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This Oven-Roasted Butternut Squash is an easy and healthy dish made with only 4 basic ingredients! You can serve it as a side, add toppings, or use it on pasta or salad. It’s the perfect vegetarian and vegan vegetable recipe for the fall and winter.
This recipe will show you how to make Roasted Butternut Squash in the oven with just 4 simple ingredients and makes for the perfect hassle-free side dish recipe. It’s a rich, filling winter squash that tastes so delicious! Plus butternut squash is dairy-free and gluten-free. It’s a winner recipe that both adults and kids like all season long. Get creative with the toppings you would like to add to these butternut squash while baking like pecans and maple syrup!
Looking for more ways to cook butternut squash? Try my Vegetarian Butternut Squash Mushroom Risotto or my recipe for Hasselback Butternut Squash.
Summary
- Fast and easy. This recipe only takes a few minutes of hands-on time. Then pop it in the oven to do the rest. So easy!
- Delicious! Roasting butternut squash in the oven brings out the slightly sweet, nutty flavors of the vegetable. It gets tender, golden, and irresistibly caramelized on the top.
Ingredients needed
Full measurements are found further down below in the recipe card. This is just a quick list of 4 simple ingredients you will need.
- Butternut squash: They come in different sizes and are always in season but mostly during the fall season.
- Olive oil: any other neutral oil works. Try using avocado oil
- Kosher salt: or sea salt
- Ground black pepper
- Water
How to make roasted butternut squash
- Preheat the oven to 400F.
- Cut the squash. Carefully cut the butternut squash in half on a cutting board using a sharp chef’s knife. Using a spoon, scoop out the seeds and discard them, then cut them again to have 4 long wedges or quarters. You do not need to peel the squash.
- Prep to cook. Place the quarters, cut side up, into a baking dish or a rimmed sheet pan. You may use parchment paper if you like for an easier cleanup. Drizzle with olive oil and generously sprinkle with salt and pepper. Using your clean hands, give it a quick rub all over. Pour a bit of water into the bottom of the dish.
- Bake. Transfer to the oven and roast for 35-45 minutes, or until fork tender.
- Check the water level. From time to time, check to make sure all the water hasn’t evaporated. Add a bit more water if needed, but not too much or it won’t caramelize.
- Broil. At the end, broil for a couple of minutes to give it a nice golden-brown top. Enjoy!
Recipe Tips
- Butternut squash: Choose squash that feels heavy for its size and isn’t bruised or punctured.
- You do not need to peel the squash
- Make sure you use a sharp knife and watch your fingers. Sometimes it is helpful to microwave to squash for like 2 minutes. I find this step makes it easier to cut through the squash.
- Don’t add too much water: Adding too much water during baking prevents the top from getting golden brown.
- Broil: The secret to getting a golden, slightly caramelized top is broiling it at the very end. This is one of the best parts of the squash!
- You may use these roasted squash to make Butternut Squash Mushroom Risotto, Butternut Squash Soup, or Chickpea Butternut Squash Curry.
Topping ideas
Oven-roasted butternut Squash is tasty all on its own, but it’s also delicious with toppings. Here are some topping ideas that go well with roasted winter squash.
- Spices – Cinnamon, nutmeg, or even a hint of cayenne would be delicious.
- Sweeteners – This squash is delicious with a sprinkle of brown sugar, a drizzle of maple syrup, or a drizzle of honey.
- Fresh Herbs: Try adding some chopped fresh herbs like rosemary.
- Nuts – Chopped walnuts, pecans, or pine nuts are good options.
- Cheese – Gruyere or goat cheese would add some tang to the sweet squash. You can sprinkle some shredded parmesan cheese as well.
- Add some Shredded meat – For extra protein, you can top the squash with shredded chicken or pork.
Frequently asked questions
When roasting a whole squash or large wedges, you do not have to remove the skin first. The skin will soften while it bakes and the flesh will pull away easily once it is done. If you are cutting the squash into small cubes before roasting, you need to remove the skin first.
Butternut squash can be served with chicken dishes, like our Lemon Garlic Oven-Roasted Whole Chicken or our Honey Mustard Chicken Breasts. It can also be served over pasta, on a salad, or in a quinoa bowl, like our Easy Quinoa Vegetable Bowl or this Black Bean Quinoa Salad.
Store in a sealed container in the fridge for 3-4 days. You can reheat squash in the microwave or oven.
More squash recipes
- Honey Roasted Butternut Squash
- Butternut Squash Mac and Cheese
- Healthy Butternut Squash Casserole
- Wild Rice and Squash Pilaf Stuffing
- Maple Roasted Butternut Squash
- HasselBack ButterNut Squash Recipe
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Oven-Roasted Butternut Squash
Equipment
- Chef's knife
- cutting board
Ingredients
- 1 medium to large butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- About ¼ cup water
Instructions
- Preheat the oven to 400F.
- Carefully cut the 1 medium to large butternut squash in half. Scoop out the seeds and discard them, then cut them again to have four long wedges or quarters.
- Place the quarters, cut side up, into a baking dish or a rimmed sheet pan. Drizzle with 2 tablespoons olive oil and generously sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Using your clean hands, give it a quick rub all over it. Pour a bit of water About ¼ cup water into the bottom of the dish.
- Transfer to the oven and roast for 35-45 minutes, or until fork tender.
- Check from time to time to make sure it doesn't burn as the water evaporates. Add a bit more water if needed, but don't add too much, we want the squash to still be able to caramelize on top.
- Broil for a couple of minutes to give it a nice golden-brown top. Enjoy!
Notes
- Butternut squash: Choose squash that feels heavy for its size and isn’t bruised or punctured.
- Don’t add too much water: Adding too much water during baking prevents the top from getting golden brown.
- Broil: The secret to getting a golden, slightly caramelized top is broiling it at the very end. This is one of the best parts of the squash!
- Storage: Store in a sealed container in the fridge for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
