Description

Roasted Butternut Squash is a cozy fall essential: sweet, nutty cubes with caramelized edges and a buttery-soft center. It’s versatile enough for holiday feasts, grain bowls, salads, or a quick weeknight side — with endless ways to season it from sweet cinnamon-maple to garlicky-herb and spicy chili.

Ingredients

Scale

Basic Recipe (Serves 4):

1 medium butternut squash (about 2 lbs / 900g)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Optional Flavor Boosters:

1 tsp garlic powder
1 tsp smoked paprika
1 tbsp maple syrup (sweet version)
1 tsp cinnamon or nutmeg (holiday twist)

Instructions

Preheat: Set oven to 400°F (200°C).
Prep squash: Trim ends, peel, halve lengthwise, scoop out seeds, and dice into 1-inch cubes.
Season: Toss cubes with olive oil, salt, pepper, and any optional seasonings.
Arrange: Spread in a single layer on a baking sheet (use parchment if desired), leaving space so they roast, not steam.
Roast: Bake 25–35 minutes, flipping halfway, until edges are golden and centers are fork-tender.

Notes

Flavor ideas: Sweet (cinnamon + maple), savory (garlic + rosemary + Parmesan), spicy (chili flakes or cayenne), herby (thyme, sage, or parsley).
Use it in: Grain bowls, leafy salads with cranberries and feta, creamy soups, or as a pizza topping.
Avoid these mistakes: Uneven cubes (uneven cooking), overcrowding the pan (no caramelization), skipping oil (dry texture).
Storage: Refrigerate up to 4 days; freeze on a tray then bag up to 3 months. Reheat at 350°F (175°C) until warm or pan-sauté for crispy edges.
Diet notes: Naturally vegan, gluten-free, and Whole30-compliant when made without sweeteners.
FAQ: Skin is edible but chewy; you can roast halves cut-side down; for more sweetness, add cinnamon and roast a bit longer.

Prep Time: 10 minutes
Cook Time: 30–40 minutes
Category: Side Dish
Method: Roasted
Cuisine: American

Nutrition

Serving Size: about 1 cup (225g)
Calories: 160
Sugar: 5g
Sodium: 580mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: roasted butternut squash, fall side dish, healthy roasted squash, Whole30 squash recipe, cinnamon maple squash, savory squash, sheet pan vegetables