Roasted Butternut Squash

This simple, cozy roasted butternut squash recipe transforms an everyday vegetable into something truly special. With golden caramelized edges, a creamy center, and the perfect balance of sweet and savory flavors, it’s the ultimate fall side dish. Made with just olive oil, garlic, salt, and pepper, it’s a celebration of simplicity — perfect for family dinners, meal prep, or holiday gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Side Dish

Cuisine: American, Fall

Calories: 160

Ingredients Method Notes

Ingredients

For the Roasted Squash

2 medium butternut squash peeled, halved lengthwise, and seeded
4 tbsp olive oil for coating and crisping
4 cloves garlic minced for savory depth
salt and freshly ground black pepper to taste

Method

1. Preheat the Oven: Set oven to 400°F (200°C). The high heat ensures caramelized edges while keeping the squash tender inside.
2. Prepare the Squash: Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon.
3. Cube the Squash: Slice each half into 1-inch-thick slices, then cut into 1-inch cubes. Keeping cubes uniform helps them cook evenly.
4. Season the Squash: Toss the cubes with olive oil, minced garlic, salt, and pepper in a large bowl until evenly coated.
5. Arrange on Baking Sheet: Spread cubes in a single layer on a greased or lined baking sheet. Avoid overcrowding to ensure roasting, not steaming.
6. Roast to Perfection: Roast for 25–35 minutes, flipping halfway through, until edges are golden and a fork slides in easily.
Visual cue: Squash should be slightly crisp at the edges and caramelized on the surface.

Notes

To Serve: Enjoy warm as a side dish, or toss into salads, pasta, or grain bowls. Drizzle with balsamic glaze or honey for extra flavor.

To Store: Cool completely, then refrigerate in an airtight container for up to 4 days.

To Reheat: Reheat in the oven at 350°F (175°C) for 10 minutes or in an air fryer for 5 minutes to restore crispness.

Flavor Tips: Add paprika, cumin, or cinnamon for variation. Try thyme, rosemary, or a sprinkle of parmesan for savory depth.

Make Ahead: Peel and cube squash a day in advance to save time.