Go Back

Roasted Butternut Squash

Roasted butternut squash is cut into 1-inch cubes and baked until tender with browned edges. Olive oil, kosher salt, and black pepper bring out its naturally sweet flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

  • 1 butternut squash medium (about 2 pounds)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Peel the squash, cut it in half lengthwise, and scoop out the seeds.
  4. Cut the squash into 1-inch cubes and place them on the baking sheet.
  5. Drizzle the squash with olive oil, sprinkle with kosher salt and black pepper, and toss to coat.
  6. Spread the squash into a single layer.
  7. Roast for 25 to 35 minutes, turning the pieces halfway through, until tender and browned at the edges.

Notes

For the most even browning, spread the squash in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Melted butter can replace the olive oil if desired.