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This oven-roasted butternut squash is an easy side dish made with only four basic ingredients. Cut the squash into large wedges so you don’t have to peel or cube it before roasting. It comes out tender inside with a lightly golden, caramelized top.
This recipe shows you how to make Roasted Butternut Squash wedges in the oven with just 4 simple ingredients, and it makes a perfect, hassle-free side dish. It’s a rich, filling winter squash that tastes so delicious! Plus, butternut squash is dairy-free and gluten-free. It’s a winner that both adults and kids will love all season long.
Looking for more ways to cook butternut squash? Try my Vegetarian Butternut Squash Mushroom Risotto or my Hasselback Butternut Squash.
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 and Black Pepper
Do you need to peel butternut squash before roasting it?
You do not need to peel butternut squash when roasting it in large wedges. The skin helps the wedges hold their shape as they cook. Once roasted, you can eat the softened skin or scoop the tender flesh away.
If you are cutting butternut squash into small cubes, peel it first.
How to Roast Butternut Squash Wedges
- 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 it again into 4 long wedges or quarters. You do not need to peel the squash.
- Prep to cook. Place the quarters, cut-side up, in a baking dish or rimmed sheet pan. You may use parchment paper for easier cleanup. Drizzle with olive oil and generously sprinkle with salt and pepper. Using clean hands, rub it all over. Pour a bit of water into the bottom of the dish.
- Bake. Transfer to the oven and roast for 35 to 45 minutes, or until fork-tender.
- Check the water level. From time to time, check that no water has evaporated. Add a bit more water if needed, but not too much, or it won’t caramelize.
- Broil. At the end, broil for a few minutes to get a nice golden-brown top. Enjoy!
How do you know when butternut squash is done?
Roasted butternut squash is ready when the thickest part is completely tender. Insert a fork or the tip of a small knife into the flesh. It should slide in easily, with no resistance.
The top should also look lightly golden. If the squash is tender but still pale, broil it for a minute or two.
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
- Use a sharp knife and watch your fingers. Sometimes it is helpful to microwave the squash for about 2 minutes. I find this step makes it easier to cut through the squash.
- Don’t add too much water: Too much water during baking prevents the top from browning.
- Broil: To get a golden, slightly caramelized top, broil 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.
Ways to season Roasted Squash Wedges
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 – Looking for a sweeter holiday version? Try my maple-roasted butternut squash or honey-roasted butternut squash with feta.
- Fresh Herbs: Try adding some chopped fresh herbs like rosemary.
- Nuts – Chopped walnuts, pecans, or pine nuts are good options.
- Cheese – Gruyère or goat cheese would add some tang to the sweet squash. You can also sprinkle on shredded Parmesan cheese.
- Add some Shredded meat – For extra protein, you can top the squash with shredded chicken.
Ways to use roasted butternut squash
These wedges can be served directly from the oven as a simple vegetable side. You can also scoop out the cooked flesh and use it in:
- Butternut squash soup
- Pasta sauce
- Risotto
- Curry
- Grain bowls
- Salads
- Mashed butternut squash
- Homemade squash puree
This is also a helpful way to roast squash before using it in another recipe because you do not have to peel or cube it while it is raw.
Frequently asked questions
When roasting a whole squash or large wedges, you don’t need 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 cut the squash into small cubes before roasting, 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.
Yes. Cut the squash into wedges, remove the seeds, and refrigerate it in a covered container for up to 2 days. Add the oil and seasonings just before roasting.
Too much water or an overcrowded pan can keep it from browning. Arrange the wedges with space around them and use only a small amount of water. If the squash is tender but pale, broil it briefly at the end.
Yes, the skin is edible and softens during roasting. You can eat it or scoop the flesh off, depending on your preference.
More Squash recipes
- Butternut Squash Mac and Cheese
- Healthy Butternut Squash Casserole
- Wild Rice and Squash Pilaf Stuffing
- HasselBack ButterNut Squash Recipe
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Storage and reheating
Let the roasted squash cool completely, then refrigerate in an airtight container for up to 4 days.
Reheat the wedges in a 375°F oven until warm. You can also microwave them, but the oven will give you a better texture.
You can remove the cooked flesh from the skin and freeze it in an airtight container. After thawing, it works well in soups, purees, and sauces. The wedges may soften after freezing, so they are best enjoyed fresh when served as a side dish.
You may also like
- Baked Smashed Sweet Potatoes
- Pumpkin Hummus
- Cheesy Garlic Bread
- Chicken and Rice Meal Prep
- Roasted Honey Glazed Carrots
- Grilled Lemon Garlic Asparagus
- Herbed Potato Salad
- Pumpkin Mac and Cheese
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Oven-Roasted Butternut Squash Wedges
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 it again into four long wedges or quarters.
- Place the quarters, cut-side up, in a baking dish or 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.
- With clean hands, rub it quickly all over. Pour about 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
- Choose a firm butternut squash that feels heavy for its size.
- There is no need to peel the squash when cutting it into wedges.
- If it is difficult to cut, microwave it for 2 to 3 minutes first.
- Cut the wedges evenly, so they cook at the same rate.
- Pour the water into the bottom of the dish, not over the squash.
- The squash is ready when a fork slides easily into the thickest part.
- Broil for 1 to 2 minutes at the end for a more golden top.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
