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Crispy and caramelized on the outside and soft and buttery on the inside, roasted butternut squash is the perfect alternative to potatoes.
It's easy to make this 40-minute recipe when you use pre-cubed squash, widely available in supermarkets.
Butternut squash is the perfect alternative to potatoes or sweet potatoes. When baked in olive oil, it's lovely - it becomes crispy and caramelized on the outside and creamy on the inside.
This is one of my favorite side dishes this time of year (mashed butternut squashis another good one). It's the best comfort food - homemade, delicious, and easy to make.
Jump to:
- Ingredients
- Variations
- Roasted Butternut Squash Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Butternut Squash Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Butternut squash: Like all winter squashes, it has thick, fibrous skin that should be peeled, seeds that need to be scraped off, and firm, dense flesh. This is what it looks like:
But I make life easy and buy it already cubed. It's widely available in supermarkets and at Whole Foods:
Olive oil: You can replace it with melted butter or ghee.
To season: Kosher salt, garlic powder, and chili powder.
Variations
- Sometimes, instead of combining olive oil, garlic, and chili powder, I use butter, garlic powder, and parmesan cheese.
- You can mince a couple of garlic cloves instead of using garlic powder. The flavor will be more pronounced. However, garlic powder has the advantage of more evenly coating the squash cubes. So I prefer it over fresh garlic.
- For a sweet version, drizzle the squash with 2 tablespoons of unsalted butter and 1 tablespoon of maple syrup, then bake. You can also add a pinch of cinnamon.
Roasted Butternut Squash Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
Toss the squash cubes with oil and spices. I sometimes use my hands to ensure everything is well-coated, but a large spoon works too.
Arrange the butternut squash pieces in a single layer on a rimmed, parchment-lined baking sheet.
Roast until browned and tender, about 30 minutes at 425°F, gently stirring midway through baking. Serve immediately.
Expert Tip
You can roast the squash for 5-10 minutes longer to get it deeply browned, with dark brown crispy bits. But keep an eye on it to make sure it doesn't burn. That's my favorite way of making it:
Recipe FAQs
How long does it take to bake butternut squash cubes?
Not very long! That's the beauty of using cubes instead of roasting a whole squash. In a 425°F oven, it takes about 30 minutes.
Can you eat the skin?
As it turns out, eating the skin is fine, especially if you use petite butternut. It's mostly a question of texture. If not roasted long enough, the skin could be tough and unpalatable.
As I said before, I buy pre-cut squash cubes. They do not come with the skin. But if you buy a whole squash and cut it yourself, it's up to you to leave the skin on or peel it. When I use a whole squash, I usually peel it.
Does roasted butternut squash taste like potatoes?
Not exactly. It's less starchy, and the flavor is different - it's slightly sweeter. But as far as substitutes go, it's an excellent one, and the experience of eating it is not very far from that of eating potatoes roasted in olive oil.
Can I use frozen butternut squash?
I don't recommend using frozen butternut squash cubes in this recipe. They won't become as crispy on the outside as fresh squash. I reserve frozen squash for this butternut squash soup recipe.
Serving Suggestions
Since I bake the squash in a 425°F oven, I like to serve it with a main course that I can cook in the same oven. So, I often serve it with one of the following:
- Baked salmon
- Parmesan-crusted chicken
- Roasted rack of lamb
- Baked cod
- Pan-fried salmon
I also like to make the plate colorful by adding green veggies such as roasted broccoli, roasted asparagus, or roasted Brussels sprouts. These can be cooked in the same oven, with the cooking time adjusted as needed.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I keep them in a glass meal prep container:
This is one of those recipes where the leftovers, while not as good as the freshly cooked dish, are still delicious.
They're excellent when gently reheated in the microwave at 50% power. They are also surprisingly good when eaten cold straight out of the fridge!
More Butternut Squash Recipes
- Butternut Squash Souffle
- Butternut Squash Soup
- Mashed Butternut Squash
Recipe Card
4.99 from 294 votes
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Roasted Butternut Squash
Crispy and caramelized on the outside and soft and buttery on the inside, roasted butternut squash is the perfect alternative to potatoes.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 89kcal
Author: Vered DeLeeuw
Ingredients
- 1.5 pounds butternut squash Peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt)
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
Instructions
Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
Add the salt, garlic powder, and chili powder. Mix well.
Arrange the butternut squash cubes on the prepared baking sheet in a single layer. Roast them for 15 minutes.
Gently stir, then continue roasting until tender, 10-15 more minutes.Serve immediately.
Video
Notes
- You can mince a couple of garlic cloves instead of using garlic powder. The flavor will be more pronounced. However, garlic powder has the advantage of more evenly coating the squash cubes. So I prefer it over fresh garlic.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They're excellent when gently reheated in the microwave at 50% power. They are also surprisingly good when eaten cold straight out of the fridge!
- I don't recommend using frozen butternut squash cubes in this recipe.
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Nutrition per Serving
Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 200mg | Fiber: 3g | Sugar: 2g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
