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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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 52 minutes
Servings 4 -6
Calories 147kcal
Author Rena


  • 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


  • 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!


  • 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. 


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