Learn how to easily roast butternut squash! Two methods are featured: how to roast a butternut squash whole, or cubed. You need just 4 simple ingredients, and the result is so easy and versatile! You can eat roasted butternut squash by itself, dip it into a sauce of your choice, or even use it to make butternut squash mac and cheese.
Preheat a conventional oven to 350 degrees F/400 degrees C and line a large baking tray with parchment paper.
Cut the butternut squash in half. You can remove the top and bottom to make this easier.
1 large butternut squash
Scoop out the seeds and discard them, or save them for roasting.
Lay the butternut squash flat side up on the baking tray. Drizzle with olive oil, and season generously with salt and pepper.
2 tbsp olive oil, ½ tsp salt, ½ tsp black pepper
Bake for 50 minutes in the preheated oven, until fully fork tender*.
To roast butternut squash cubes
Preheat a conventional oven to 350 degrees F/400 degrees C and line a large baking tray with parchment paper
Remove the top and bottom of the butternut squash. Next, cut it in half horizontally, and then once again vertically.
1 large butternut squash
Remove the seeds from the bottom half of the butternut squash, and discard/save them. Now use either a knife or a vegetable peeler to peel the butternut squash.
1 large butternut squash
Lay each section flat side down, and cut it lengthwise into rectangles. Then, turn them around and cut at a 90 degree angle to make the butternut squash cubes.
1 large butternut squash
Transfer the butternut squash cubes to a large mixing bowl. Drizzle with olive oil, season with salt and pepper, and mix together thoroughly.
2 tbsp olive oil, ½ tsp salt, ½ tsp black pepper, 1 large butternut squash
Arrange the butternut squash cubes on the baking tray in a single layer and bake in the preheated oven for 25 minutes, or until fully fork-tender.
Video
Notes
*Keep in mind that baking times will depend on the size of the butternut squash.How to store roasted butternut squashIn the fridge: You can keep roasted butternut squash in the fridge for up to 4 days in an airtight container. Eat cold, or reheat in the microwave.In the freezer: I would not recommend freezing roasted butternut squash. However, you can keep raw butternut squash cubes in the freezer for up to 3 months. Allow to thaw fully before seasoning and baking as normal.
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