Oven Roasted Butternut Squash

Oven Roasted Butternut Squash

Oven Roasted Butternut Squash recipe: A simple yet inspired dish for fall that’s full of flavor from thyme, rosemary, and garlic.  These perfectly baked butternut squash cubes are vegan, naturally gluten-free, and will win over everyone in your family.

Oven Roasted Butternut Squash recipe pinterest pin.

Hi guys!

Fall seems to be slowly creeping into the mountains and as the leaves are just starting to turn, I’m finally embracing the new season.  I’m ready for all the pumpkin and fall squash starting with this Oven Roasted Butternut Squash recipe.

Oven Roasted Butternut Squash recipe

If you’ve never oven roasted butternut squash cubes before, you are missing out.  The butternut squash browns a bit on the corners bringing out the natural sweetness and caramelization.

The result is a side dish that’s easy enough for a weekday meal but elevated for the weekend or even holiday table like Thanksgiving or Christmas.  Those little cubes are basically fall food perfection.

Closeup of Butternut Squash cubes.

How to Cut Up Butternut Squash?

Curious how to cut up a butternut squash? If you’ve been wanting to make butternut squash at home, but buying a whole squash intimates you… let me help you!  Don’t let that be the reason you don’t make this recipe… it’s surprisingly simple.

  • My first trick is to poke a few holes in the butternut squash like a potato and pop it in the microwave for 2 minutes.  The few minutes in the microwave will soften it just a touch so it’s easier to touch but not really cook it.
  • Next, use a sharp vegetable peeler to peel the skin off.

Whole butternut squash on a cutting board with vegetable peeler showing how to cut the squash.

  • Using a sharp large chef’s knife, you can cut the butternut squash in half twice. <— I like these knifes!
  • Scoop out the seeds like pumpkin.
  • Finally, cut it in even cubes.

It is simple, but please be careful as cutting the squash can be tricky.  Keep your fingers away from the knife.

If cutting the squash still scares you they do sell already cut cubes in many grocery stores produce section these days.

Cut whole butternut squash on a cutting board show how to cut the squash.

Ingredients in the Oven Roasted Butternut Squash recipe:

  • Butternut Squash: You’ll want about 4 cups of cubed butternut squash.
  • Garlic Powder: You can use fresh but I like how garlic powder evenly coats my roasted vegetables.
  • Herbs: Thyme and rosemary is the way to go!  You can use fresh or dried.
  • Olive Oil: A bit of olive oil provides just enough coating so the spices stick.

 

Herbs for roasted butternut squash…

You could easily follow the sweetness of the butternut squash and roast it with cinnamon and nutmeg but I love the savory side of this dish.  Thyme and rosemary pair perfectly together and bring out the flavors of the squash cubes in a savory way.

Finished product of Oven Roasted Butternut Squash on a white plate.

How to Roast Butternut Squash In the Oven

Butternut squash is so easy to make in the oven.  Here’s how:

  1. Preheat the oven.
  2. Cut the squash into cubes using my directions above.
  3. In a big bowl, toss the butternut squash in the olive oil, garlic, thyme, and rosemary.
  4. Line a baking sheet with foil, spray with cooking spray and evenly distrube the squash on the pan.
  5. Roast until the squash is tender and you have some browned edges.  Check it often so you don’t miss the sweet spot of the squash having color, but not actually burning.

How Long to Roast Butternut Squash Cubes in the Oven

It takes about 20 minutes to roast butternut squash in the oven.

 

Temperature to Roast Butternut Squash

I’ve found 400 degrees to be the sweet spot to roast butternut squash.

Cooked butternut squash on a baking sheet lined with foil.

Tips & Variations:

  • When shopping for a whole butternut squash look for one that is darker in color with no green patches.  The skin should be matte vs. shiny, heavy for its size and sound hollow when you tap it.
  • Cut the squash in the same size cubes so it roasts evenly.
  • If you  want to use fresh herbs use a bit more than the recipe calls for.  Use 1-2 teaspoons of both the rosemary and thyme.
  • For a sweet squash dish coat with cinnamon and nutmeg.

Reheating Roasted Butternut Squash

You can easily reheat butternut squash in the oven until it’s warm.  You can also use the microwave but the texture will not be the same.

Is Butternut Squash Healthy?

YES! This gorgeous orange superfood is filled with antioxitants including vitamins-C and b-carotene.  It’s also high in pottasium and fiber.

