Roasted Butternut Squash has four simple ingredients, but makes one phenomenal, easy side dish recipe. Cubes of baked butternut squash are toasty and caramelized with a cinnamon-spiced maple glaze.

a wooden spoon lifting out a serving of roasted butternut squash

It’s officially fall and butternut squash recipes are all the rage! Roasted Butternut Squash is the perfect seasonal recipe for the holiday table or weeknight dinners.

Plus, I’ve had this butternut squash on the floor of my pantry and I’m tired of kicking it out of the way to reach the kid’s Halloween candy.

As much as I love to cook, I loathe coming up with different side dishes for meals. I hate planning for it, buying the additional ingredients, and spending the extra time making it.

So let me introduce you to the perfect side dish…Roasted pretty-much-anything.

a wooden spoon getting roasted butternut squash off a baking sheet

Like this baked butternut squash recipe, roasting any vegetable requires a few ingredients and minimal effort. Cut up the veggies, toss in olive oil and seasonings, and let it bake while you work on the rest of dinner.

I promise, anyone can handle cooking butternut squash! 🤗

If you love easy side dish recipes like this one, also check out roasted zucchini, grilled potatoes, and baked broccoli and cheese.

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How to Make Pumpkin Spice Butternut Squash

Preheat oven to 425ºF.
Divide cubed butternut squash between TWO baking sheets so the squash has room to roast rather than steam. This will help the butternut squash to get crispy.
Pour over olive oil, salt, pepper, and pumpkin pie spice. Toss to combine and coat squash.
Bake for 20 minutes, toss, then bake for 10-15 minutes more until squash is tender and caramelized.
Remove from oven and toss in maple syrup right before serving.

How to Cut a Butternut Squash

Cutting a butternut squash for the first time might be a little puzzling because of its odd shape. To get even sized cubes for this recipe follow the step-by-step instructions.

Use a vegetable peeler remove the skin and peel the butternut squash.
Cut off the top and bottom so you have two flat ends. Cut the squash with a large, sharp knife down the middle vertically.
Use a spoon to scrape out seeds and pulp.
Cut each squash halves into long, straight pieces about 1″ thick.
Lay the pieces flat and cut the bottom thicker part into 2 sticks. Cut across to get 1″ butternut squash cubes.

a spoon resting in a serving bowl with roasted butternut squash

More Pro Tips

Dividing the squash between two sheet pans allows hot air to caramelize and make the butternut squash crispy. If the pieces are too close together they will become mushy.
Rather than roasting with the maple syrup on, drizzle it on after the squash bakes. If the squash is roasted with the maple syrup it coats the cubes, creating a barrier that prevents it from getting a crispy exterior.
For Brown Sugar Roasted Butternut Squash use brown sugar instead of maple syrup.
If you don’t have pumpkin pie spice, substitute cinnamon.
Keep it more savory by skipping the maple syrup. It’s still delicious!
For simple roasted winter squash toss cubes with olive oil, season with salt and black pepper.
Make clean up easier by lining baking sheets with parchment paper.
To serve for Thanksgiving: This recipe can be roasted earlier in the day. When ready to serve reheat 10 minutes in 425ºF oven, then toss in maple syrup before serving.

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