This roasted butternut squash is simple to make and perfect for a fall side dish, Thanksgiving side or to use in your favorite butternut squash recipes. It roasts in just 25 minutes! Plus, how to cut butternut squash, including step-by-step photos.
Roasting butternut squash in the oven brings out it’s sweet, nutty flavor and those browned, caramelized edges are just so good! In my recipe I keep the seasonings simple – the hardest part is peeling and cubing the squash, but I have tips to make that easier below!
To make the best butternut squash, you want to spread it out on the baking sheet so that the pan isn’t overcrowded. This will avoid soggy squash and give you those flavorful browned edges that make roasted vegetables so good! I use this roasted butternut squash in so many meals, like my Butternut Squash Salad, Butternut Squash Pasta and grain bowls.
How to Cut Butternut Squash
Many grocery stores carry pre-cut butternut squash, but for the freshest squash I prefer to peel and cube it myself. The secret to making this process easy is to use a sharp chef’s knife and a sharp vegetable peeler. Here are the simple steps I follow:
- Cut the stem and base end off of the squash. Then use a vegetable peeler to remove the skin.
- Cut the squash in half width-wise, at the point where it becomes narrower. Then slice the two pieces in half from top to bottom. Use a spoon to scoop out the seeds.
Don’t toss the seeds!
I love to roast butternut squash seeds for a crunchy, salty, nutritious snack. I follow my Roasted Pumpkin Seeds recipe, and I’ve included a note at the bottom of the recipe about how to adapt it for butternut squash seeds.
- Finally, chop the squash into cubes. I cut it into ¾-inch cubes for this recipe.
You Can Freeze it for Later
You can freeze peeled, cubed butternut squash for up to 9-12 months. Store it in an airtight container and you can cook it from frozen, adding a few extra minutes to the cook time. The texture will be slightly softer when cooking squash that has been frozen.
How to Cook Butternut Squash in the Oven
Choose a butternut squash that is firm and heavy for its size. You want the stem to be intact and the skin to be free of fine green lines, which mean the squash isn’t fully ripe. Choose a squash that is free of cuts, bruises and soft spots.
- Peel, seed and chop the squash into ¾-inch cubes using the steps above.
- Season the squash. Put the cubed squash in a large mixing bowl. Drizzle on olive oil, then sprinkle with salt, pepper and fresh thyme leaves (optional – the thyme adds a subtle earthy flavor but the squash is delicious without it too). Toss to coat the squash with the oil and seasonings.
- Bake in the oven. Spread the squash out in a single layer on a parchment paper-lined baking sheet. Try to leave a little bit of room in between each piece of squash. Bake at 400° F for 15 minutes, then use a spatula to flip the squash pieces and continue baking for 10-15 more minutes, until the squash is tender when pierced with a fork and lightly browned on the edges.
Make Ahead and Storage Tips
You can store roasted butternut squash in an airtight container in the refrigerator for up to 3-5 days or in the freezer for up to 6 months. Be sure to let the squash fully cool before storing in the fridge or freezer.
Roasted butternut squash is great for meal prep – you can roast a big batch on the weekend and use it throughout the week in salads, soups, pastas, grain bowls, or as a side dish.
Roasted Butternut Squash Recipe Variations
- Cinnamon-maple. Skip the fresh thyme and add 1/2 teaspoon of ground cinnamon and 1 tablespoon of pure maple syrup to the seasonings.
- For less prep, you can roast whole butternut squash halves, without peeling. Cut the squash in half lengthwise (do not peel) and scoop out the seeds. Season with olive oil or melted butter, plus salt and pepper. Place the two pieces cut side down on a parchment-lined baking sheet and bake in a 400° F for 35-45 minutes, until tender. After the squash cooks, you can easily scoop the flesh out of the skin.
Butternut Squash Recipes You’ll Love
- Butternut Squash Soup
- Wild Rice Salad
- Butternut Squash Mac and Cheese
- Butternut Squash Stuffed Shells
- Butternut Squash Lasagna
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Oven Roasted Butternut Squash
Ingredients
- 3 pound butternut squash
- 1 ½ tablespoons olive oil
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ½ teaspoon fresh thyme leaves, optional
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
- Peel, seed and chop the squash: First, slice off both the stem and bottom ends of the squash. Then use a sharp vegetable peeler to peel off the skin. Cut the squash in half width-wise, at the point where it becomes narrower. Then slice the two pieces in half from top to bottom. Use a spoon to scoop out the seeds (see note), then chop the squash into ¾-inch cubes. Place cubed squash in a large mixing bowl.3 pound butternut squash
- Drizzle on the olive oil. Sprinkle with salt, pepper and thyme leaves (if using). Toss to coat the squash with the oil and seasonings.1 ½ tablespoons olive oil, ¼ teaspoon fine sea salt, ⅛ teaspoon black pepper, ½ teaspoon fresh thyme leaves
- Spread the squash out on the baking sheet in a single layer with a bit of room in between each piece.
- Bake for 15 minutes, then use a spatula to flip the squash pieces and continue baking for 10-15 more minutes, until squash is tender when pierced with a fork and lightly browned on the edges.
Notes
- Yield: A 3 pound squash will make about 4 1/2 cups of cubed squash.
- Choosing butternut squash: Choose a butternut squash that is firm and heavy for its size. You want the stem to be intact and the skin to be free of fine green lines, which mean the squash isn’t fully ripe. Choose a squash that is free of cuts, bruises and soft spots.
- You can roast the seeds – see my Roasted Pumpkin Seeds recipe.
- To freeze raw butternut squash cubes: Store in an airtight container in the freezer for up to 9-12 months. You can cook the squash cubes from frozen, adding a few extra minutes to the cook time. The texture will be slightly softer when cooking squash that has been frozen.
- To store & freeze cooked squash: You can store roasted butternut squash in an airtight container in the refrigerator for up to 3-5 days or in the freezer for up to 6 months. Be sure to let the squash fully cool before storing in the fridge or freezer.
- Cinnamon-maple. Skip the fresh thyme and add 1/2 teaspoon of ground cinnamon and 1 tablespoon of pure maple syrup to the seasonings.
- For less prep, you can roast whole butternut squash halves, without peeling. Cut the squash in half lengthwise (do not peel) and scoop out the seeds. Season with olive oil or melted butter, plus salt and pepper. Place the two pieces cut side down on a parchment-lined baking sheet and bake in a 400° F for 35-45 minutes, until tender. After the squash cooks, you can easily scoop the flesh out of the skin.
I originally shared this recipe in October 2018. Post updated September 2025 with new photos, an improved recipe and more tips.
