Natural sweetness with a caramelized exterior combined with the rich and creamy taste of butter…our Easy Roasted Butternut Squash is divine.
How to Make Easy Roasted Butternut Squash
A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 220°C or 200°C fan (425°F or 400°F fan/convection). Cover a baking sheet with parchment paper. Peel, de-seed (scoop out), and dice your butternut squash into 1″ (2cm) pieces.
Step 2: Place the butternut squash cubes into a bowl and drizzle olive oil over them. Toss to coat them fully.
Step 3: Season your oil covered butternut squash with the salt, pepper, Herbs de Provence, and garlic powder. Stir to coat fully.
Step 4: Place your seasoned butternut squash on the lined baking sheet in a single layer. Transfer to over and roast for 20-25 minutes, until squash is tender and begins to brown at the edges.
Step 5: While the squash is baking, melt your butter in a saucepan on medium-high heat. Simmer until butter turns from pale yellow to a dark golden color. This is called “browning your butter” which results in a nutty and bold flavor. Remove from heat and transfer to a small bowl.
Step 6: Plate roasted butternut squash, spoon browned butter over it, serve, and enjoy!
Honestly, I think this dish is perfect as is….but if you’re looking for inspiration to make a few tweaks, check these out:
- Maple Syrup: Some people like it sweet. Include 2 tbsp of maple syrup (or agave) for a touch of sweetness that complements the natural flavor of the butternut squash.
- Nuts: Adding a crunchy, nutty texture can elevate a simple dish like this. Try adding 1/2 cup of toasted and chopped pecans or walnuts for a delightful crunch and nutty undertone.
- Garlic Infusion: For a milder, roasted flavor you can add the essence of garlic by roasting a few garlic cloves on the pan along side the butternut squash (instead of garlic powder).
Made a little too much? That’s okay – we’re pros at the storage bit!
Refrigerate: These roasted butternut squash will last 3-4 days in the fridge. However, they won’t have that nice crunchy, caramelized texture unless you roast them briefly again.
Freeze: You can freeze this dish for up to 6 months. Cook it as you usually would, and then follow these instructions.
Reheat: We recommend thawing this dish in the fridge overnight. Once thawed, transfer to a pan and place it into a hot oven to heat through for around 10-15 minutes.
If that’s too slow, and you are okay with losing that caramelized texture, you can pop them in the microwave on medium for about 60 seconds.
Yes! Generally, you can freeze food once raw and again once cooked. Which means it’s perfect for those butternut squash cubes you froze fresh earlier this year.
These frozen roasted butternut squash cubes are great with some protein as a healthy, grab & go, mid-week lunch meal.