Like many of you, I have a few back-pocket recipes that I use often, and this roasted butternut squash recipe is one of them.
Now, I know that many people see cutting butternut squash as an obstacle, and I will be honest: I was one of them too. That is why I wrote a whole post on how to cut butternut squash.
If you would rather skip that step entirely, most stores now sell pre-cut butternut squash.
Once you cut the butternut squash, the oven does the rest. All you need is one medium butternut squash (about 3 pounds/1.3 kg), olive oil, salt, and black pepper.
I usually make a batch, serve it on its own, or use it in recipes like Ina Garten’s Roasted Butternut Squash Salad and Butternut Squash Soup.
How to Roast Butternut Squash
This method could not be simpler and it delivers cubes that are deeply caramelized on the outside and tender throughout. Here are the steps:
Step 1 – Cut the butternut squash: Cut the squash into uniform 1-inch (2cm) cubes to ensure even roasting. (Need a hand? Here is my full guide on how to cut butternut squash.)
Too hard to cut? To easily soften butternut squash before cutting, prick 6-8 holes on the squash using a knife or a fork. Place it in the microwave and let it run on high for 2 minutes.
At the end of 2 minutes if it is still not soft enough, place it back in the microwave and run it in 30-second intervals until it reaches the desired softness.
Step 2 – Preheat the oven: Move your oven rack to the middle position for even roasting and preheat to 425°F (218°C).
Do I need to use parchment paper? I do not recommend it.
Yes, lining the sheet pan with parchment paper makes cleanup easier, but I think skipping it lets the cubed butternut squash interact directly with the metal surface and brown better.
Step 3 – Add Seasoning: Spread the cubes on a sheet pan in a single layer. Lightly drizzle the cubed butternut squash with olive oil, then sprinkle evenly with kosher (or sea) salt and ground black pepper.
If you have a lot of squash, split it between 2 sheet pans. You can roast them at the same time, but be sure to rotate and flip them halfway through for even roasting.
Step 4 – Toss the Squash: Using your hands or a spatula, toss everything on the pan until it is evenly coated.
Step 5 – Roast: Bake, tossing halfway through, until the edges of the squash are lightly browned or until a knife can easily be inserted, about 30 to 35 minutes.
Keep a close eye on it. Toss at least once and check for doneness after the first 30 minutes, since ovens heat differently and the edges can quickly go from caramelized to burnt once they start browning.
Step 6 – Serve: Transfer the cubed roasted butternut squash to a serving dish and/or use it in your recipe.
Seasoning For Butternut Squash
Add any of the following to my basic recipe to make it your own. However, please keep in mind that these amounts are ideal for a 3-pound butternut squash.
- Cinnamon and maple syrup: Add ½ teaspoon ground cinnamon and 1 tablespoon maple syrup.
- Fresh herbs and garlic: Add 1 teaspoon finely chopped fresh rosemary, thyme, or parsley, along with 1 teaspoon garlic powder or 1 finely minced fresh garlic clove.
- Brown butter and sage: Use an equal amount of browned butter instead of olive oil for roasting and sprinkle with 1 tablespoon fresh chopped sage and a squeeze of lemon juice.
Roasted Butternut Squash Cubes Recipe
Ingredients
- 1 butternut squash, about 3 pounds, cut into cubes
- 2 tablespoons olive oil , or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Adjust oven rack to middle position and preheat the oven to 425 degrees.
- Place cubed butternut squash on the prepared pan. Drizzle with olive oil, salt, and black pepper. Give it a toss to ensure that all of the cubes are coated with the oil and the seasoning.
- Arrange the squash cubes on a single layer.
- Roast, turning them halfway through, for 30-35 minutes until they are lightly golden brown on the edges or until a knife inserted in one of the cubes comes in and out easily.
- Carefully transfer onto a plate and serve while still warm.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this today! Great easy recipes.
Thanks for coming by and taking the time to leave a review Geri.
Great article for another way to fix butternut squash. Good details and spice suggestions. Thank you!
I am happy to hear that you found it helpful Kathy. Cheers!
Ridiculous beginning instructions! Sorry, but I don’t really care to lose a finger. No way will I peel and cut up a butternut squash. Anyone knows that you put the whole squash into the microwave for three to five minutes after you’ve poked holes or slits throughout the squash. Let it cool and only THEN, do you peel and cut it up.
Linda,
I am sorry to hear that you found my instructions “ridiculous.” To be honest, I didn’t know that you could put it in the microwave to help soften it before cutting into it. While I understand that you prefer that method, I respectfully disagree with you as I believe that if you have a sharp knife and you are following my instructions as written, you can easily cut your butternut squash safely. However, next time I cut butternut squash, I will give your method a try and will update the recipe if necessary. Thanks for your input.