Oven Roasted Butternut Squash

Oven Roasted Butternut Squash is an easy and delicious side dish that’s sweet and savory and bursting with flavor. The caramelized squash will pair perfectly with a variety of holiday meals. It’s healthy, versatile, and mouth-watering.

Roasted butternut squash is great on almost anything like salads, pasta dishes, and casseroles. And, the best part is that the squash is actually healthy. I love it when a vegetable dish tastes as good as a dessert. Now that’s what I am talking about. There’s no doubt you will crave this squash recipe often.

Butternut Squash is Incredible

I sure do have a love for roasted butternut squash. Quite honestly I am making it weekly in our house during the fall season. Mainly because I love making my fall salad that features Oven Roasted Butternut Squash chunks. It’s so popular that whenever I am invited to events, my friends and family ask me to make this salad. And, the butternut squash is the true reason why this salad is incredible.

I know what you are thinking. You are too busy to cut, peel, and roast whole butternut squash. The good news is that you don’t have to anymore. 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!

Why You Will Enjoy This Butternut Squash Recipe

It’s probably 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 simple and quick to make with just 5 easy ingredients and one pan. Now that’s my kind of recipe as a busy mama of 4!

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.

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.

Here are the Ingredients Needed to Make This Oven Roasted Butternut Squash

Bags of precut and peeled butternut squash-Talk about easy and simple. This cuts down on time as you do not have to peel and cut whole butternut squash. I do, however, cut the cubes even more.

Avocado oil-Using this high-heat oil is better than olive oil which shouldn’t be heated to high temperatures.

Maple syrup-This ingredient 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 pepper.

Here are the Simple Instructions

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 cutting board and cut the chubes 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 remainder ingredients: avocado oil, maple syrup, garlic powder, cinnamon, salt, and pepper. Using your hands, toss everything up so that the squash is evenly coasted, and then flatten them into one layer.

Step five-Place the squash into the 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 Whole Butternut Squash

Alternatively, you can easily roast whole butternut 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 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 the 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 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

Feel free to omit the maple syrup if you would like more of a savory dish or if you would like your squash less sweet.

How to Store the Oven Roasted Butternut Squash

Once the squash cubes are completely cooled, place them in an air-tight container with a lid and into the fridge. They will last for up to 5 days.

Did You Love This Recipe?

I would love to hear from you! Please give this recipe a star rating and comment below on how you liked this recipe. I love hearing all about it.

If you loved this recipe, I know you will also enjoy my Fall Salad with Pumpkin Maple Vinaigrette and Garlicky Smashed Potatoes.

Enjoy!

XOXO

Michelle