Roasted Butternut Squash

A Few Helpful Tips Before We Start

• Save Time with Pre-Chopped Squash: Surprisingly, pre-chopped butternut squash, is often similarly priced to whole squash and will significantly cut down on prep-time!
• Flavor the Way YOU Like! Keep it simple with salt and pepper, or change it up with one of the variations I offer in this post or use your favorite seasoning blend.
• Oil Matters. You want to use an oil that can withstand high heat, like extra virgin olive oil or avocado oil. Coconut oil works as well but will yield a nutty taste.
• Don't Overcrowd the Pan. You want the ensure the butternut squash roasts, not steams. Bake in a single layer, using two pans if needed.
• Preheat Oven Fully. Ensure the oven is fully preheated to prevent the squash from browning too quickly.

How to Roast Butternut Squash

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

1. Line a Rimmed Baking Sheet. Parchment paper prevents sticking and reduces the amount of oil you need.
2. Peel and Cube if Needed. If not using pre-chopped butternut squash, wash and dry the squash. Use a vegetable peeler to to remove the squash. Cut the squash in half, remove the seeds and dice into 1-inch cubes.
3. Season Squash. Toss the squash with oil and seasonings of choice.
4. Roast. Spread the squash out onto the prepared baking sheet in a single layer and roast for 20 minutes.
5. Flip halfway through roasting. This will ensure each side browns and caramelizes evenly.
6. Roast Until Tender. Continue to roast the squash until browned, slightly caramelized, and fork-tender.

Flavor Variations for Roasted Squash

• Thyme Butternut Squash: add 1 tablespoon minced fresh thyme leaves
• Cinnamon Brown Sugar Butternut Squash: add 2 tablespoons brown sugar and 1 teaspoon ground cinnamon
• Maple Butternut Squash: add 2 tablespoons maple syrup
• Garlic Butternut Squash: add 5-7 whole cloves of peeled garlic cloves
• Spiced Butternut Squash: add 1 teaspoon smoked paprika and ½ teaspoon garlic powder.

Serving Suggestions

• Serve as a healthy side dish to meals such as Bacon-Wrapped Pork Tenderloin or Blackened Mahi Mahi.
• Use the roasted squash in place of roasted sweet potatoes, such as Sweet Potato Burritos, or add it to Vegetarian Enchiladas
• Add the roasted squash to breakfast hashes, omelets, pasta, and Instant Pot Risotto, or use it as a taco filling. 
• Add Roasted Butternut Squash to Roasted Butternut Squash Salad or Harvest Quinoa Salad 

Storage Instructions

• Refrigerate: Cooled, roasted butternut squash can be stored in an air-tight container for up to 4 days in the refrigerator.
• Freeze: Once the squash is roasted, allow it to cool right on the parchment-covered sheet pan. Pop the sheet pan into the freezer and allow it to freeze until solid. This should take about an hour. Once frozen solid, remove the squash from the parchment paper, place it into a freezer-safe bag, and freeze for up to 3 months.
• Reheat: In order to retain the crispy edges of the squash of roasted squash, I strongly recommend reheating the squash in the oven. Preheat the oven to 400 degrees Fahrenheit and cook for 10-15 minutes in the refrigerator and 25-30 minutes in the freezer.