Sweet and Savory Oven Roasted Butternut Squash
This Sweet and Savory Oven Roasted Butternut Squash recipe is a delicious and simple side dish that’s sweet, savory, and bursting with flavor. The caramelized squash will pair perfectly with a variety of holiday meals, like Thanksgiving dinner. It’s healthy, versatile, and mouth-watering.
You can tell this is one of my favorite fall recipes because it’s happening weekly in my house. Mainly because I love making my fall salad that features the best butternut squash recipe. It’s so popular that whenever I am invited to events, my friends and family ask me to make this salad.
I know what you are thinking. You are too busy to cut, peel, and roast whole butternut squash. The good news is there’s an easier way.
Many grocery stores have made it super convenient and have done the hard work for us. You can purchase precut and peeled squash in bags at many local grocery stores. It’s like they are speaking directly to us busy moms. Thank you!
Spotlight on This Sweet and Savory Oven Roasted Butternut Squash
- It’s the best squash out there. It’s melt-in-your-mouth good. This squash will transform your dish, I promise. It might even transform your life, LOL. It’s a delicious way to enjoy squash this holiday season.
- It’s simple to make. Now that’s my kind of recipe as a busy mama of 4! Simple ingredients and a simple recipe are the keys to my heart.
- It’s versatile. You can really add it to most dishes from salads, to soups, to pasta, to casseroles, you cannot go wrong with this squash. This is a great side dish to add to your dinner table.
- It’s addicting, in a good way. There are good-for-you addictions and this is one of them. You’ll crave this sweet and savory recipe on all of your meals. Your whole family will love this baked butternut squash recipe!
Frequently Asked Questions
Can I use frozen butternut squash for this recipe? Yes, you can use frozen butternut squash, but make sure to thaw and pat it dry to prevent excess moisture before roasting.
Can I make this recipe ahead of time? Absolutely! You can roast the squash ahead and store it in the fridge for up to 3 days. Reheat in the oven or microwave to restore crispiness.
Can I make this recipe spicy? Yes! Add a pinch of cayenne pepper for a spicy kick.
What should I serve with sweet and savory butternut squash? It pairs well with grain bowls, and salads, as a side to vegan main dishes, paired with Brussels sprouts or even added to tacos or wraps.
Can I make this recipe without sugar for a savory side? Yes, you can simply omit the maple syrup and allow the natural sweetness of the butternut squash to shine.
The Ingredients
Bags of precut butternut squash: This is the best way to roast butternut squash, in my opinion. This cuts down on time as you do not have to peel and cut whole butternut squash. I do, however, cut them into smaller cubes between 1/2-inch or 1-inch cubes.
Avocado oil: Using this high-heat oil is better than olive oil which shouldn’t be heated to high temperatures.
Maple syrup: Pure maple syrup is what gives this butternut squash a caramelized flavor. This is honestly my favorite ingredient and really makes this dish incredible.
Garlic powder: This is what brings the savory into this recipe. The hint of garlic paired with the sweet maple syrup is the perfect combination.
Cinnamon: You only need a dash of cinnamon to add a subtle flavor of this spice to the squash.
Salt and pepper: Of course we finish this roasted butternut squash with a sprinkle of salt and black pepper.
The Instructions
If you are using cubed butternut squash, follow these steps.
Step one: Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone mat.
Step two: Start by quickly washing off your bagged butternut squash. An easy way to do this is to place the cubes in a colander, wash them off with water, and allow the water to drain.
Step three: Grab a knife and a cutting board and cut the cubes into smaller chunks. This will not only help them cook faster but you won’t have to cut them after cooking so they will be ready to eat.
Step four: Place the butternut squash onto a lined cookie sheet. Add the remaining ingredients, including avocado oil, maple syrup, garlic powder, cinnamon, salt, and pepper. Use your hands to toss everything so that the squash is evenly coated, and then flatten into one layer.
Step five: Place the squash into the preheated oven for 30-35 minutes or until the edges are slightly caramelized and brown. At the halfway mark, toss the butternut squash and then place it back into the oven.
Step six: Allow the squash to cool for a few minutes and serve immediately. Alternatively, allow the cubes to cool down to room temperature and then transfer them to an air-tight container.
How to Roast a Whole Butternut Squash
Alternatively, you can easily roast a whole squash. It’s fairly simple and easy to cook in the oven. You will just need a few additional minutes to peel the skin and cut the squash into cubes.
Step one: Preheat the oven to 400 degrees Fahrenheit.
Step two: Line a cookie sheet or roasting pan with parchment paper or a silicone mat.
Step three: Wash the butternut squash. Using a sharp knife, carefully cut the squash lengthwise into two long halves. Remove the center seeds and strings with the back of a spoon and discard them.
Step four: Prep the squash by drizzling avocado oil over the halves and using your hands, coat the oil all over. Sprinkle the halves with salt and pepper. Place them cut side up onto the lined cookie sheet and roast them in a preheated oven for 45-50 minutes. You can tell they are done by sticking a fork into the thickest part of the flesh and if it goes in easily and is soft, and the edges are golden brown, you should be good.
Step five: Transfer the squash halves to a cutting board and allow them to cool for at least 10 minutes so you are able to touch them.
Step six: Remove the skin by simply pulling it off and then cut the squash into small cubes. If desired, you can add the cubes along with avocado oil, garlic powder, maple syrup, salt, and pepper back into the pan, toss it all up, spread the pieces into an even layer, and roast for a few minutes in the oven.
Tips + Modifications
Personalize your squash: Feel free to omit the maple syrup if you would like more of a savory dish or add cayenne pepper for some heat.
Cut evenly for even cooking: Make sure to cut the butternut squash into evenly sized cubes so they roast at the same rate and become uniformly tender and caramelized.
Don’t overcrowd the pan: Spread the squash out in a single layer, leaving space between pieces. Overcrowding can cause the squash to steam rather than roast, preventing it from getting crispy.
Use parchment paper for easy cleanup: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
Storage
Once the squash cubes are completely cooled, place them in an airtight container with a lid and into the fridge. They will last for 3-5 days.
Try These Delicious Vegan Side Dishes
Fall Salad with Pumpkin Maple Vinaigrette
Stovetop Lemon Garlic Green Beans
Sweet and Savory Oven Roasted Butternut Squash
Equipment
- 1 baking sheet, lined with parchment paper or silicone mat
Ingredients
- 2 (12oz) bags of peeled and precut butternut squash cubes or one large and whole butternut squash
- 3 tablespoons avocado oil
- 2 tablespoons pure maple syrup
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone mat.
- Start by quickly washing off your bagged butternut squash. An easy way to do this is to place the cubes in a colander, wash them off with water, and allow the water to drain.
- Grab a knife and cutting board and cut the cubes into smaller chunks. This will not only help them cook faster but you won't have to cut them after cooking so they will be ready to eat.
- Place the butternut squash onto a lined cookie sheet. Add the remaining ingredients, including avocado oil, maple syrup, garlic powder, cinnamon, salt, and pepper. Use your hands to toss everything so that the squash is evenly coated, and then flatten into one layer.
- Place the squash into the preheated oven for 30-35 minutes or until the edges are slightly caramelized and brown. At the halfway mark, flip the squash and then place it back into the oven.
- Allow the squash to cool for a few minutes and serve immediately. Alternatively, allow the cubes to cool down to room temperature and then transfer them to an air-tight container.
