Roasted Butternut Squash

Learn how to cook butternut squash perfectly every time! Enjoy roasted butternut squash as a simple side dish, or add it to fall soups, pastas & more.

Roasted butternut squash

If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October rolls around. But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there. When I’m not making soup, I like to simply roast butternut squash. Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. If you’ve never roasted butternut squash before, you have to try it this fall!

Today, I’m sharing my go-to roasted butternut squash recipe. It’s super easy – it requires 4 ingredients (squash, salt, pepper, and olive oil) and 10 minutes of active prep – but it’s delicious nonetheless. It’s good enough to enjoy on its own as a side dish, but it also amps up the fall flavor in all sorts of recipes – bowls, salads, soups, and more! Let’s cook.

How to peel butternut squash

How to Cook Butternut Squash

Making roasted butternut squash is easy! Here’s what you need to do:

Start by peeling the squash. Peeling winter squash can be intimidating, but don’t let butternut scare you. The skin is smooth and relatively thin, and it isn’t ridged. To peel it, use a good vegetable peeler, and work downwards from the stem, peeling off long strips. Use short strokes to trim off any remaining skin at the base of the squash. That’s it!

Butternut squash

Next, cut the squash. Chop off the stem and slice the squash in half vertically. Set the cut side of the halves facing up, and use a spoon to scoop out the seeds. If your squash is too hard to safely cut, pop it in the microwave or warm it in the oven for a few minutes until slightly softened.

Scooping seeds out of butternut squash

Discard the seeds, and dice the remaining squash into 1-inch cubes. You might get some funky shapes around the base of the squash, where the seeds were scooped out. Just do the best you can to cut the pieces evenly – the closer they are in size, the more evenly they’ll cook.

How to cut butternut squash

Finally, it’s time to bake! Spread the cubed squash in a single layer on a baking sheet lined with parchment paper. Drizzle it with olive oil, and toss it with generous pinches of salt and pepper (note: a sprinkle of fresh rosemary or thyme at this step would also be delicious). Make sure to leave a little space between each cube – this way, the squash will get nicely crisp and brown in the oven.

Transfer the baking sheet to a 400° oven and bake for 30-35 minutes, until the squash is tender and golden brown. Then, enjoy!

How to roast butternut squash

What to Do with Roasted Butternut Squash

Golden brown and caramelized, baked butternut squash is delicious on its own as a simple side dish. Just sprinkle it with chopped parsley, and serve! But your options don’t end there. There are a tons of ways to use roasted butternut squash. Here are a few of my favorites:

Let me know what butternut squash recipes you try!

How to cook butternut squash

More Favorite Roasted Veggies

If you love this baked butternut squash, try roasting one of these vegetables next:

Roasted butternut squash

Roasted Butternut Squash

rate this recipe:
5 from 11 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves 4
Learn how to roast butternut squash perfectly every time! Serve it as a simple side dish, or add it to salads, bowls, soups, and more.


  • 1 butternut squash, peeled, seeds scooped, and cubed
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • Chopped parsley, optional, for garnish


  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

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Rate this recipe (after making it)

  1. Varda

    Did it with fresh Rosemary leaves, smels great looks wondelful.

  2. Gayle Rorvik

    5 stars
    This was so good, we wished that butternut squash was bigger! That was a couple days ago- got a bigger one and it’s in the oven. Will change a bit for variety – will add a couple garlic cloves at the end, pumpkin seeds and sunflower seeds, use rosemary in place of parsley. Great recipe, thank you!

  3. Elizabeth

    Don’t discard the seeds, rinse them and toast as you would pumpkin seeds. They are even better than pumpkin seeds!

  4. Babs

    I make it similar, my local market sells them already cut it’s a bit more expensive but you don’t have to cut the whole thing yourself, I usually have to make the pieces smaller though. I put oil and cinnamon and nutmeg and a bit of salt. I’m allergic to pepper so I avoid it when I can. I usually use a 350° oven but I think I will try the 400° oven next time I make it.

  5. Diane

    I roasted the butternut squash then used the ingredients from your butternut squash soup. It was savory and perfect comfort soup!

  6. Lisa

    Save those seeds! On impulse, thinking of pumpkin, I did this, and they’re delicious roasted and salted:)

    • Jeanine Donofrio

      good idea! 🙂

  7. Sabrina

    great to know the best way to make butternut squash the right way every time, thank you

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.