs well with a variety of main dishes.
Ingredients
If you have any ingredients leftover from this roasted butternut squash recipe, check out our Leftover Ingredients Recipe Finder .
- Olive Oil: Extra virgin olive oil is my go-to for its rich flavor and quality. It’s cold-pressed, which helps retain the olives’ natural taste and nutrients. For a milder flavor, light olive oil works well for roasting butternut squash.
- Spices: Ground cinnamon and ginger bring warmth, while turmeric adds a subtle peppery flavor that complements the squash’s natural sweetness. Adjust the salt and pepper to suit your taste.
- Butternut Squash: You’ll need 1 cup of peeled and cubed butternut squash for this recipe. Leftovers are versatile—use them in soups, salads, or as a side for another meal.
How To Pick, Peel, And Prepare Butternut Squash
Roasting the perfect butternut squash starts with selecting the right one and knowing how to handle it. Here’s what you need to know:
How to Choose the Perfect Butternut Squash
- Size Matters: Look for a squash weighing around 2–3 pounds. Smaller ones might not be fully mature, and larger ones can be fibrous and less flavorful.
- Firmness: Gently press the squash—it should feel firm and solid. Avoid any with soft spots or dents, as these indicate overripeness or damage.
- Color: Choose squash with a consistent tan or beige color. Avoid green patches, which signal immaturity. A little orange or red is fine but too much can mean the squash is dry.
- Stem Check: A ripe squash will have a dry, brown stem that’s firmly attached. A green or mushy stem is a sign it’s not fresh.
- Hollow Sound: Tap the squash lightly; a ripe one will sound hollow, while a dull thud could mean it’s either unripe or damaged.
How to Peel and Cut Butternut Squash
Peeling and cutting butternut squash might seem daunting, but it’s easy with the right tools and steps.
What You Need: A sharp knife, a sturdy cutting board, and a quality vegetable peeler.
Step 1: Prep the Squash
- Place the squash on a stable cutting board.
- Slice off the stem and bottom ends and discard them.
- Peel the squash using a sharp vegetable peeler, applying firm pressure to remove the tough skin.
Step 2: Handle the Neck
- Locate the neck, the narrow part where the squash begins to widen. Cut it off from the bulb section for easier handling.
Step 3: Tackle the Bulb
- Cut the wider, round section in half lengthwise.
- Scoop out the seeds and stringy pulp with a spoon. Save the seeds if you’d like to roast them later.
- Lay the halves flat on the cutting board and chop into your desired shape—cubes, wedges, or half-moons.
With these tips, you’ll have perfectly prepared butternut squash ready to roast, bringing out its natural sweetness and flavor!
Recipe Variations
- Spicy Maple Glazed Butternut Squash: Add a sweet and spicy kick by drizzling the squash with a mixture of maple syrup and a pinch of cayenne pepper before roasting. The blend of sweetness and heat makes for an irresistible flavor combination.
- Savory Parmesan Roasted Squash: Toss the squash with olive oil, salt, pepper, and grated Parmesan cheese before roasting. The result is a crispy, cheesy coating that’s perfect for those who prefer a savory twist.
How To Roast Butternut Squash
Roasting butternut squash is easy and delicious! You can start with a whole squash or save time by using pre-cut squash from the store.
- Prepare the Squash: Use a whole butternut squash if you prefer to peel and chop it yourself, or grab pre-cut squash from the produce section for convenience.
- Measure for the Recipe: You’ll need 1 cup (180 grams) of cubed butternut squash for this recipe.
- Cut into Uniform Pieces: Chop the squash into 1-inch cubes to ensure even cooking.
- Season and Oil: Spread the squash cubes on a baking sheet. Drizzle with olive oil and sprinkle with your spices, tossing to coat each piece evenly.
- Roast: Place the baking sheet in an oven preheated to 425°F (220°C). Roast for about 20 minutes, or until the squash is tender with slightly caramelized edges.
Expert Tips
- Customize the Seasoning: Feel free to use your favorite spices or herbs. While this recipe suggests certain spices, simple salt and pepper or herbs like dried thyme or rosemary can create equally delicious variations.
- Use Your Hands to Mix: For the best coating, toss the squash cubes with oil and spices using your hands. It ensures every piece is evenly seasoned.
- Don’t Overcrowd the Baking Sheet: Make sure the squash cubes are spaced out on the baking sheet. Leaving room between them allows for better air circulation, giving you beautifully caramelized and golden edges.
Frequently Asked Questions
Yes! Pre-cut squash from the grocery store is a great time-saver and works perfectly for this recipe.
Yes, peeling is necessary as the skin is tough and not pleasant to eat. A vegetable peeler works best for this.
Absolutely! You can roast the squash ahead of time and reheat it in the oven at 350°F (175°C) for 5–10 minutes before serving.
The squash is ready when the edges are caramelized, and a fork easily pierces the cubes.
Absolutely! Butternut squash is packed with fiber, vitamins A and C, and antioxidants, making it a nutritious and wholesome side dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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For examples of the dishes we use, please visit our Store page.
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Roasted Butternut Squash For One
Equipment
Ingredients
- 1 cup cubed butternut squash
- ½ tablespoon olive oil
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground turmeric
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Heat oven to 425° F (220° C).
- Place the butternut squash cubes on a baking sheet and toss with olive oil and spices.
- Bake for 20 minutes.
Notes
- Customize the Seasoning: Feel free to use your favorite spices or herbs. While this recipe suggests certain spices, simple salt and pepper or herbs like dried thyme or rosemary can create equally delicious variations.
- Use Your Hands to Mix: For the best coating, toss the squash cubes with oil and spices using your hands. It ensures every piece is evenly seasoned.
- Don’t Overcrowd the Baking Sheet: Make sure the squash cubes are spaced out on the baking sheet. Leaving room between them allows for better air circulation, giving you beautifully caramelized and golden edges.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have made this roasted butternut squash for lunch the past 2 days & absolutely love it. Only change I made to the ingredient list is I added 1 tsp of brown sugar today & tossed with other ingredients before I baked it.
Loved it. Just as written. It was a great side dish for my macaroni and cheese main dish.