Roasted Butternut Squash

This roasted butternut squash is perfect for any occasion and easy to make at home. Whether you want a simple holiday side or a way to get more veggies on your weeknight table, this recipe is my go-to for golden caramelized cubes that everyone loves.

I first made this for a Friendsgiving potluck and everyone asked for the recipe the next day. Now my family expects it at every autumn gathering.

Gather Your Ingredients

• Butternut squash: a medium squash with firm matte skin and a heavy feel means freshness and sweetness
• Olive oil: extra virgin brings out the roast flavor a green golden color signals higher quality
• Salt: brightens up the natural sweetness of the squash use flaky salt if possible
• Cracked black pepper: adds gentle heat for balance freshly cracked is best for flavor
• Dried Italian seasoning or Herbs de Provence: for herby aroma choose jars that smell vibrant
• Garlic powder: gives a subtle savory base avoid older powder which can taste bitter
• Butter for finishing: adds creamy richness try to use real unsalted butter if possible

How to Make It

Preheat the Oven and Prepare Baking Sheet:

Heat oven to 425 degrees and grease a large baking sheet to keep the squash from sticking and help the edges caramelize

Prepare the Butternut Squash:

Peel the squash using a standard vegetable peeler Slice it in half lengthwise and scoop out seeds and stringy bits with a sturdy spoon Cut the flesh into even one inch cubes for even roasting

Coat with Olive Oil:

Drizzle olive oil over the squash cubes on the baking sheet Toss them until each piece is evenly glossy which helps them brown not steam

Season the Squash:

Sprinkle salt pepper dried herbs and garlic powder over the oiled squash Toss or use clean hands to make sure spices are well distributed

Roast in the Oven:

Spread squash cubes in a single layer so every piece gets plenty of hot air Roast for about twenty five minutes checking after twenty for browning You want caramelized edges and a fork sliding in easily

Optional Brown Butter Topping:

While squash roasts you can melt butter in a saucepan over medium high Bring it just past foaming until it smells nutty and turns golden Quickly remove from heat and pour into a bowl to stop cooking

Finish and Serve:

Right before serving drizzle the warm browned butter over the finished squash Serve immediately for best flavor

I always sneak a few crispy cubes straight from the pan before serving and my sister insists the browned butter topping is non negotiable on holidays.

Flavor Boosters

Try whisking a splash of maple syrup or a touch of Dijon mustard into the browned butter before drizzling for extra flavor. Fresh herbs like sage or thyme make lovely garnishes, and a sprinkle of pomegranate seeds adds color and a sweet tart pop for holiday tables.

Serving Suggestions

This dish pairs wonderfully with roast chicken or grilled salmon. For a vegetarian dinner, toss roasted squash on top of fall greens with goat cheese and toasted nuts, or use leftovers in bowls, soups, or even tacos.

Creative Twists

Swap butternut squash for acorn squash or sweet potatoes. Use avocado oil or another neutral oil instead of olive oil. Fresh herbs substituted for dried work beautifully, and you can explore different squash varieties like purple or carnival in season.

This recipe is as easy as it is impressive on the table. Enjoy the sweet caramelized bite and try something new with your next batch of squash.

Common Questions About This Recipe

→ What is the best way to peel butternut squash?

Use a sturdy vegetable peeler to remove the tough outer skin. Cut the ends off first to create a stable base, then peel downwards in strips until all skin is removed.

→ Can I use fresh herbs instead of dried?

Yes, fresh herbs like thyme or rosemary can be substituted for dried Italian seasoning. Use roughly three times the amount of fresh herbs compared to dried.

→ How do I ensure the squash roasts evenly?

Cut the squash into evenly sized pieces and spread them in a single layer on your baking sheet. Crowding can lead to steaming rather than roasting.

→ Do I need to use the browned butter?

Browned butter is optional but adds rich, nutty flavor. The roasted squash is delicious served simply, or try the butter for extra depth.

→ Can I prepare this dish ahead of time?

You can peel and chop the squash in advance or roast it a day ahead. Rewarm in the oven before serving and finish with browned butter if desired.