Oven Roasted Butternut Squash Recipe

I cracked an easy method for Oven Roasted Butternut Squash that uses one pantry staple to speed cooking and simplify prep.

I never thought a single squash could keep pulling me back to the oven, but this one does. My take on Oven Roasted Butternut Squash is simple, a little slick with olive oil and sometimes a drizzle of maple syrup when I’m feeling fancy.

People always ask, How Long To Roast Butternut Squash and for good reason, the texture changes everything. I like the edges that caramelize, and the middle that stays tender but not mushy.

There’s something stubbornly satisfying about it, like a small miracle you can eat. You won’t believe how many ways this shows up at my table.

Ingredients

• Butternut squash brings sweet, nutty flavor and its full of fiber and vitamin A.
• Olive oil adds silky richness, healthy fats for heart health, its great for browning.
• Maple syrup or honey gives gentle sweetness and helps caramelize the squash edges.
• Cinnamon lends warm spice, smoked paprika gives smoky depth and a touch of heat.
• Fresh thyme brightens the dish, dried works too but it has less pop.
• Black pepper builds savory balance, red pepper flakes add a quick spicy kick.

Ingredient Quantities

• 1 medium butternut squash, about 2 to 3 lb
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 1 tbsp pure maple syrup or honey (optional)
• 1/2 tsp ground cinnamon or 1/2 tsp smoked paprika
• 1 tsp fresh thyme leaves or 1/4 tsp dried thyme (optional)
• pinch red pepper flakes (optional)
• 1 to 2 tbsp chopped parsley for serving (optional)

How to Make this

1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment or foil.

2. Prep the squash: cut off both ends, peel with a vegetable peeler, halve lengthwise and scoop out the seeds, then cut into roughly 1 inch cubes. Tip if it’s hard to cut: microwave the whole squash 60 to 90 seconds to soften the skin, just be careful, and use a sharp knife on a stable board.

3. In a large bowl toss the squash cubes with 2 tbsp extra virgin olive oil, 1 tsp kosher salt or 3/4 tsp table salt, and 1/2 tsp freshly ground black pepper.

4. Add seasoning: stir in 1/2 tsp ground cinnamon or 1/2 tsp smoked paprika, 1 tsp fresh thyme leaves or 1/4 tsp dried thyme, and a pinch of red pepper flakes if you want heat.

5. Spread the cubes in a single layer on the baking sheet, don’t overcrowd or they’ll steam instead of roast.

6. Roast for about 25 to 35 minutes until fork tender and edges are golden, tossing or flipping once halfway through so they brown evenly. Smaller pieces cook faster.

7. If using 1 tbsp pure maple syrup or honey, drizzle it over the squash in the last 8 to 10 minutes of roasting and toss to glaze, or skip roasting with it and just toss the finished squash with the syrup so it doesn’t burn.

8. For extra char, switch oven to broil for 1 to 2 minutes at the very end, watching closely so it doesn’t burn.

9. Remove from oven, taste and adjust salt and pepper, then sprinkle with 1 to 2 tbsp chopped parsley and extra thyme if you like.

10. Let sit 3 to 5 minutes before serving so it firms up a bit, then enjoy warm.

Equipment Needed

1. Sharp chef’s knife (a big sharp knife makes peeling and cubing way easier; microwave whole squash 60-90 seconds if the skin is too tough)
2. Stable cutting board (put a damp towel under it so it wont slip)
3. Vegetable peeler (for clean, fast peeling)
4. Large mixing bowl (to toss squash with oil, salt and spices)
5. Rimmed baking sheet lined with parchment or foil (dont overcrowd or theyll steam)
6. Spatula, metal turner or tongs (to flip/toss halfway through roasting)
7. Measuring spoons (for oil, salt, pepper and cinnamon or paprika)
8. Small bowl or measuring cup (for maple syrup or honey if using)
9. Oven mitts (watch the broil step, its super hot)

FAQ

Oven Roasted Butternut Squash Recipe Substitutions and Variations

• Extra-virgin olive oil: you can use melted butter, avocado oil, or light olive oil in the same amount (2 tbsp). Butter will make it richer, avocado oil holds up better at high heat.
• Maple syrup or honey: swap with packed brown sugar (1 tbsp, add a splash of water so it melts), agave nectar (1 tbsp), or a drizzle of balsamic glaze for tangy sweet notes.
• Ground cinnamon or smoked paprika: for a warm sweet vibe use 1/4 tsp ground nutmeg or 1/2 tsp pumpkin pie spice. For smokey heat try 1/2 tsp regular paprika plus a pinch of cumin or chipotle powder.
• Fresh thyme or parsley: fresh rosemary or sage work well in place of thyme, use same volume (1 tsp fresh) or about 1/4 tsp dried. For the parsley garnish try chopped chives, cilantro, or toasted pepitas.

