Hiking

Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It’s budget-friendly, easy to make, and only uses a few pantry staples.

The post Roasted Butternut Squash appeared first on Budget Bytes.

Listen, I know we all have a soft spot for pumpkin spice everything when fall comes around, but have you ever had perfectly Roasted Butternut Squash?! Nothing screams autumn louder than butternut squash for me (and I feel like it’s been living in the shadow of pumpkins for long enough!) This recipe couldn’t be easier, but the flavors are everything you could ever want in a fall side dish. The edges of the squash get perfectly caramelized, and the insides become tender and slightly sweet. I also use a simple blend of seasonings that lend themselves to any main course you pair it with. It’s budget-friendly, delicious, and oh-so-autumnal!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

This recipe is ridiculously simple, but it’s an important one to master; from this roast butternut squash, you can make an elegant butternut squash soup, top a festive butternut squash salad, or just enjoy it as a healthy side during the holidays. Don’t roll your eyes at the simplicity of this recipe; embrace it!! 😉

Ingredients

Here’s what you’ll need to make this oven roasted butternut squash recipe:

  • Butternut Squash: Choose a butternut squash that feels heavy for its size and has a long neck (more squash, less seeds). My butternut squash was 2 lbs 15 oz, which made 6 cups of roasted butternut squash. I also chose to dice mine on the larger side. You may want to adjust the roasting time if your cubes are smaller or larger.
  • Oil: Any neutral flavored oil suitable for roasting, such as olive oil or vegetable oil, will work.
  • Garlic Powder: Garlic goes with everything, am I right? The garlic powder adds a subtle savory flavor, but you can use any other seasonings you prefer.
  • Salt & Pepper: Simple but necessary for flavor balance.

What Does Butternut Squash Taste Like?

This budget-friendly squash has a subtly sweet and nutty flavor, similar to pumpkin or sweet potato with a texture that’s a bit smoother and less starchy. Roasting it brings out its natural sweetness and makes it tender and caramelized—perfect for fall!

Peeling and Cutting Tip

While the skin of butternut squash is edible, we want to remove it for this recipe. It’s usually easy enough to peel with a veggie peeler, but if it’s proving a bit tricky, try this hack: Stab the squash a few times with a fork, then microwave it for 2-3 minutes to soften the skin. This will make peeling and cutting much easier! We’ve also got a handy guide on how to cut butternut squash here.

Serving Suggestions

I think roasting is by far the best way to cook butternut squash. It brings out all the natural flavors that other cooking methods just can’t replicate! Plus, it’s a great way to add some healthy vegetables to your meal without sacrificing taste or texture. Here are a few serving suggestions I think you’ll love:

I also recommend roasting the seeds as you would pumpkin seeds—yes, butternut squash seeds are edible, too!

Storage Instructions

Keep any cooked and cooled roasted butternut squash in an airtight container in the fridge for 3-4 days. Reheat it in the oven at 350 degrees, in the microwave, or on the stovetop over medium heat until warmed through.

You can also freeze them for up to 3 months! Once cooled, lay the cubes on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer the frozen pieces to a freezer bag or container. I typically use frozen roasted squash in soups and stews (or for mashing) as they can get mushy when thawed.

Close up of roasted butternut squash on a baking tray.
Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

Print

Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It’s budget-friendly, easy to make, and only uses a few pantry staples.
Course Side Dish
Cuisine American
Total Cost ($5.67 recipe / $0.47 serving)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings total (½ cup each, as a side)
Calories 73kcal

Equipment

Ingredients

  • 1 butternut squash (mine was 2 lbs and 15 oz) $4.74
  • ¼ cup oil $0.77
  • 1 tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ tsp garlic powder $0.07

Instructions

  • Preheat oven to 400 degrees and peel butternut squash.
  • Cut butternut squash in half lengthwise and remove seeds.
  • Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
  • Toss diced butternut squash in oil, salt, pepper, and garlic powder.
  • Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
  • Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
  • Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Cooking time may vary depending on the size of your butternut squash cubes.

Nutrition

Serving: 1serving (½ a cup) | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Sodium: 197mg | Fiber: 1g
Side view of a bowl of roasted butternut squash cubes.

how to make Roasted Butternut Squash – step by step photos

A hand peeling a butternut squash with a vegetable peeler.

Preheat oven to 400 degrees and peel 1 butternut squash.

A spoon scooping the stringy membrane and seeds from a butternut squash half.

Cut butternut squash in half lengthwise and remove seeds.

A butternut squash sliced in half, with one half sliced into cubes on a wooden chopping board.

Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.

Butternut squash cubes in a baking bowl with garlic powder, salt, and black pepper.

Toss diced butternut squash in ¼ cup oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Seasoned butternut squash cubes on two parchment lined baking sheets.

Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!

A spatula flipping roasted butternut squash over during cooking on a parchment lined baking sheet.

Bake for 35 minutes, shaking the pan or tossing with a spatula halfway.

Roasted butternut squash on two parchment lined baking trays.

Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

With a recipe this easy and versatile, you have no excuse not to make these roasted butternut squash cubes!

The post Roasted Butternut Squash appeared first on Budget Bytes.

Recommended Story For You :

Look weight gain and weight loss are serious concerns of yours and I get it.

Flavourful Vegan Recipes Covering Everything From Burrito Bowls To Chocolate Mousse

The keto diet is not just a diet it is a lifestyle change!

Pizza is Doubly Addictive with Two Morphine-Like Compounds in Every Crusty-Chewy Slice!

Delicious diabetic recipes- over 500 recipes-Desserts-Entrees-Snacks-and more.

An amazing collection of easy and delicious keto recipes.

Homemade Desserts just got quicker easier and smarter.

Boosting your health is easier than you think- smoothies make everything taste better.

Healthy Cooking Is About To Change For The Better

Better health starts on your plate.