Roasting butternut squash brings out its natural sweetness and creates a delightful caramelized exterior. This simple yet flavorful dish is perfect as a side for any meal or as a healthy snack. With just a few ingredients, you can transform this humble vegetable into a delicious and satisfying treat. The combination of olive oil, salt, and black pepper enhances the squash's earthy flavors, making it a crowd-pleaser for any occasion.
The main ingredient, butternut squash, might not be a staple in every household, but it is widely available in supermarkets, especially during the fall and winter months. When selecting a butternut squash, look for one that is firm, with a smooth, unblemished skin. The olive oil, salt, and black pepper are common pantry items, but make sure to have them on hand to bring out the best in the squash.

Ingredients For Roasted Butternut Squash Recipe
Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.
Olive oil: Used to coat the squash, helping it roast evenly and adding a rich flavor.
Salt: Enhances the natural sweetness of the squash and balances the flavors.
Black pepper: Adds a hint of spice and depth to the roasted squash.
Technique Tip for This Recipe
When preparing butternut squash, ensure that your cubes are uniform in size. This promotes even cooking and helps achieve that perfect golden brown color. To enhance the flavor, consider adding a sprinkle of cinnamon or nutmeg before roasting. These spices complement the natural sweetness of the squash beautifully. Additionally, using a high-quality olive oil can elevate the dish, imparting a richer taste and aroma.
Suggested Side Dishes
Alternative Ingredients
butternut squash - Substitute with acorn squash: Acorn squash has a similar sweet and nutty flavor profile, making it a great alternative for roasting.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for roasting vegetables.
salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content, enhancing the flavor of roasted vegetables.
black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor, which can be a subtle variation for seasoning roasted squash.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the roasted butternut squash to cool completely at room temperature before storing. This prevents condensation, which can make the squash soggy.
Transfer the cooled butternut squash to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to maintain texture.
Store the container in the refrigerator for up to 4 days. This keeps the squash fresh and flavorful, ready to be reheated for a quick meal.
For longer storage, consider freezing. Spread the cooled squash on a baking sheet in a single layer and freeze until solid. This prevents the pieces from sticking together.
Once frozen, transfer the squash to a freezer-safe bag or container. Label it with the date to keep track of freshness.
Frozen roasted butternut squash can be stored for up to 3 months. When ready to use, reheat directly from frozen in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes.
For a quick microwave option, place the squash in a microwave-safe dish, cover, and heat on medium power in 1-minute intervals until hot.
To add a burst of flavor when reheating, drizzle with a bit of olive oil or sprinkle with fresh herbs like thyme or rosemary before serving.
How to Reheat Leftovers
preheat your oven to 350°f (175°c). spread the leftover butternut squash on a baking sheet and cover with foil to prevent drying out. heat for about 10-15 minutes until warmed through.
use a skillet over medium heat. add a splash of olive oil or a small pat of butter to the pan. toss in the butternut squash and sauté for 5-7 minutes, stirring occasionally, until heated evenly.
for a quick fix, place the butternut squash in a microwave-safe dish. cover with a microwave-safe lid or wrap. heat on medium power for 1-2 minutes, stirring halfway through, until hot.
transform the leftovers into a delightful soup. blend the butternut squash with some vegetable broth and a touch of cream. heat in a pot over medium heat, stirring occasionally, until it simmers gently.
add the butternut squash to a stir-fry or curry. simply toss it in during the last few minutes of cooking to warm it up while absorbing the flavors of the dish.
Essential Tools for This Recipe
Oven: Used to roast the butternut squash at a consistent temperature, ensuring it becomes tender and golden brown.
Mixing bowl: Utilized to toss the cubed butternut squash with olive oil, salt, and black pepper, ensuring even coating.
Baking sheet: Provides a flat surface to spread the squash evenly for roasting in the oven.
Peeler: Handy for removing the tough outer skin of the butternut squash before cubing.
Knife: Essential for cutting the butternut squash into cubes after peeling and seeding.
Cutting board: A stable surface for safely peeling, seeding, and cubing the butternut squash.
Spoon: Useful for stirring the squash halfway through the roasting process to promote even cooking.
How to Save Time on This Recipe
Prep in advance: Peel, seed, and cube the butternut squash the night before. Store it in an airtight container in the fridge to save time on cooking day.
Use pre-cut squash: Purchase pre-cut butternut squash from the store to skip the peeling and cutting process entirely.
Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet, which makes cleanup faster and prevents sticking.
Batch cooking: Double the recipe and roast extra butternut squash to use in other meals throughout the week, saving time on future meal prep.

Roasted Butternut Squash Recipe
Ingredients
Main Ingredients
- 1 large butternut squash peeled, seeded, and cubed
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the cubed butternut squash with olive oil, salt, and black pepper.
- Spread the squash evenly on a baking sheet.
- Roast in the preheated oven for 40 minutes, or until the squash is tender and golden brown, stirring halfway through.
- Serve hot.
Nutritional Value
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