Pro Tips

– Cut size matters. Try to make the cubes the same size so they cook evenly, otherwise some pieces will be mushy while others get too dark. For extra crispness toss the cubes in about 1 tsp cornstarch or semolina before oil, it helps make a crust.

– If the squash is scary to cut, microwave it whole for 60 to 90 seconds to loosen the skin then put it on a folded towel so it wont roll and use a very sharp knife. Take your time, rush and that knife will win every time.

– Want the maple or honey caramelized but not burnt? Wait and brush it on in the last 6 to 8 minutes or just toss the finished squash with the syrup off the heat. A small splash of apple cider vinegar or lemon juice balances the sweetness really well.

– Finish with bright and crunchy stuff, like a squeeze of lemon, some flaky sea salt and chopped parsley or toasted pepitas, it makes the dish sing. And if you like a smoky note swap in smoked paprika or add a tiny pinch of chili flakes for heat.

Oven Roasted Butternut Squash Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I cracked an easy method for Oven Roasted Butternut Squash that uses one pantry staple to speed cooking and simplify prep.

Pin

Servings

4

servings

Calories

190

kcal

Equipment: 1. Sharp chef’s knife (a big sharp knife makes peeling and cubing way easier; microwave whole squash 60-90 seconds if the skin is too tough)
2. Stable cutting board (put a damp towel under it so it wont slip)
3. Vegetable peeler (for clean, fast peeling)
4. Large mixing bowl (to toss squash with oil, salt and spices)
5. Rimmed baking sheet lined with parchment or foil (dont overcrowd or theyll steam)
6. Spatula, metal turner or tongs (to flip/toss halfway through roasting)
7. Measuring spoons (for oil, salt, pepper and cinnamon or paprika)
8. Small bowl or measuring cup (for maple syrup or honey if using)
9. Oven mitts (watch the broil step, its super hot)

Ingredients

• 1 medium butternut squash, about 2 to 3 lb

• 2 tbsp extra-virgin olive oil

• 1 tsp kosher salt (or 3/4 tsp table salt)

• 1/2 tsp freshly ground black pepper

• 1 tbsp pure maple syrup or honey (optional)

• 1/2 tsp ground cinnamon or 1/2 tsp smoked paprika

• 1 tsp fresh thyme leaves or 1/4 tsp dried thyme (optional)

• pinch red pepper flakes (optional)

• 1 to 2 tbsp chopped parsley for serving (optional)

Directions

• Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment or foil.
• Prep the squash: cut off both ends, peel with a vegetable peeler, halve lengthwise and scoop out the seeds, then cut into roughly 1 inch cubes. Tip if it’s hard to cut: microwave the whole squash 60 to 90 seconds to soften the skin, just be careful, and use a sharp knife on a stable board.
• In a large bowl toss the squash cubes with 2 tbsp extra virgin olive oil, 1 tsp kosher salt or 3/4 tsp table salt, and 1/2 tsp freshly ground black pepper.
• Add seasoning: stir in 1/2 tsp ground cinnamon or 1/2 tsp smoked paprika, 1 tsp fresh thyme leaves or 1/4 tsp dried thyme, and a pinch of red pepper flakes if you want heat.
• Spread the cubes in a single layer on the baking sheet, don’t overcrowd or they’ll steam instead of roast.
• Roast for about 25 to 35 minutes until fork tender and edges are golden, tossing or flipping once halfway through so they brown evenly. Smaller pieces cook faster.
• If using 1 tbsp pure maple syrup or honey, drizzle it over the squash in the last 8 to 10 minutes of roasting and toss to glaze, or skip roasting with it and just toss the finished squash with the syrup so it doesn’t burn.
• For extra char, switch oven to broil for 1 to 2 minutes at the very end, watching closely so it doesn’t burn.
• Remove from oven, taste and adjust salt and pepper, then sprinkle with 1 to 2 tbsp chopped parsley and extra thyme if you like.
• Let sit 3 to 5 minutes before serving so it firms up a bit, then enjoy warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 258g
• Total number of serves: 4
• Calories: 190kcal
• Fat: 7.3g
• Saturated Fat: 1g
• Trans Fat: 0g
• Polyunsaturated: 0.7g
• Monounsaturated: 5.6g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 900mg
• Carbohydrates: 33.6g
• Fiber: 5.2g
• Sugar: 8.6g
• Protein: 2.6g
• Vitamin A: 27400IU
• Vitamin C: 54mg
• Calcium: 124mg
• Iron: 1.8mg