This butternut squash recipe is healthy because it uses no sugar or butter and has just a touch of olive oil.  One serving (an entire cup!) is only 73 calories.

 

What to serve with the squash:

This recipe is great as a side dish with any of your favorite dinners.  It’s also great in buddha bowls or salads.  Anywhere you see sweet potato you can swap it for this butternut squash.

 

Oven Roasted Butternut Squash recipe on a white plate with a whole butternut squash.

I love this Oven Roasted Butternut Squash recipe and hope you do too.  Give it a try and let me know what you think.

More Healthy Squash Recipes to Love:

If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on InstagramPinterest, and Facebook too!

 

Oven Roasted Butternut Squash recipe

Julie Wunder
Oven Roasted Butternut Squash recipe: A simple yet inspired dish for fall that's full of flavor from thyme, rosemary, and garlic.  These perfectly baked butternut squash cubes are vegan, naturally gluten-free, and will win over everyone in your family.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish, Vegetarian
Cuisine American
Servings 4
Calories 73 kcal

Ingredients
  

  • 4 cups butternut squash, cubed
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt and pepper to taste
  • Cooking Spray

Instructions
 

  • Preheat oven to 400 degrees and spray cookie sheet with cooking spray.
  • Put cubed squash, garlic, thyme and olive oil in a large bowl and mix well.
  • Pour coated squash on a cookie sheet and spread evenly. Try to keep the pieces from touching.
  • Roast in oven for 20 minutes until crispy on edges.

Notes

Follow my instructions in the post to cut up a whole butternut squash or buy the pre-cubed squash in the produce section of the grocery store.

Nutrition

Calories: 73kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 493mgFiber: 3gSugar: 3gVitamin A: 14882IUVitamin C: 29mgCalcium: 67mgIron: 1mg
Keyword Oven Roasted Butternut Squash recipe
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Pin for later!

Oven Roasted Butternut Squash recipe pinterest pin collage.

33 Comments

  1. Leslie October 15, 2020 at 8:29 pm - Reply

    5 stars
    I love rosemary and thyme together. This is a great flavor combination for butternut squash!

  2. Angela Campos October 15, 2020 at 5:22 pm - Reply

    5 stars
    This is so delicious! It looks like it’ll be a great side dish!

  3. Kaleigh @ Lively Table October 15, 2020 at 2:18 pm - Reply

    This roasted squash looks delicious! I enjoyed reading the tips and variations section. That sweet squash sounds so yummy too!

  4. Erin October 15, 2020 at 9:18 am - Reply

    5 stars
    Love this recipe! I’m all about the roasted squash recipes for fall

  5. Deborah Brooks October 14, 2020 at 6:41 pm - Reply

    5 stars
    roasted butternut squash is one of my favorite go to winter veggies. Always looking for new ways to try it

  6. Kelly October 14, 2020 at 6:33 pm - Reply

    5 stars
    This is a staple for me. So easy and so many great uses. Love it!

  7. Sarah October 14, 2020 at 1:23 pm - Reply

    5 stars
    There’s nothing like roasted butternut squash. It’s so simple but flavorful – love this fall dish!

  8. […] Roasted Butternut Squash […]

  9. […] fall/winter I’ve been all about finding new to me varieties of squash to try.  Sure I love butternut squash and spaghetti squash as much as anyone, but it seems like there all sorts of different and fun […]

  10. ElsatheRD October 20, 2014 at 8:21 pm - Reply

    Very delicious! Instead of the garlic and thyme I used some of that dipping seasoning for Italian bread…the rosemary and garlic blend. I am enjoying all your recipes!

  11. Libby Haire September 27, 2014 at 9:27 pm - Reply

    I think Autumn, 2014, has fallen – on us all. I have pulled out the basket centerpiece for the dining table and the buffet has my mom’s huge teapot filled with a silk flower arrangement which includes Cattails.
    Last week she made an apple pie. And we have pumpkin bagels and pumpkin coffee creamer.
    Wardrobe-wise I try to do reds and yellows in September and bring in orange in October which leaves lots of beautiful golds and browns for November to toss into the mixture.
    I hope to try your recipe soon. Did you find the cut-up squash in Ingles’ frozen section? I will look for it.
    Thanks for all you share with us, Julie. We miss seeing you daily but this is fun, too.
    Best wishes as you fall into autumn, 2014! 🙂

    • JulieWunder September 29, 2014 at 9:21 am - Reply

      I found it in the section where they cut up the fresh fruit.
      Best wishes to you as well!

