Roasted Butternut Squash Recipe
This Roasted Butternut Squash recipe is easy to make and packed with flavor. Learn the best way to cook butternut squash and enjoy it as a delicious side dish or nutritious addition to soups, bowls, pasta, and salads.
How to Make the Best Roasted Butternut Squash
Roasted butternut squash is one of those simple side dishes that transforms any meal into something special. With its naturally sweet flavor enhanced by maple syrup and aromatic sage, this recipe delivers caramelized, fork-tender cubes of squash that are absolutely irresistible.
The secret to perfect roasted butternut squash is cutting the pieces into uniform cubes so they cook evenly, and making sure not to overcrowd the pan. When the squash has room to breathe, the edges get beautifully caramelized while the inside becomes soft and creamy. The whole sage leaves crisp up in the oven, adding a delightful crunch and herbaceous flavor.
This versatile side dish pairs wonderfully with roasted chicken, pork tenderloin, or grilled steak. You can also toss the roasted squash into salads, grain bowls, or pasta for a hearty, nutritious addition. It’s a fall and winter staple that you’ll want to make again and again.
Roasted Butternut Squash
This Roasted Butternut Squash recipe is easy to make and packed with flavor. Learn the best way to cook butternut squash and enjoy it as a delicious side dish or nutritious addition to soups, bowls, pasta, and salads.
Ingredients
Roasted Butternut Squash
Instructions
Roasted Butternut Squash
- Preheat oven to 425°F.
- Cut butternut squash: 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.
- Season: 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.
- Arrange: Place the squash cubes in a single layer on a baking sheet pan lined with parchment paper.
- Bake: 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.
- *Optional:* For extra richness when serving, add a tablespoon of butter melting it into the warm squash. Ghee or brown butter works great too. For vegan, use coconut oil or your favorite vegan butter.
Notes
- The skin can be left on if desired, but peeling results in more tender cubes.
- Use parchment paper to prevent sticking and for easier cleanup.
- For crispier edges, make sure the squash cubes are spread out in a single layer with space between them.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
