Easy Roasted Butternut Squash
Perfectly roasted butternut squash with crispy caramelized edges and a creamy center. Just 4 simple ingredients and 40 minutes for this versatile fall side dish.
Ingredients
- 1 medium butternut squash about 2-3 lbs, peeled, seeded, and cubed into 1-inch pieces
- 2-3 tablespoons extra-virgin olive oil for drizzling; use quality oil
- 1/2-1 teaspoon sea salt adjust to taste
- 1/4 teaspoon black pepper freshly ground preferred
- 2 tablespoons fresh parsley optional garnish, chopped
Instructions
Prep the Butternut Squash
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place a damp kitchen towel under your cutting board to create a stable cutting surface. Using a sharp chef's knife, trim both ends of the squash to create flat surfaces.
- Stand the squash upright and carefully slice downward to remove the skin in long strips. Work slowly and keep your fingers away from the blade.
- Cut the squash in half lengthwise. Using a sturdy spoon, scrape out all the seeds completely from the bulbous bottom part.
- Dice the flesh into uniform 1-inch cubes. Similar sizing helps everything cook at the same rate.
Roast the Squash
- Spread the cubed squash across the prepared baking sheet in a single layer. Give each piece some breathing room to prevent steaming.
- Drizzle olive oil generously over the squash. Use your hands to toss everything together, making sure each cube gets coated with oil.
- Season generously with salt and freshly cracked pepper.
- Roast in the preheated oven for 30-35 minutes. At the 15-minute mark, open the oven and give everything a good stir to ensure even browning on all sides.
- The squash is done when the edges turn golden brown and slightly crispy, and the flesh is fork-tender but still holds its shape.
- Remove from the oven and let rest for a few minutes. If using parsley, sprinkle it over the hot squash right before serving. Add a final pinch of flaky sea salt if desired.
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. Freeze in freezer bags for up to 3 months.
Reheating: For best results, reheat in a skillet over medium heat with a bit of oil or butter to restore the crispy exterior. Microwave works but won't be as crispy.
Variations: Add rosemary or thyme before roasting, try smoked paprika for a smoky version, or toss with cumin and coriander for a Middle Eastern twist. For a sweet variation, drizzle with maple syrup and add cinnamon with toasted pecans.
Pro Tips: Don't crowd the pan or the squash will steam instead of roast. Save and roast the seeds separately at 350°F for 15 minutes for a crunchy snack.