I’ll admit, I used to find butternut squash a little intimidating. Once I figured out how easy it is to roast, it quickly became one of my favorite side dishes to prepare. The natural sweetness paired with warm spices and just a touch of heat makes this recipe both comforting and flavorful. It’s the kind of dish I love to serve during cooler months or as part of a cozy holiday spread.

Oven-Roasted Butternut Squash

Why You’ll Love This Recipe

I like how simple this recipe is – I only need six pantry staples to make it. The balance of sweet and savory flavors always wins me over, especially with the caramelized edges that form while roasting. I also enjoy how hands-off it is once I get the squash in the oven, leaving me free to focus on the rest of my meal. On top of that, it’s naturally healthy, full of vitamins, and fits into a wide variety of diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash cubes
Olive oil
Brown sugar
Cinnamon
Salt
Cayenne pepper

Directions

I start by trimming the stem and base of the butternut squash. Then I slice it in half lengthwise.
Using a peeler, I remove the skin until only the bright orange flesh remains. I scoop out the seeds from the larger end.
I cut the squash into evenly sized cubes so everything roasts at the same pace.
I preheat my oven to 425°F (220°C).
In a mixing bowl, I toss the cubes with olive oil, brown sugar, cinnamon, salt, and cayenne pepper.
I spread the squash on two foil-lined baking sheets, keeping them in a single layer.
I roast for 35–45 minutes, flipping once and rotating pans halfway through, until the cubes are tender and the edges are caramelized.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 15–25 minutes
Cooking time: 35–45 minutes
Total time: 50–70 minutes

Variations

Sometimes I swap the butternut squash for acorn or kabocha squash, or even sweet potatoes for a twist. Instead of olive oil, I might use avocado or coconut oil. If I don’t have brown sugar, maple syrup or honey works beautifully for sweetness—or I leave it out for a more savory side. I like experimenting with spices too, using nutmeg or pumpkin pie spice in place of cinnamon.

storage/reheating

I keep leftovers in an airtight container in the fridge for 4–5 days. When I reheat, I prefer the oven at 350°F for 10 minutes to bring back the crisp edges, but the microwave works in a pinch. I often prep the squash in advance by cubing it and storing it raw in the fridge for up to 3 days. While freezing is possible, I find the texture softer after thawing, so I enjoy it fresh whenever I can.

FAQs

How do I know when the squash is done?

I check with a fork – it should slide in easily, and the edges should be caramelized but not burnt.

Can I roast the squash without peeling it?

I like peeling mine for tenderness, but technically the skin is edible once cooked. It just won’t be as soft.

What can I serve with roasted butternut squash?

I usually serve it with roasted chicken, or I make it part of a vegetarian meal with quinoa, wild rice, or a fresh green salad.

Can I make this recipe ahead of time?

Yes, I often cube the squash a day or two in advance, then roast it fresh when I’m ready to serve.

Is this recipe healthy?

Yes, it’s naturally gluten-free, vegan-friendly, and full of vitamins A and C. I also control the sugar and oil to keep it as light as I like.

Conclusion

Roasted butternut squash has become a staple in my kitchen. It’s simple, versatile, and brings out the best of fall and winter flavors. I like how easy it is to adapt the seasoning, and I never get tired of those golden, caramelized edges. Whether I’m cooking for a weekday meal or a holiday table, this recipe always feels like the perfect side.