Oven-Roasted Butternut Squash

ll be honest – butternut squash used to intimidate me. Those big, oddly-shaped gourds would sit in my grocery cart while I wondered if I’d mess up cooking them.

For years, I stuck to pre-cut pieces because dealing with a whole squash seemed too complicated. But then my neighbor showed me how simple roasting butternut squash could be. No fancy techniques or special tools required – just basic prep work and some time in the oven.

Now it’s one of my go-to side dishes, especially during those cooler months when I’m craving something warm and comforting from the kitchen.

Why You’ll Love This Roasted Butternut Squash Recipe

• Simple ingredients – You only need 6 basic ingredients that you probably already have in your pantry to make this tasty side dish.
• Sweet and savory flavor – The combination of brown sugar, cinnamon, and a hint of cayenne creates a perfect balance that makes this squash completely irresistible.
• Hands-off cooking – Once you’ve seasoned the squash and popped it in the oven, you’re free to prepare the rest of your meal while it roasts to perfection.
• Healthy side dish – This recipe is naturally gluten-free, vegan-friendly, and packed with vitamins A and C, making it a nutritious addition to any meal.

Possible Ingredient Alternatives

If you’re looking to switch things up with this roasted squash recipe, there are several easy swaps you can make.

• While butternut squash gives the best results, you can use other winter squash varieties like acorn, kabocha, or even sweet potatoes as alternatives.
• The olive oil can be replaced with melted coconut oil or avocado oil.
• You can skip Maple syrup or honey work great in place of brown sugar for that touch of sweetness. You can also leave out the sugar altogether.
• As for the spices, skip the cayenne if you don’t like heat, and you can experiment with nutmeg or pumpkin pie spice instead of cinnamon for a different warm flavor profile.

How to Know When the Roasted Butternut Squash is Done

The easiest way to check if your butternut squash is perfectly roasted is to poke a few pieces with a fork – they should be tender enough that the fork slides in easily without any resistance.

The edges of the squash cubes should be caramelized and lightly browned, but not burnt. You can also look for some slight wrinkling on the surface of the squash pieces, which shows they’ve released excess moisture and concentrated their natural sweetness.

If you’re still unsure, try tasting a piece – it should be soft all the way through with no crunchiness in the center.

What to Serve With Roasted Butternut Squash?

This sweet and slightly spicy roasted butternut squash makes a perfect side dish that goes really well with simple roasted chicken or pork chops.

For a vegetarian meal, try serving it over a bed of quinoa or wild rice with some toasted pecans on top – the nutty flavors work so well together!

If you’re making this for a holiday dinner, it pairs beautifully with other classic sides like green beans, brussels sprouts, or a fresh arugula salad.

You can also toss the leftovers into a grain bowl for lunch the next day with some chickpeas and a drizzle of tahini.

Storage Instructions

• Store and reheat: Leftover roasted butternut squash keeps really well in the fridge for 4-5 days when stored in an airtight container. You can easily reheat it in the microwave for 1-2 minutes or pop it back in the oven at 350°F for about 10 minutes to get those slightly crispy edges again.
• Make ahead: If you’re planning ahead, you can cut up the squash into cubes and store them raw in the fridge for up to 3 days before roasting – just keep them in a sealed container or zip-top bag.
• Freeze: While technically you can freeze roasted butternut squash, I find the texture gets a bit soft after thawing, so I’d recommend enjoying it fresh instead.

Preparation Time	15-25 minutes
Cooking Time	35-45 minutes
Total Time	50-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 2-4 g
• Fat: 15-20 g
• Carbohydrates: 45-55 g

Ingredients

• Butternut squash cubes
• Olive oil
• Brown sugar
• Cinnamon
• Salt
• Cayenne pepper

Step 1: Prepare the Butternut Squash

Begin by cutting the stem and bottom ends off the butternut squash.

Slice the squash in half lengthwise.

Using a heavy-duty peeler, carefully remove the skin until you reveal the bright orange flesh, making sure to peel away any tough green streaks.

With the larger end of the squash, cut it in half and use a spoon to scoop out the seeds.

You may choose to reserve and roast the seeds for a snack.

Step 2: Cube the Squash

After the squash is peeled and seeds are removed, proceed to cut the squash halves into evenly sized cubes.

Ensuring uniformity in size will help the cubes cook evenly in the oven.

Step 3: Preheat the Oven

Set your oven to preheat at 425°F (220°C).

This temperature will ensure the squash cubes roast to perfection, becoming tender with lightly browned edges.

Step 4: Season the Squash Cubes

In a mixing bowl, combine the squash cubes with a generous amount of olive oil.

Add some brown sugar, cinnamon, salt, and a pinch of cayenne pepper for a hint of heat.

Toss the cubes until they are well coated with the oil and seasonings.

Step 5: Arrange and Roast the Squash

Spread the seasoned squash cubes onto two foil-lined baking sheets in a single layer.

Make sure not to overcrowd the cubes to allow them to roast evenly.

Place the baking sheets in the preheated oven.

Roast the squash for 35 to 45 minutes, turning the cubes once and rotating the pans halfway through cooking.

The squash should be tender, and the edges should be lightly browned when done.

Enjoy your roasted butternut squash as a delicious side dish or snack!