Slightly sweet and nutty, with crisp and caramelized edges, this roasted butternut squash is delicious served every which way and is a great compliment to almost every main. Oven baking this winter squash is so easy, just a drizzle of oil and a dash of seasoning are all you need to let it shine!
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Is roasted butternut squash healthy? Low carb? Keto?
Butternut squash contains more vitamins and minerals than your average veg–from vitamin C to vitamin A, to beta-carotene–It’s a great addition to any eating plan. More on that here.
Butternut squash is higher in carbs than most veggies on a keto eating plan (check out my low carb vegetables chart), with 15 g net carbs per cup. That said, when compared to russet potatoes (which have 22 net carbs in the same serving size) it’s a great swap! If keto is your goal, consider eating smaller portions of butternut squash so you can still enjoy its health benefits.
How to Cut Butternut Squash
Cutting butternut squash takes more time than any other steps–but once you get the hang of it, you’ll find it’s pretty easy. You don’t have to follow these detailed instructions, but I’ve found this to be the best method for getting evenly sliced butternut squash cubes.
Psst–You can also buy peeled and cubed squash in the refrigerator section of most grocery stores.
1. Remove the top and bottom of the squash–this step is optional to make slicing it in half easier.
2. Remove skin with a veggie peeler.
3. Slice squash in half.
4. Remove and discard seeds with a spoon.
5. Cut squash in half, then cut into lengthwise sticks.
6. Stack, then slice to make cross cuts.
7. Chop into cubes.
Baked Butternut Squash Seasoning Ideas
For this recipe, I’m sharing a simple salt, pepper, and olive oil. But don’t let that hold you back! We love butternut squash seasoned so many ways, here are some ideas to inspire you:
- Sweet – Swap oil for butter, and all seasoning for brown sugar (or maple syrup/honey). You can even mix in a little cinnamon and a dash of nutmeg.
- Fresh herbs like rosemary, thyme, or oregano.
- Different spices such as curry powder, masala, or smoked paprika.
- Cheese on the finish, or a sprinkle of parmesan while baking (like my parmesan roasted broccoli).
How to Make Roasted Butternut Squash
Here’s how to roast butternut squash 2 ways: halved and cubes. We love it both ways–Halved is great if you plan to mash it or serve it on a platter. Cubed is perfect for sides.
Halved Butternut Squash
Slice your squash in half, if you have trouble getting through the thick stem, you can remove the top first, or pierce your squash all over with a fork and microwave it for 5 minutes.
Brush oil and sprinkle seasoning on your squash halves, then place them cut-side down on a baking sheet. Bake in preheated oven until tender. If you microwave the squash first, it won’t bake as long.
Cubed Butternut Squash
Toss your squash cubes in oil and seasoning and spread out onto a baking sheet. Don’t be afraid to grab a second sheet so you don’t overcrowd your squash–this will allow your slices to caramelize along the edges.
Creative Leftover Ideas
Heat and serve as a side, or mix your roasted butternut squash into something new for extra flavor. Here are some ideas for you:
- Mashed, as a potato substitute, or pureed into a butternut squash pasta sauce.
- Pureed into a soup–check out my butternut squash soup, or curried butternut squash soup.
- Served over grains with goat cheese sprinkled on top.
- Used instead of hash, with a fried egg on top. Or chopped (even smaller) and mixed into crustless quiche or egg muffins.
- In a salad—butternut squash salad goes great with other roasted vegetables, like roasted broccoli or beets.
Not much to this roasted butternut squash! Here are a few questions you may have to get it just right:
- How do you know when squash is done? Whether cubed or halved, your squash should be fork-tender when its done cooking.
- Should squash be roasted cut side up or down? Make sure to roast your squash cut side down, this speeds up the cooking process significantly and prevents the flesh of the squash from drying out.
- Do you leave the skin on when roasting butternut squash? If you’re roasting butternut squash cubes, remove the skin first. If roasting halved squash, it’s easiest to keep the skin on.
- How long should I cook butternut squash in the oven? This will vary depending on the size of your squash and if you’re baking cubed or halved. For halved squash, roast for 45 minutes and check. Continue to cook until fork tender. For 1″ cubed squash, about 30 minutes.
More Squash Recipes
- Roasted Bell Peppers
- Oven Roasted Zucchini
- Roasted Cauliflower Steaks
- How to Cook Spaghetti Squash
- Roasted Acorn Squash
Roasted Butternut SquashPrint Recipe Pin Recipe
- 2 pound butternut squash diced into 1" cubes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat oven to 425 F, and option to line a baking sheet with parchment paper for easy clean up.
- Toss squash cubes in oil and sprinkle with seasoning. Spread onto the prepared baking sheet in a single layer (don't crowd your squash, grab a second sheet if the squash is overlapping). Bake in preheated oven until the edges carmelize and the squash is fork tender, should be about 30 minutes.
- Taste and adjust seasoning to your liking. Enjoy!
Fans Also Made These Low Carb Recipes:
- For whole roasted squash: Slice squash in half and remove the seeds. Brush the flesh side with oil and sprinkle with seasoning. Roast cut side down until the flesh is fork tender, should be 45 minutes.