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

Roasted squash laid out on a baking sheet, an overhead shot.
If you have failed to get butternut squash cubes golden brown, my easy tips will get you there with this easy side – baked pumpkin squash!

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My Favorite Pumpkin Butternut Squash Recipe

It’s officially fall and butternut squash recipes are all the rage. Roasting butternut squash cubes with pumpkin spice and maple is the seasonal recipe I pull out among loads of easy side dish ideas for everything from holidays to weeknight dinners.

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 pumpkin butternut squash, 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.

This squash side goes perfectly with cozy fall meals, like Oktoberfest-inspired sauerkraut, smoked sausage and dumplings, pork tenderloin, chicken, or even the Thanksgiving star — roasted turkey.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Cube butternut squash

Start by prepping the squash. After peeling the skin off, scrape out the rounded part with the seeds, similar to how you’d prep a pumpkin for carving.

Grab a large, sharp knife and cut the squash in half lengthwise. Lay one side flat on the cutting board and cut into 1-inch slices. Lay the slices down and cut into about 1-inch cubes. Hardest part of the recipe is done!

pictures showing how to cut a butternut squash
Cut lengthwise in 1-inch slices
pictures showing how to cut a butternut squash
Cut the slices to get 1-inch cubes, the perfect size for roasting.

Pumpkin seasoning

If I can save myself cleaning a dish, I will. Therefore I move all the squash to one baking sheet and mix it up with the salt, oil, and pumpkin spice. Make sure all the pieces are evenly coated.

The butternut squash on a baking sheet with pumpkin spice sprinkled over it.
No need to dirty a bowl. Just mix everything together on a baking sheet.

Separate and roast

The key to getting nice golden squash cubes is giving them plenty of room for hot air to circulate around them and roast. Divide the squash between two baking sheets and spread out evenly.

Bake in a 425℉ oven for about 25-30 minutes, or until the side against the baking sheet browns. Flip the cubes and bake for 5-10 minutes more before tossing with maple syrup.

Two trays of butternut squash cubes laid out before baking.
Don’t be tempted to fit it all on one pan. Steam gets trapped and you’ll end up with mushy squash instead of crispy, caramelized cubes!
An antique metal spoon on a baking sheet with some of the roasted butternut squash cubes on it.
I love how hands off the recipe is once the squash is prepped. It will also hold at room temp and make-ahead friendly.

Ingredient Swaps and Bonus Tips

Instead of pure maple syrup, swap it out with brown sugar, honey, or just leave it off completely. It’s still very yummy! If you don’t have pumpkin spice seasoning on hand, substitute cinnamon.

If you are looking for a make-ahead option, this can be roasted earlier in the day and set at room temp for a few hours. When ready to serve, reheat 10 minutes in 425ºF oven, then toss in maple syrup before serving.

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A vertical shot of a spoon on a baking sheet with roasted pumpkin butternut squash cubes on it.
5 stars (7 ratings)

Roasted Pumpkin Spice Butternut Squash

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Roasted Butternut Squash uses four simple ingredients, but makes one phenomenal, easy side dish recipe. Golden, baked butternut squash cubes are toasty and caramelized with a cinnamon-maple glaze.
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Ingredients
 

Instructions
 

  • Preheat oven to 425ºF. Spray TWO baking sheets with nonstick cooking spray and set aside.
    1 medium butternut squash (about 2.5 pounds)
  • One one baking sheet place all the cubed squash. Drizzle with olive oil, pumpkin pie spice, and salt (NOT MAPLE SYRUP yet). Toss to coat the squash evenly with oil and seasonings. Divide the cubes between the baking sheets and spread out evenly.
    2 tablespoons olive oil, 1 teaspoon pumpkin pie spice, ½ teaspoon kosher salt
  • Roast for 25-30 minutes, or until the bottom of the cubes start to brown. Remove from oven to flip the squash to roast on the other side. Bake for 5-10 minutes more. Remove from oven and toss with maple syrup. Serve immediately.
    ½ – 1 tablespoon pure maple syrup
Calories: 161kcal, Carbohydrates: 26g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 299mg, Potassium: 675mg, Fiber: 4g, Sugar: 7g, Vitamin A: 19933IU, Vitamin C: 39mg, Calcium: 99mg, Iron: 1mg
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