Oven-Roasted Butternut Squash

By Rena |

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. 

top view of roasted butternut squash slices

This recipe will show you how to make Roasted Butternut Squash in the oven with just 4 simple ingredients. It’s a rich, filling winter squash that tastes so delicious! Plus butternut squash is full of vitamins and antioxidants, and it’s packed with fiber. 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 our Vegetarian Butternut Squash Mushroom Risotto or our recipe for Hasselback Butternut Squash.

Why make this butternut squash recipe

  • 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! 
  • So healthy. Butternut squash is a winter squash packed with vitamin A and C, rich in other nutrients, and full of fiber. It’s a healthy vegetable that you can feel good about eating. 
  • 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.
side view of roasted butternut squash slices

Ingredients you’ll need

Full measurements are found further down below. This is just a quick list of ingredients you will need.

Butternut squash
Olive oil
Kosher salt
Ground black pepper
Water

Ingredients for oven roasted butternut squash on counter

How to make Oven-Roasted Butternut Squash

  • Preheat the oven to 400F.
  • Cut the squash. Carefully cut the butternut squash in half. Scoop out the seeds and discard, then cut it again to have 4 long wedges or quarters.
Half a butternut squash with seeds and half with seeds removed.
  • Prep to cook. Place the quarters, cut side up, into a baking dish or a rimmed sheet pan. 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 to the bottom of the dish.
Butternut squash cut into four wedges.
  • 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!
Wedge of roasted butternut squash with fresh herbs

Tips for making this winter squash recipe

  • 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!

Topping ideas

Oven-Roasted Butternut Squash is tasty all on it’s own, but it’s also delicious with toppings. Here are some topping ideas that go really 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. 
  • Nuts – Chopped walnuts, pecans, or pine nuts are good options. 
  • Cheese – Gruyere or goat cheese would add some tang to the sweet squash. 
  • Add some Shredded meat – For extra protein, you can top the squash with shredded chicken or pork.
Close view of golden brown edges on roasted butternut squash

FAQs

Do you have to peel a butternut squash before roasting it?

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.

Is roasted butternut squash good for you?

Yes! It’s packed with vitamins A and C, and it is a good source of magnesium and potassium. It is also a fiber-rich vegetable and has plenty of antioxidants. 

What do I serve with butternut squash? 

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.

How do I store roasted butternut squash?

Store in a sealed container in the fridge for 3-4 days. You can reheat squash in the microwave or oven.

Spoon scooping out soft roasted butternut squash

More tasty squash recipes

close up view of spoon scooping butternut squash

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top view of roasted butternut squash slices

Oven-Roasted Butternut Squash

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.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 52 minutes
Servings: 4 -6
Calories: 147kcal
Author: Rena

Ingredients

  • 1 medium to large butternut squash
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • About ¼ cup water

Instructions

  • Preheat the oven to 400F.
  • Carefully cut the butternut squash in half. Scoop out the seeds and discard, then cut it again to have 4 long wedges or quarters.
  • Place the quarters, cut side up, into a baking dish or a rimmed sheet pan. Drizzle with olive oil and generously sprinkle with salt and pepper.
  • Using your clean hands, give it a quick rub all over it. Pour a bit of water to 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

Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg
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