Sweet and Savory Oven Roasted Butternut Squash

This 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.

Prep Time8

Cook Time30

Total Time38

Course: dinner, lunch, Main Course, Side Dish

Cuisine: American

Keyword: butternut squash, butternut squash recipe, cooking butternut squash in the oven, easy butternut squash, how to cook butternut squash, oven roasted butternut squash, the best butternut squash recipe, vegan butternut squash

Servings: cups

Calories: 281kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 8x11 cookie 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 teaspoons 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 on a lined cookie sheet. Add the remaining ingredients including avocado oil, maple syrup, garlic powder, cinnamon, salt, and pepper. Toss everything with your hands until the squash is evenly coated, and then flatten it 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.

Notes

Option 2: How to roast whole butternut squash:

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 can 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.

How to Store Butternut Squash:

Place the completely cooled squash cubes into an air-tight container and place them into the fridge. They will keep for up to 5 days in the fridge.

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.

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