Roasted Butternut Squash is the perfect side dish any time of year. While I serve it as a side dish, I also replace potatoes or Roasted Sweet Potatoes with squash too! It’s an amazing addition to salads or soups and perfect topped the same way you’d top a Perfect Baked Potato!

Roasted butternut squash is simple to make and full of flavor. We usually make it with savory seasonings but you can also make butternut squash with warm spices like cinnamon or nutmeg.

Roasted Butternut Squash on a plate with parsley

A lot of roasted butternut squash recipes add in either maple syrup or brown sugar and you certainly can add a tablespoon to this recipe as well. I find that, unlike Zucchini or Spaghetti Squash, a winter squash has so much natural sweetness that it doesn’t need added sugars.

How to Roast Butternut Squash

The steps to roast Butternut Squash are very simple! I personally like to cube the butternut squash before cooking although it can be a bit tough to cube. One of our local stores sells butternut squash cubes already peeled and cut making this recipe insanely easy!

  1. Slice squash in half and remove seeds and skin.
  2. Cube, season and place on a baking tray.
  3. Roast butternut squash until golden.
  4. Enjoy!

Easy peasy right?

Raw Roasted Butternut Squash on a sheet pan

How Long to Roast Butternut Squash

I roast butternut squash at a pretty high temperature so I can get that nice brown caramelization. That’s where all of the flavor is!

If you’ve got other items in the oven like Oven Baked Chicken Breasts or Meatloaf, you may need a slightly lower temperature.

Cook 1″ butternut squash cubes at:

  • 375°F for 35-40 minutes
  • 400°F for 30-35 minutes
  • 425°F for 25-30 minutes

To Cook a Whole Butternut Squash:

While I prefer to cook in cubes because there is more surface area to caramelize you can cook a whole butternut squash (halved of course) for things like soup or if you’re going to use it in a mash like Mashed Sweet Potatoes.

  1. Slice down the middle
  2. Remove seeds and pulp in the center
  3. Drizzle with oil and seasonings
  4. Roast uncovered for 45-60 minutes or until tender when pierced with a fork

Roasted Butternut Squash on a sheet pan

What to do with Roasted Butternut Squash

  • Serve it as a side, it’s delicious topped with butter or even a dollop of sour cream
  • Cool it and add it to salads. It goes great with a balsamic vinaigrette.
  • Use your favorite Potato Salad recipe and replace the spuds with cold roasted butternut squash. You’ll love it!
  • Make Butternut Squash Soup, the ultimate comfort food!
  • Stir it into Chicken StewBeef StewSlow Cooker Butternut Squash Chili or any soup (if it’s already cooked, it only needs about 5 minutes to heat through and absorb the flavors of the soup).

More Roasted Veggies You’ll Love

Roasted Butternut Squash on a plate with parsley
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Roasted Butternut Squash

Tender butternut squash simply seasoned and roasted to golden perfection.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 butternut squash 2 ½ -3 pounds
  • 2 tablespoons olive oil
  • ½ teaspoon thyme leaves
  • salt & pepper to taste
  • fresh parsley optional


  • Preheat oven to 425°F.
  • Cut the squash in half lengthwise. Scoop out any seeds and pulp in the center. Slice into 1" slices across. Cut or peel the rind/skin off the edges and dice into 1" cubes.
  • Place the squash on baking sheet pan and drizzle olive oil, thyme, and salt & pepper to taste.
  • Stir to coat and arrange in a single layer of squash.
  • Roast for 25 to 30 minutes, stirring after 15 minutes. Broil 1-2 minutes if desired.
  • Garnish with parsley (optional).


Seasonings can be changed to add your favorites. Cinnamon or sage are other great choices.
4.84 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 97 | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Sodium: 5mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13290IU | Vitamin C: 26.5mg | Calcium: 60mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Roasted Butternut Squash on a plate and raw butternut squash on a sheet pan with writing
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Yummy! First time I’ve roasted butternut squash and it was very good. I did have to use the broiler to finish it up but that was no problem. I roasted Brussels sprouts at the same time and grilled salmon so there was little clean up after dinner.5 stars