      • Libby Haire September 29, 2014 at 10:37 am - Reply

        Thanks. This looks so yummy and with the chill in the air from the rainy day, we might be eating this sooner rather than later.

  12. Ellen James September 22, 2014 at 5:50 pm - Reply

    5 stars
    Julie, I followed your recipe exactly, but added a drizzle of pure Vermont Maple syrup. I wasn’t paying attention to the time and it had some burnt edges, and well, it was just terrific. Anyway Will experiment with this and add some other veggies, but thanks for the great recipe, once again.

    • JulieWunder September 23, 2014 at 8:18 am - Reply

      Ohhh! Maple syrup was a great idea! I bet it was delish. Thanks so much for making the recipe and reporting back with your success!

  13. Rose W September 18, 2014 at 4:04 pm - Reply

    I was at the WNC Farmers Market today. The fall colors there were glorious…pumpkins, gourds, flowers, apples, tomatoes, and yes, the wonderful assortment of squash. All this was a feast for the eyes. I can’t wait to try your butternut squash recipe.

  14. Betty Hicks September 18, 2014 at 10:44 am - Reply

    Oh Julie this squash looks so good I am going to try it. Thanks for your Blog I really enjoy all of the information you give us.

  15. Sommer @ASpicyPerspective September 18, 2014 at 10:05 am - Reply

    Julie, crushing on this recipe! Delish! Pinned!

  16. Ann P. Clark September 18, 2014 at 7:54 am - Reply

    cut in half…..remove seeds……rub with olive oil…..line cookie sheet with foil….spray with pam……put cut side down…..bake 350 for 30 to 45 min. or till tender…..eat as side or make a creamy soup….yum

  17. Heather @fitncookies September 18, 2014 at 7:52 am - Reply

    Mmm, this looks delicious. I actually haven’t been to the farmer’s market in a while, but I’m thinking a trip today will be made. Just so happens there is one tonight near my house! Hope they have squash. It’s one of my favorites to make in the fall.

  18. Stacie @ SimplySouthernStacie September 18, 2014 at 7:26 am - Reply

    I decorated my house for fall on the first day of September! haha I’m always ready for summer to be over. I saw that Panera brought back their butternut squash soup and have been so happy!

  19. Kathleen September 18, 2014 at 7:26 am - Reply

    Yum do you guys suggestthey spot to buy from.i needto know to the difference between a cooking pumpkin and a baking pumpkin.I made the banana pudding easy-to-use one

    • JulieWunder September 18, 2014 at 12:11 pm - Reply

      I don’t know the difference. I haven’t cooked a whole pumpkin yet. Maybe someone else here knows!

  20. Kathleen September 18, 2014 at 7:20 am - Reply

    Julie,
    I have got to try that.Do you remember which spot u got the squash from.?

    • JulieWunder September 18, 2014 at 12:11 pm - Reply

      I actually bought apples, peaches, tomatoes and green beans from the farmers market. And I got the squash already cut up from Ingles. I left and realized I really wanted to make the fallish dish 🙂

  21. Terry B September 18, 2014 at 7:00 am - Reply

    Yes, I am ready! Made sweet potato muffins yesterday. Yum!

  22. Blane Sherer September 18, 2014 at 6:48 am - Reply

    This cooler weather seems like fall.
    We had a mild summer so it seems
    like the change to fall is not as marked
    as it usually is.

    • JulieWunder September 18, 2014 at 12:00 pm - Reply

      Yeah, It seems like we are just sliding into it.

  23. Jenny September 18, 2014 at 6:12 am - Reply

    You read my mind! We went to the Farmer’s Market on Monday and I wanted to get ALL of the pumpkins. I didn’t. I’ve made the transition with dinners around here (okay, and pumpkin pancakes), but I’m not quiiiite ready to decorate yet. Maybe next week. I made roasted delicata squash last night, but I love the idea of your garlic + thyme combo to fancy up my usual salt + pepper routine! Thanks Julie!

    • JulieWunder September 18, 2014 at 12:00 pm - Reply

      Thanks! I really wanted the tri-colored stack of pumpkins in addition to the mums!

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