Easy roasted butternut squash recipe. Cubes of butternut squash, tossed with olive oil, cinnamon, and ginger with sweet caramelized edges and soft centers. Full of flavor and the perfect side dish or main dish meal.
One of my favorite vegetables to roast is butternut squash. It's amazing how just 20 minutes in a hot oven can give naturally sweet butternut squash so much flavor. With its gently charred edges and a soft center - roasted butternut squash is heavenly.
Although I love to cook, sometimes I can be a bit lazy when it comes to cooking side dishes. Roasting vegetables has become my favorite way to cook them, not only because it's an easy cooking method, but because oven roasted vegetables are absolutely delicious.
A few vegetables I roast in the oven often are; broccoli, zucchini, carrots, asparagus, brussels sprouts and I always add a few peeled cloves of garlic to the pan. Roasted garlic cloves are incredibly delicious.
Why This Recipe Works
- Roasted butternut squash is easy to make and is the perfect side dish to make any time of the year. Although I love using warm spices like cinnamon and ginger, you can use other seasonings with success.
- If you're new to the idea of roasted butternut squash, then prepare to be wowed! Oven roasting squash is a wonderful way to bring out its sweet, nutty flavors. The high heat from the oven beautifully caramelizes the edges while softening the insides.
- Roasted butternut squash makes a lovely side dish to serve with chicken, fish, or beef or could make a delicious meal in itself, especially when topped with toasted pine nuts and a sprinkling of Feta cheese.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Olive oil: I use extra virgin olive oil in this roasted butternut squash recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Spices: I love using ground cinnamon, ground turmeric, ground ginger, salt, and black pepper.
- Butternut squash: Use 1 cup of peeled and cubed butternut squash. See below for ways to use up leftover butternut squash.
How To Make This Recipe
The steps to roast butternut squash are easy! Either start with a whole butternut squash or purchase a convenient package of pre-cut squash from the produce section of your supermarket.
For this small batch recipe, I use 1 cup (180 grams) of chopped butternut squash.
Step 1: Cut the squash into evenly sized cubes. I try to aim for the cubes to be around 1-inch in size.
Step 2: Place the butternut squash on a baking sheet and toss with olive oil and spices.
Step 3: Bake in a 425 degrees F (220 degrees C ) preheated oven for 20 minutes.
Expert Tips
- Feel free to use your favorite seasonings instead of the ones used in this recipe. Try using just salt and pepper, or dried thyme or rosemary.
- Use your hands to coat the squash evenly. You'll want the butternut squash to be well coated with the oil and the spices and using your hands is the best way to achieve this.
- Don't crowd the squash on the baking sheet. Make sure you leave a little space between each piece. This will help the edges of the squash turn golden brown and wonderfully caramelized.
Frequently Asked Questions
The most important thing when working with large, hard vegetables is that you need to have the right equipment on hand.
First off, be sure to use a large, sharp knife. A dull, small knife will be hard to work with and can be dangerous too.
Also make sure you have a dry, stable surface to work on such as a sturdy, dry cutting board.
* Lay the butternut squash on a large cutting board. Cut off the top stem and the bottom end of the squash and discard.
* Hold the squash in one hand and using a sharp vegetable peeler in the other hand, peel the skin off the squash.
* Cut the squash in half at its neck. The neck is the place where the thinner end begins to widen.
* Slice the fatter half lengthwise. Scoop out the seeds and stringy pulp with a spoon. You now have 3 sections of peeled squash.
* Place the flat sides of the squash against the cutting board and carefully cut into your desired size.
Yes! You can freeze butternut squash.
After the squash has been peeled and cut into chunks. Spread the pieces in a single layer on a parchment or wax paper-lined baking sheet and place in the freezer. When the squash is completely frozen, transfer to a freezer-safe bag.
Frozen butternut squash will keep well in the freezer for 6-8 months.
This roasted butternut squash recipe is a small batch recipe. It will yield enough for one or possibly two people.
You might like to roast a double (or triple!) batch of squash and use it in recipes during the week. Consider adding it to a crustless quiche, a salad, or in pasta.
Here are two other butternut squash recipes you might enjoy:
Curried Butternut Squash Soup For One
Instant Pot Butternut Squash Soup For One
Serving Suggestions
Although I could make a meal out of roasted butternut squash, you might like to consider enjoying it with any of these easy single serving recipes.
Click on the links for the recipes
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried this 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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Roasted Butternut Squash | Small Batch
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 1 cup butternut squash , peeled and cubed
- ½ tablespoon olive oil
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon 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
- Feel free to use your favorite seasonings instead of the ones used in this recipe. Try using just salt and pepper, or dried thyme or rosemary.
- Use your hands to coat the squash evenly. You'll want the butternut squash to be well coated with the oil and the spices and using your hands is the best way to achieve this.
- Don't crowd the squash on the baking sheet. Make sure you leave a little space between each piece. This will help the edges of the squash turn golden brown and wonderfully caramelized.
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.
Betty says
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.
Darlene J Never says
Loved it. Just as written. It was a great side dish for my macaroni and cheese main dish.