This easy recipe for simple roasted butternut squash will quickly become a staple in your healthy cooking repertoire. Plus ideas for different seasonings and ways to use butternut squash in a variety of ways.
If you love this recipe you should try these simple roasted sweet potatoes and creamy mashed cauliflower.
As much as I love getting super creative in the kitchen I also rely heavily on basic healthy recipes. Simple roasted vegetables, proteins, grains, and easy sauces.
I love sharing these foundational healthy recipes as an inspirational jumping-off point, and also simple solutions to getting healthy food on the table quickly and without much thought.
Simple roasted butternut squash is a recipe within a recipe within a recipe. Once you master this simple method you can make dozens of fun delicious side dishes, main dishes, and even desserts!
Ok, let's get cooking.
ROASTED BUTTERNUT SQUASH INGREDIENTS
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Fresh Butternut Squash – most butternut squashes weigh around 2-3 lbs. Any size will work for this recipe
- Avocado Oil – coconut oil or olive oil will also work
- Sea Salt – A sprinkle of sea salt makes all the difference. Salt will enhance the sweet earthy flavor of butternut squash.
- Optional Seasoning – See the notes below for some additional seasoning ideas. Simple salt and pepper also works 100% of the time!
TOOLS YOU WILL USE
- Y Peeler – This is a GAME changer when it comes to prepping a whole butternut squash. A very inexpensive tool that you will use a million times over.
- Large Sheet Pan
HOW TO PEEL BUTTERNUT SQUASH
I know, I know… you can purchase pre-cut, pre-chopped butternut squash and listen, sometimes that is ok. However, I will tell you definitively that freshly peeled and chopped butternut squash tastes FAR better. It is sweeter and richer and worth the 5 minutes.
To peel butternut squash use a good quality sharp peeler. A Y-peeler (the green tool in the picture) is my preferred peeler.
HOW TO CUT BUTTERNUT SQUASH
- Once the squash has been peeled slice off the top 1/2 inch (including the stem) and the bottom 1/2 inch and discard.
- Stand the squash up and slice through the center. Scoop out the seeds and pulp and discard them and then dice the squash into cubes.
HOW TO SEASON BUTTERNUT SQUASH
Butternut squash is an excellent blank canvas for so many different flavor combinations. If you want to be able to use it in a variety of ways once it is roasted then keep it simple, otherwise here are some of my favorite combinations:
- Fresh rosemary and garlic
- Garlic powder and paprika
- Chili powder and dried oregano
- Chinese five-spice powder (this is a blend of warming spices like cinnamon, clove, and star anise)
- Fresh thyme, rosemary, and black pepper
HOW TO USE ROASTED BUTTERNUT SQUASH
- Serve as is. Roasted butternut squash is a perfect simple side dish with roasted protein like roasted chicken breast or roasted salmon
- Make butternut squash soup – this is one of my favorite recipes for maple curry butternut squash soup
- Add to chili! – Like in this quinoa and butternut squash chili
- Add to baked goods – like these butternut squash brownies or cinnamon sweet potato bread (yes it is called sweet potato but you could easily use butternut squash in place of sweet potato
- Add to salads – like in this black bean and butternut squash salad or a farro salad with kale and cranberries.
- Mash and add to macaroni and cheese – Probably one of my all-time favorite ways to use roasted butternut squash!
HOW TO STORE ROASTED BUTTERNUT SQUASH
Roasted butternut squash can be stored in a sealed container in the refrigerator for up to 5 days. You can also freeze it by spreading it out on a parchment-covered baking sheet in an even layer, put in the freezer for 4+ hours or until frozen solid. Remove from the baking sheet and store in a freezer bag or storage container, freeze for up to 4 months.
I can’t wait for you to try this Simple Roasted Butternut Squash! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Simple Roasted Butternut Squash
Ingredients
- 1 butternut squash 2-3 pounds
- 1-2 tbsp avocado oil or olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- optional: additional seasoning (see notes)
Instructions
- Preheat oven to 400°
- Peel and cut the butternut squash into small cubes
- Toss butternut squash with avoacod oil until evenly coated
- Arrange the squash in an even layer on a large baking sheet. Season with salt and pepper and any additional seaasoning you prefer (see notes)
- Roast for 30-40 minutes or until the squash is tender and lightly golden, tossing once during cooking. The total time needed will depend on the size of your dice.
Nutrition
