Roasted Butternut Squash Recipe
How to Cook Butternut Squash the Best Way: Roasted! Roasted butternut squash can be added to soups, salads, pasta dishes, and grain bowls.
How to Make the Best Roasted Butternut Squash
Roasted butternut squash is one of the most versatile side dishes you can make during the fall and winter months. With its naturally sweet, nutty flavor that intensifies beautifully when caramelized in a hot oven, this simple preparation transforms an affordable vegetable into something truly special.
The secret to perfectly roasted butternut squash is cutting the cubes evenly and giving them plenty of space on the baking sheet. This allows the edges to get wonderfully crispy while the interior becomes soft and creamy. The addition of fresh sage leaves—which become deliciously crispy in the oven—along with a touch of maple syrup creates layers of flavor that complement the squash beautifully.
Once you’ve mastered this basic recipe, the possibilities are endless. Toss the roasted cubes into salads for added substance, blend them into silky soups, stir them into pasta with brown butter and parmesan, or simply enjoy them alongside your favorite protein. This is the kind of recipe you’ll find yourself returning to again and again throughout the cooler months.
Roasted Butternut Squash
How to Cook Butternut Squash the Best Way: Roasted! Roasted butternut squash can be added to soups, salads, pasta dishes, and grain bowls.
Ingredients
Roasted Butternut Squash
Instructions
Roasted Butternut Squash
- Preheat oven to 425°F.
- With a sharp knife, cut the ends off of the butternut squash. Peel the skin with a sharp vegetable peeler. Slice in half separating the neck from the belly. Cut the squash sections vertically down the middle. Scoop out the seeds and cut in 1-inch slices, then cut each slice into 1-inch cubes.
- Place cubed butternut squash in a medium bowl and toss with olive oil, maple syrup, salt and pepper, minced sage, and whole sage leaves. Add any additional spices you desire. Make sure the squash is evenly coated.
- Place the squash cubes in a single layer on a baking sheet pan, lined with parchment paper.
- Place on the middle rack in the oven for 35-40 minutes, give a stir after 20 minutes. Continue baking until soft and fork-tender, and the edges start to caramelize.
- For extra richness when serving, add a tablespoon of butter, melting it into the warm squash. Ghee, or brown butter, works great too. If vegan, use coconut oil or your favorite vegan butter.
Notes
- You can substitute rosemary and thyme for the sage if preferred.
- For easier peeling, microwave the whole squash for 2-3 minutes to soften the skin slightly.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
