Simple Roasted Butternut Squash
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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.
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
- 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 MAKE
PEELING
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.
CUTTING
- 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.
SEASONING
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
SERVING SUGGESTIONS
- 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 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!
STORAGE
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.
More tasty squash dishes:
Butternut Squash Stuffing
Maple Butter Roasted Butterkin Squash
Instant Pot Kabocha Squash
For similar tasty dishes, check out my Thanksgiving recipes and fall recipes roundups!
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
Meet Abra Pappa, MS, CNS, LDN
Abra Pappa, MS, CNS, LDN holds a master’s degree in functional medicine and clinical nutrition from the University of Western States. Abra practices functional nutrition in New York City with a clinical focus on eating disorders, digestive imbalances and women’s health. Abra is the publisher of the popular food blog, Abra’s Kitchen, a celebration of wholesome food, and has appeared in dozens of publications as a recipe developer, and wellness authority. Abra speaks and teaches on the topics of functional nutrition and mindful eating throughout the country.
