A simple, cozy side dish made from tender roasted butternut squash cubes tossed with olive oil, garlic, salt and pepper. I love how naturally sweet and rich the squash becomes in the oven, making it perfect for fall dinners or holiday spreads.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly easy yet tastes like something much more involved. The squash caramelizes as it roasts, giving it a slightly nutty flavour and soft, creamy texture. I also appreciate how versatile it is — I serve it as a side dish, mix it into salads, or add it to bowls for extra comfort and colour.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 medium butternut squash (about 2–2.5 pounds)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon coarse black pepper
Directions
Preheat the oven to 400°F (200°C).
Peel the squash, remove the seeds and cut it into 1-inch cubes.
Toss the cubes in a large bowl with olive oil, garlic, salt and pepper until fully coated.
Spread the cubes on a baking sheet in a single layer.
Roast for 28–30 minutes, until the squash is tender and lightly browned at the edges.
Serve warm.
Servings And Timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Add a drizzle of maple syrup or honey for a sweeter, caramelized version.
Toss in fresh rosemary, sage or thyme before roasting for an herb-infused flavour.
Sprinkle smoked paprika or chili flakes if I want a lightly spicy twist.
Roast halved squash instead of cubed if I plan to mash or puree the flesh afterward.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5–6 days.
To freeze, I let the squash cool, freeze the cubes in a single layer, then transfer them to a freezer bag — they keep well for up to 3 months.
To reheat, I prefer warming them in the oven at 350°F (175°C) to bring back some crispness, but a skillet or microwave works too.
FAQs
How do I choose a good butternut squash?
I look for one that feels heavy for its size with firm, smooth skin and no soft spots. A longer neck usually means more usable flesh.
Do I need to peel the squash?
I always peel it because the skin becomes tough when roasted, even though it’s technically edible.
Can I use frozen squash cubes?
Yes, I can roast frozen cubes, but I spread them out well so they roast rather than steam.
What size should the cubes be?
I cut them into about 1-inch cubes so they cook evenly and roast properly without drying out.
Can I prepare this ahead of time?
Yes, I often peel and cube the squash a day in advance and roast it when needed. Roasted squash also reheats nicely for holiday meals.
Conclusion
I turn to this roasted butternut squash recipe again and again because it’s simple, flavourful and always dependable. It fits effortlessly into weeknight dinners and holiday menus alike. I enjoy how easy it is to customize and how beautifully it complements almost any meal.
Tender, caramelized cubes of roasted butternut squash tossed with olive oil, garlic, salt, and pepper. A simple, cozy side dish perfect for fall dinners and holiday spreads.
Ingredients
1 medium butternut squash (about 2–2.5 pounds)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon coarse black pepper
Instructions
Preheat oven to 400°F (200°C).
Peel, seed, and cut the squash into 1-inch cubes.
In a large bowl, toss cubes with olive oil, garlic, salt, and pepper until evenly coated.
Spread in a single layer on a baking sheet.
Roast for 28–30 minutes until tender and edges are lightly browned.
Serve warm as a side or mix into salads or bowls.
Notes
Add maple syrup or honey for a sweeter version.
Include rosemary, thyme, or sage for herbal depth.
Use smoked paprika or chili flakes for a spicy variation.
