Enjoy roasted butternut squash two ways – in cubes and halves! Roasting imparts delicious flavor into the butternut squash and you can then enjoy the squash straight out of the oven as a side dish, or transform it into several delicious recipes, like the ones I’ve listed for you below!

When the weather gets chilly and fall is in the air, it’s time for hearty soups simmering on the stovetop and nourishing vegetables roasting in the oven. And one of fall’s most loved vegetables is butternut squash.

Roasting any vegetable always coaxes out their natural sweetness. That’s why I love roasted sweet potatoes, roasted acorn squash, and roasted Brussels sprouts. But my personal favorite is always roasted butternut squash.

Similar to sweet potato, butternut squash has a sweet, savory and nutty flavor with a soft, moist texture when cooked. It’s extremely versatile because you can roast it in cubes or halves, making it the perfect key ingredient for fall meals.

roasted butternut squash ingredients

It’s really easy to roast butternut squash. Here’s what you’ll need:

• Butternut squash: I’m roasting an average sized butternut squash today, which is about 3 pounds. But you can use a larger one, or two smaller ones as well. This recipe is really flexible, it simply depends on how much you’d like to make.
• Olive Oil: You can use extra-virgin olive oil or avocado oil to coat the butternut squash before roasting.
• Salt and pepper: For seasoning, all you need is a little kosher salt and freshly ground black pepper. But feel free to get creative with other spices and dried herbs. I have a few ideas listed for you below!

Pro Tip: You can microwave the butternut squash for 2 to 3 minutes to make the skin softer and easier to cut through.

How To Roast Butternut Squash Cubes

When it comes to dicing butternut squash, you can make the cubes as small or large as you’d like, though ½ to 1-inch cubes is fairly standard. I personally like to dice them into ½-inch cubes as they cook faster.

• Peel and cut the squash: I’ve got a separate post with tips on how to peel and cut a butternut squash, so make sure to read that. But after the squash is peeled, slice it in half, scoop out the seeds, and then dice it into cubes.
• Season the cubes: Add the cubes to a baking sheet, drizzle about 1 to 2 tablespoons of oil over the cubes, and season with salt and pepper. Just make sure that your baking sheet isn’t overly crowded, as this will steam the squash instead of properly roasting. It’s always best to use a second baking sheet if needed.
• Roast the squash: In a preheated 400°F (200°C) oven, roast the squash for about 40 to 45 minutes. Larger cubes may need to cook a little longer. Halfway through, toss the cubes with a spatula so that all of the edges get that nice caramelization.

How to serve roasted butternut squash cubes

• As a side dish: You can serve them up as a simple side to roast chicken, beef tenderloin, or roast turkey. They easily compliment any meal!
• Topped on a salad: Add healthy nutrients to your autumn salad, whether that’s a turkey cobb salad or roasted butternut squash, romaine, and goat cheese salad.
• In a frittata: I love to sneak more veggies into my breakfast meals, like my kale and butternut squash frittata.
• Into stir fry dishes: The cubes are a perfect meal prep ingredient that you can add to quick-and-easy stir fry meals throughout the week, like this butternut squash and eggplant stir fry.

How To Roast Butternut Squash Halves

While butternut squash cubes are great for frittatas or mixed into a salad, butternut squash halves are great for creamy soups, mashing or puréeing, or making stuffed butternut squash. And bonus – you don’t have to bother with peeling the squash!

• Cut the squash in half: As I mentioned above, I recommend microwaving the squash for 2 to 3 minutes before slicing. It softens the skin just a bit, which makes it easier (and safer) to slice through. Then, once it’s sliced in half scoop out the seeds.
• Season the halves: Brush about 1 to 2 tablespoons of oil evenly on the cut halves. Then season with salt and pepper.
• Roast the halves: Place the squash cut side down on a baking sheet and roast in a preheated 400°F (200°C) oven for about 40 to 45 minutes, until the cut edge just starts to caramelize.

How to Serve Roasted Butternut Squash Halves

• Make a soup: The soft flesh is the main ingredient in butternut squash soup! And the roasted flavor really elevates this seasonal classic.
• Stuff it: There’s so many delicious seasonal flavors you can add inside the halves, but I love this apple sausage stuffed butternut squash.
• Mash it: Creamy mashed butternut squash is a great alternative to mashed potatoes. You could even add some mashed butternut squash to a saute pan with onion, bell pepper, and other seasonings for a tasty orange shakshuka breakfast.

More Seasoning ideas

Salt and pepper are your basic seasonings, but there’s always room to amp up the flavors. Here are a few ideas on how to add more sweet or savory flavors to your roasted butternut squash.

• Garlic and herbs: Add minced garlic cloves and freshly cut and chopped herbs such as rosemary, thyme, or parsley.
• Spicy: Add a dash of chipotle powder, chili powder, or cumin.
• Sweet: Add some ground cinnamon, coconut sugar, or a drizzle of maple syrup.

I hope you enjoy this roasted butternut squash recipe. If you give this recipe a try, I’d love to know how it turned out in the comment box below. Your review will help others in the community!

Recipe originally posted November 2019, but updated to include new information.