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This roasted butternut squash recipe is an easy, healthy side dish made with simple ingredients. Cubes of squash roast until tender with caramelized edges, making it a versatile choice for fall, holidays, or weeknight meals.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just squash, olive oil, and spices.
- Easy to Customize: Add cinnamon, garlic, herbs, or Parmesan for different flavors.
- Perfectly Roasted: High heat gives caramelized edges and a tender inside.
- Nutritious Side Dish: Packed with fiber, vitamins, and minerals.
- Versatile Year-Round: A healthy side that pairs with chicken, beef, pork, or fish.
What I love most about this roasted butternut squash is how it transforms with just a little olive oil and spices into something so flavorful. The edges caramelize beautifully in the oven, and the natural sweetness shines through in every bite.
It’s one of those recipes I come back to again and again because it’s simple, comforting, and always feels special on the table.
Enjoy your perfectly roasted butternut squash with a baked pork chop, baked chicken thighs, Salisbury steak for one, turkey cutlets, or beef tenderloin.
Ingredients
If you have any ingredients leftover from this roasted butternut squash recipe, check out our Leftover Ingredients Recipe Finder .
- Olive Oil: I use extra virgin olive oil for its rich flavor, but light olive oil works well too.
- Spices: Cinnamon and ginger add warmth, while turmeric brings a subtle peppery note. Season with salt and black pepper to taste.
- Butternut Squash: Use 1 cup of peeled and cubed squash. Extra squash can be used in our curried butternut squash soup recipe.
Kitchen Tip: How To Pick & Prep Butternut Squash
Choosing a Squash
- Look for one about 2–3 pounds. Larger squash can be fibrous, smaller may be underripe.
- Skin should be firm and evenly tan. Avoid green patches or soft spots.
- A dry, brown stem is a good sign of ripeness.
- Tap it – ripe squash sounds hollow.
Peeling and Cutting
- Trim off the top and bottom. Peel with a sturdy vegetable peeler.
- Cut the neck from the bulb for easier handling.
- Slice the bulb in half, scoop out seeds, then cut into cubes or wedges.
Recipe Variations
Try these simple ways to change up the flavor of roasted butternut squash:
- Spicy Maple Glaze: Toss squash with olive oil, drizzle with maple syrup, and sprinkle with a pinch of cayenne before roasting.
- Parmesan Roasted: Coat squash with olive oil, salt, and pepper, then toss with grated Parmesan before roasting.
- Herb & Garlic: Mix squash with olive oil, minced garlic, and herbs like rosemary or thyme before roasting.
How To Roast Butternut Squash
See the recipe card below for ingredient amounts and full recipe instructions.
- Use 1 cup of peeled, cubed squash (pre-cut or from a whole squash).
- Cut into 1-inch cubes for even cooking.
- Toss with olive oil and spices, then spread on a baking sheet.
- Roast at 425°F (220°C) for about 20 minutes, until tender and caramelized on the edges.
Expert Tips
- Seasoning Options: Swap in your favorite spices or herbs. Salt and pepper, thyme, rosemary, or smoked paprika all work well.
- Even Coating: Toss squash with oil and spices using your hands for the best coverage.
- Space on the Pan: Spread cubes in a single layer with space between them so they roast instead of steam.
- Check for Doneness: Squash is ready when it’s fork-tender and lightly browned.
Frequently Asked Questions
Yes, peel the squash before roasting. The skin is tough and not pleasant to eat. Pre-cut squash from the store works too.
Cut into 1-inch cubes for even cooking and caramelized edges.
At 425°F (220°C), it takes about 20–25 minutes.
It’s ready when the cubes are fork-tender and lightly browned on the edges.
Reheat in a 375°F (190°C) oven for 8–10 minutes. Avoid the microwave if you want the edges to stay crisp.
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:
If you’ve tried this single serving of roasted butternut squash or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Get a Quick Recipe Overview
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
- Seasoning Options: Swap in your favorite spices or herbs. Salt and pepper, thyme, rosemary, or smoked paprika all work well.
- Even Coating: Toss squash with oil and spices using your hands for the best coverage.
- Space on the Pan: Spread cubes in a single layer with space between them so they roast instead of steam.
- Check for Doneness: Squash is ready when it’s fork-tender and lightly browned.
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.