Roasted Butternut Squash

Roasted Butternut Squash is a simple, healthy, and flavorful side dish that brings out the natural sweetness of the squash with savory herbs and a golden, caramelized finish. It’s the perfect addition to fall meals, holiday dinners, or any time you need a quick and satisfying veggie dish.

Why You’ll Love This Recipe

This recipe is incredibly easy to make, yet full of flavor. Fresh sage and thyme give it an earthy depth that pairs beautifully with the squash’s natural sweetness. Roasting brings out a caramelized texture and rich flavor that’s hard to resist. With minimal ingredients and only 10 minutes of prep, it’s a side dish you can rely on for busy weeknights or elegant holiday meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 2 teaspoons freshly chopped sage

• 1 ½ teaspoons freshly chopped thyme

• ½ teaspoon kosher salt

• ¼ teaspoon pepper

• 8 cups butternut squash cubes (from a 3 lb. squash)

Directions

1. Preheat your oven to 425°F. Prepare a large baking sheet by spraying it with cooking spray or lining it with parchment paper.

2. In a large mixing bowl, combine olive oil, sage, thyme, salt, and pepper. Stir to mix well.

3. Trim the ends off the butternut squash. Slice it in half lengthwise, scoop out the seeds, and cut the squash into 1-inch cubes.

4. Add the squash cubes to the mixing bowl and toss until fully coated in the oil and herb mixture.

5. Spread the seasoned squash onto the prepared baking sheet in a single, even layer.

6. Bake for 25 to 35 minutes, depending on your desired doneness. For more caramelization, leave it in for the full 35 minutes.

7. Remove from the oven and serve warm.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add sweetness: Drizzle with maple syrup or honey before roasting for a sweet-savory flavor.

• Spiced version: Add a pinch of cinnamon, nutmeg, or smoked paprika for extra depth.

• Garlic herb: Add minced garlic or garlic powder for a more robust, savory taste.

• Cheesy finish: Sprinkle with grated Parmesan during the last 5 minutes of baking.

• Nutty crunch: Toss with chopped pecans or walnuts for texture.

• Citrus twist: Add a splash of orange juice or zest before roasting for brightness.

• Vegan-friendly: This recipe is already vegan as written.

• Butter alternative: Use melted butter instead of olive oil for a richer taste.

• Add protein: Pair with roasted chickpeas or quinoa for a complete meal.

• Toss with greens: Serve over arugula or spinach for a warm salad option.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the oven at 350°F for 10–15 minutes or in a skillet over medium heat. You can also microwave it, though it may lose some crispness. Avoid freezing, as the texture can become watery once thawed.

FAQs

Do I need to peel the butternut squash?

Yes, for this recipe it’s best to peel the squash for a smoother texture and easier eating.

Can I use pre-cut squash?

Absolutely. Pre-cut squash saves time and works perfectly in this recipe.

How do I know when the squash is done?

The cubes should be fork-tender and golden brown on the edges. Caramelization is a good sign.

Can I roast this ahead of time?

Yes, you can roast the squash a day ahead and reheat it before serving.

What herbs go well with butternut squash?

Fresh sage and thyme are classic, but rosemary or parsley also work well.

Can I double the recipe?

Yes, just use two baking sheets to avoid overcrowding and ensure even roasting.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as all ingredients are confirmed gluten-free.

Can I make this oil-free?

You can roast squash without oil, but it may not caramelize as nicely. Use a nonstick pan or silicone mat.

How do I cut butternut squash safely?

Use a sharp knife and cut off the ends first. Peel it, then slice in half lengthwise and scoop out seeds before cubing.

Can I use frozen squash?

Yes, but thaw and pat it dry first. It may not get as caramelized as fresh squash.

Conclusion

Roasted Butternut Squash is an easy, flavorful side that celebrates the best of fall produce. With its golden edges, tender texture, and herby aroma, this simple recipe makes a delicious addition to weeknight dinners, holiday spreads, or cozy autumn meals. Try it once, and it’s sure to become a go-to favorite.