Easy Roasted Butternut Squash Recipe

4.7 from 3 votes

Updated:

By Ollie Cartwright

Reading Time: 3 minutes

Natural sweetness with a caramelized exterior combined with the rich and creamy taste of butter…our Easy Roasted Butternut Squash is divine.

Easy Roasted Butternut Squash Closeup

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.

Can I Use Frozen Butternut Squash Cubes?

Yes! This recipe is perfect for previously frozen butternut squash.

Easy Roasted Butternut Squash Ingredients

Step 2: Place the butternut squash cubes into a bowl and drizzle olive oil over them. Toss to coat them fully.

Easy Roasted Butternut Squash Oil

Step 3: Season your oil covered butternut squash with the salt, pepper, Herbs de Provence, and garlic powder. Stir to coat fully.

Easy Roasted Butternut Squash Herbs 2

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.

Easy Roasted Butternut Squash Tray Roast

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.

Easy Roasted Butternut Squash Butter

Step 6: Plate roasted butternut squash, spoon browned butter over it, serve, and enjoy!

Easy Roasted Butternut Squash Plate Drizzle

Tweaks

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).

Storage

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.

FAQs

Can I Use Previously Frozen Vegetables for this Dish?

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.

Easy Roasted Butternut Squash Recipe

4.7 from 3 votes
Course: SidesCuisine: InternationalDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Recipe TagLine

Cook Mode

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Ingredients

  • 1 1 – Butternut Squash (medium: 2-3 lbs)

  • 4 tbsp 4 – Olive Oil

  • 1 tsp 1 – Salt

  • 1/4 tsp 1/4 – Black pepper

  • 1 tsp 1 – Herbs de Province

  • 1 tsp 1 – Garlic Powder

  • 4 tbsp 4 – Butter

Directions

  • Prep & Preheat
    Preheat oven to 220°C or 200°C fan (425°F or 400°F fan/convection) and cover baking sheet with parchment paper. Peel, de-seed (scoop out), and dice butternut squash into 1″ (2cm) pieces.
  • Coat
    Place butternut squash cubes into a bowl and drizzle olive oil over them. Toss to coat fully.
  • Season
    Season butternut squash with the salt, pepper, Herbs de Provence, and garlic powder. Stir to coat fully.
  • Bake
    Place seasoned butternut squash in a single layer on the lined baking sheet. Place in oven for 20-25 minutes, until squash is tender and begins to brown at the edges.
  • Brown the Butter
    While 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. Remove from heat and transfer to bowl.
  • Plate & Serve
    Plate roasted butternut squash, spoon browned butter over it, serve and enjoy!

Recipe Video

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