Roasted Butternut Squash

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

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.

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.

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.

Check out this helpful article for more tips on how to pick out the best butternut squash.

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

Butternut Squash Recipes

Now that the butternut squash is cut, what are the best butternut squash recipes? Here are some enjoyable and creative ways to devour squash!

• Roasted Butternut Squash Soup – Squash and apples meld together to make smooth and comforting soup.
• Butternut Squash Risotto
• Sprinkle in fall salads to make them heartier, such as Apple Pecan Salad
• Baked squash makes a great addition to hearty chili recipes
• Butternut Squash Pasta – cooked squash breaks down to make a velvety, creamy sauce
• Mix pureed baked squash into your favorite hummus recipe
• Add to breakfast frittatas and casseroles instead of potatoes

How to Make Roasted Butternut Squash Recipe

1. Preheat oven to 425ºF.
2. 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.
3. Pour over olive oil, salt, pepper, and pumpkin pie spice. Toss to combine and coat squash.
4. Bake for 20 minutes, toss, then bake for 10-15 minutes more until squash is tender and caramelized.
5. Remove from oven and toss in maple syrup right before serving.

Tips for Making THE BEST Butternut Squash

• 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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step-by-step web story instructions for this recipe!

More Thanksgiving Recipes To Go With Cinnamon Roasted Butternut Squash!

• Sweet Potato Spoon Bread
• Pumpkin Pie Cake
• Pumpkin Delight
• Cranberry Baked Brie
• Gluten Free Pie Crust
• Sparkling Cranberry Orange Cocktail

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Roasted Butternut Squash

Easy Roasted Butternut Squash has only four ingredients, but makes a healthy, easy recipe with roasted squash, caramelized in a cinnamon maple glaze.

5 from 8 votes

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Author: Melissa Erdelac

Ingredients

• ▢ 1 medium butternut squash (about 2.5 pounds), peeled and cut into 1" cubes
• ▢ 2 tablespoons olive oil, divided
• ▢ 1 teaspoon pumpkin pie spice, divided
• ▢ 1/2 teaspoon salt, divided
• ▢ 2 tablespoons pure maple syrup

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Instructions

• Preheat oven to 425ºF. On TWO baking sheets divide cubed butternut squash. 
  
• Divided and sprinkle olive oil, pumpkin pie spice, and salt (NOT MAPLE SYRUP) over the squash on the two baking sheets. Toss to combine ingredients and coat the butternut squash with oil and seasonings. Spread squash cubes evenly out on the baking sheets.
  
• Bake for 20 minutes. Remove from oven to flip and toss squash. Bake for 10-15 minutes more, or until butternut squash is toasted and caramelized. Remove from oven and toss with maple syrup before serving.
  

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Recipe Notes

Tips for Making THE BEST Roasted Butternut Squash

• Dividing the squash between two pans allows hot air to caramelize and toast each piece, preventing your butternut squash from turning into steamed mush.
• 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.
• Brown sugar can be substituted for the 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! 
• 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.

Nutrition

Calories: 116kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Sodium: 199mg | Potassium: 455mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13290IU | Vitamin C: 26.2mg | Calcium: 70mg | Iron: 0.9mg

Course: Side Dish

Categories: Baking Christmas Dairy Free Fall Gluten Free Grain Free Healthy(ish) Low Carb Quick and Easy Recipes Side Dishes Spring Summer Thanksgiving Vegetables Vegetarian Winter