Roasted Butternut Squash is a quick and easy side to add to any meal! It’s tender, caramelized on the edges from the oven-roasting method, and flavored with flavorful spices like sage and thyme. All you need to make this golden fall goodness is 40 minutes, a butternut squash, and a handful of pantry staples.
Roasting butternut squash is SO easy and is a great way to add some extra seasonal veggies to your plate! First, peel and chop your squash. I like to use a vegetable peeler to get the skin off the squash, and then I start cutting it into rounds, and then into strips that I dice into bite-size pieces. If you miss any spots of skin with the peeler, you can easily slice them off with the knife once you start cutting the squash.
I know my photos here show parchment paper but the squash actually turns out better WITHOUT it. Allowing the squash to have direct contact with the pan is what gives those nice caramelized edges – adding more flavor. So, ignore the parchment paper! Toss the squash with olive oil, salt, pepper, thyme, sage – and a bit of brown sugar, if you want!
Roast the squash until browned on the edges and fork-tender. Taste and add more seasoning as desired! That’s all there is to it – I used to be totally intimidated by cooking all the different types of squash that exist but don’t be like me – it’s SO easy to make any type of squash.
Uses for Roasted Butternut Squash:
Pizza – Roasted Butternut Squash makes an AMAZING pizza topping! Add it to my Pear Pizza for an incredibly flavorful fall meal!
Soups – Add the roasted squash to your favorite hearty soups – it would be so delicious in this Chicken Wild Rice Soup!
Casseroles – Bulk up a hearty casserole with your roasted squash! Try it in my Healthy Chicken Wild Rice Casserole – the recipe calls for sautéed squash, but you could cook the squash this way (start with 20 minutes – you want it sort of “al dente” – almost done but not quite, since it’ll get cooked more in the casserole) instead of sautéing it in a pan.
Butternut Squash and Caramelized Onion Galette – This Galette from Smitten Kitchen would be an AMAZING way to use your roasted butternut squash!
Salad – Add it to a salad full of other hearty fall ingredients like kale and apples, like in this Fall Harvest Salad. Or, try it in a Panzanella style salad like this one.
Or, you can just sprinkle it with parmesan and enjoy it as a side dish with whatever you’re having for lunch or dinner! Either way – it’s versatile and flavorful.
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How to Make Easy Roasted Butternut Squash
- 1 medium butternut squash
- 1/2 tsp thyme
- 1/2 tsp sage
- 1 TBSP brown sugar can omit if desired
- 1/2 to 1 tsp salt
- 1-2 TBSP olive oil
- parmesan, for finishing optional
- Prep: Preheat oven to 400 degrees. Peel and chop the squash into bite size chunks, scraping out and discarding the seeds from the round belly area. A vegetable peeler works well and you can slice off any spots it missed with the knife while chopping it up. Try to get all the pieces about the same size, so they'll cook evenly in the oven.
- Season: Add the squash to a cookie sheet/sheet pan that's been lightly sprayed with cooking spray (no need to use parchment or foil) and toss with the olive oil, brown sugar, and spices.
- Bake: Roast for 20-30 minutes, or until squash is fork tender, stirring or flipping the squash once halfway through.
- Serve + Store: Taste and add more seasoning as desired. Finish with a sprinkle of parmesan, if desired. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 6 days.
- Time-Saving Tip: You can buy pre-cut squash at many grocery stores. This will save you some time but it's a little pricier than buying it and cutting it yourself. You may still want to cut the pieces down a bit more as well, since sometimes the pre-cut squash is cut into pretty large chunks.
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