Roasted butternut squash is one of the easiest fall side dishes you can make. The hardest part is cutting the squash, but Kare from Kitchen Treaty has a lovely little tutorial about cutting up butternut squash without losing a limb, so I'll direct you over there for that. Once your butternut squash is cut, you toss it in a little oil (anything with a high smoke point works), season it, and pop it in the oven for 30–40 minutes at 400°F, stirring every 10–15 minutes. While the butternut squash is roasting, you can work on your main dish because (other than the stirring) roasted butternut squash is a pretty hands-off endeavor. That's the best kind of side dish, isn't it?
Here are 4 ways to roast butternut squash:
Spicy Cholula
I've already done butternut squash with sriracha, so this time I used cholula. Toss the squash with oil, a little bit of cholula, and salt. Just before serving, you can scatter some coarsely chopped cilantro leaves over the squash. Although I haven't tried it myself, I think a squeeze or two of lime juice would work well on this too.
Sesame Tamari
Toss your butternut squash with oil and tamari, then transfer it to a baking sheet that's been lined with parchment paper. When the squash is done, drizzle a small amount of toasted sesame oil over the top and sprinkle with sesame seeds.
Cinnamon
The classic! I love making butternut squash fries and cubes and sprinkling them with cinnamon. A few years ago, I think we had these at least once a week as a side with veggie burgers.
Maple-Cayenne
After tossing your butternut squash cubes with a little oil and salt, drizzle them with maple syrup and sprinkle them with cayenne pepper. Not too much, unless you like things really spicy! You'll want to spray your baking sheet with extra oil or line it with parchment paper to keep the squash from sticking.
What's your favorite way to make butternut squash?
Anele @ Success Along the Weigh says
Wow, the maple cayenne sounds like my favorite. I suspect it would also be good with berbere which I just discovered last week. That stuff has a mighty kick with a whole array of flavors that I likened to "Jackie Chan to your tastebuds." 🙂
Kiersten says
I don't think I've ever cooked with berbere--I should pick some up next time I'm at the spice store!
Alexis @ Hummusapien says
I love maple cinnamon, but I've never though of adding cayenne to the mix. Love this!
Dixya @ Food, Pleasure, and Health says
i just did sriracha last night and now looking forward to maple cayenne version. Thanks for new ideas 🙂
Mallory @ Because I Like Chocolate says
All of them sound good but I think I will try the sesame tamari first, it sounds the most exotic!
Julie says
I feel like a terrible food blogger for not knowing what cholula is...enlighten me?
Kiersten says
It's a hot sauce--you can usually find it at any grocery store and they have a few different flavors. 🙂 I first had it at a restaurant that has cholula potato chips as an appetizer and OH MAN are they good.
Louisa says
What a fab collection of butternut flavourings! I adore roasted butternut but usually just stick with boring old olive oil, salt & pepper. Though I do sometimes add chopped rosemary too. Or when I'm feeling really whacky a pinch or two of smoked paprika. Fab post!
Kiersten says
I love butternut squash with rosemary! I'm going to have to give smoked paprika a try too. 🙂
Maria Tadic says
Mmmm the sesame tamari version looks awesome!! Nice & salty...just the way I like my squash! Will try!
Erica {Coffee & Quinoa} says
This is the perfect post for me right now, because butternut squash seems to be all I can think about! We had a mashed version last night with apples, onions, cinnamon, cumin, coriander, cayenne, and maple syrup. It is seriously to die for. I am loving these variations, and can't wait to try the tamari one out especially!
Kiersten says
Ooh, that mashed butternut squash sounds delicious! 🙂
Abby@TheFrostedVegan says
I've never gone the sweet route, but I think it's high time I tried!
deb vermillion says
i use the tamari but also add nutritional yeast and instant smoke...really dood
Kiersten says
I love liquid smoke! 🙂
Angie@Angie's Recipes says
You don't see pumpkin or squash in the supermarkets any more once the halloween is over....:-(
Kiersten says
Aw, we have it here! Well, pumpkins are harder to find, but winter squash are still around. 🙂
Ronnie Fein says
wow, wow, wow, I can't believe I actually have been cooking winter squash in similar ways and they are SOOOOOO delicious. I love the sriracha and maple (I used honey) cayenne.
Kiersten says
I love honey-glazed butternut squash too! 🙂
Hannah @ CleanEatingVeggieGirl says
That sesame version sounds awesome! Now I totally want to start adding butternut squash to Asian dishes!
Kiersten says
Winter squash is really good in Thai curries too! 🙂
Archana @ FeedingTheFoodie says
thanks for the new ideas! I have a lot of butternut squash sitting in my crisper! I can try a couple of these here.
Marta @ What Should I eat for breakfast today says
Whenever I make it I ask my partner to cut it 😀 I'll try one with sesame next time 🙂
Kiersten says
Me too! 😀
Kathryn says
Love roasted squash! I make a similar sesame seed one and it's so good - lots of asian flavours in there which go so well with the sweetness of the squash. Thanks for the inspiration, can't wait to try the other ways!
Joy // For the Love of Leaves says
Maple cayenne! I love anything sweet and spicy!
Kiersten says
Maple cayenne is really good with Brussels sprouts too. 🙂
Laura (Tutti Dolci) says
I love butternut squash, these variations all sound good! Yes, the hardest part is cutting one up - I have a nice cut out of my thumb which attests to that fact ;).
Kiersten says
My husband did that once a few years ago! We thought he'd need stitches. :/
Arthur in the Garden! says
Yummy!
Natalie @ Once Upon a Cutting Board says
I usually just roast my squash with basic olive oil, salt, and pepper but that's because I'm usually putting it in some other dish .. I've never thought of all the flavouring possibilities when you eat squash on its own!
Katy says
Great ideas for mixing it up with butternut squash. Maple cayenne, that one sounds perfect for me. But on the other hand, I'm a huge srirarcha fan so I think I will have to try that too!
Kiersten says
I make sriracha butternut squash fries all the time--perfect side dish for a sandwich or burger! 🙂
Jenn says
Thanks for the ideas! I've never made them this way. Usually I make butternut squash soup or break out the spiralizer to turn them into "noodles."
Kiersten says
I have a spiralizer, but it never occurred to me to use it on butternut squash! Duh. I need to do that!
Kare @ Kitchen Treaty says
Thanks so much for the tutorial shout-out! Whenever I cut up a squash now, I am terrified I've jinxed myself and I'm going to cut off a finger. I wish I was kidding! 😉
I LOVE the idea of tossing cinnamon with butternut squash and I am having a total V8 forehead bop moment. Can't believe I've never done that!
Kiersten says
Chris cut himself really badly on butternut squash and for a long time afterwards, he would get nervous whenever he had to cut it. I think he's finally gotten over it though. 🙂
Lisa @ Greek Vegetarian says
Thanks for some great squash roasting ideas Kiersten. The maple cayenne mix is giving me goose bumps! Definitely going to try this on the weekend.
Kiersten says
I hope you like it! 🙂
Shirley says
I have a butternut squash sitting on my counter waiting to be used! I usually cut it into planks kind of like fries, and just roast with salt, pepper, and olive oil. Simple, but so good, especially where the parts get caramelized and crispy. But the one on the counter is destined for that cinnamon option. Or maybe the maple cayenne? Maybe half and half?
Kiersten says
I do butternut fries too and you're right, the best part is the ends that get all crispy and delicious. 🙂 Put cinnamon on them next time!