Roasted Butternut Squash

Name: Roasted Butternut Squash
Total time: 50 min
Yield: 4 servings
Ingredients: 1 large butternut squash (3 to 4 pounds), peeled if desired, halved, seeded and cut into 1-inch pieces (about 8 cups); 3 tablespoons extra-virgin olive oil or neutral oil (such as grapeseed); 1 1/2 teaspoons kosher salt (such as Diamond Crystal)

By Ali Slagle

Updated Oct. 15, 2024

Total Time: 50 minutes
Rating: 5(403)
Comments: Read comments

This is the simplest roasted butternut squash recipe, and it shows off the vegetable’s greatest qualities: custardy, sweet and nutty, with caramelized and crisp outsides. Cube the squash into 1-inch pieces, then drizzle generously with oil and salt. (If you’d like to use pre-cut pieces from the store, trim until they’re uniform in size for even cooking.) So that the squash browns efficiently, roast it on the bottom rack of a hot oven mostly on one side, then stir and cook for a few more minutes until tender. Squash this good can stand alone as a side dish, or costar in salad, soup, pasta or other meals. The roasted squash will keep, refrigerated, for up to 5 days. If you want to add ground spices, like spicy hot paprika or warming cinnamon, do so after the initial roasting when stirring. (You could also try Ali's roasted butternut squash with brown butter vinaigrette.)

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Ingredients

Yield:4 servings

1large butternut squash (3 to 4 pounds), peeled if desired, halved, seeded and cut into 1-inch pieces (about 8 cups)
3tablespoons extra-virgin olive oil or neutral oil (such as grapeseed)
1½teaspoons kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide

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Preparation

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Step 1
Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the squash with the oil and salt; spread into an even layer.
Step 2
Roast the squash on the bottom rack until golden-brown and the pieces release easily from the pan, 25 to 30 minutes. Stir (and add any ground spices if you like), spread into an even layer, and cook until tender, another 5 to 10 minutes. Let cool slightly on the sheet pan before eating.

Ratings

5 out of 5

403 user ratings

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Comments

Ann2 years ago

Microwave the whole squash on high for a few minutes. It makes it a lot easier to peel and cut up.....and then reduce time in the oven by a few minutes.

Mary2 years ago

Line the sheet pan w Parchment paper for easy cleanup!

AnnTexas2 years ago

Every week I cook this successfully with just 2 teaspoons of olive oil, kosher salt, black pepper and red pepper flakes. It's delicious as part of a tossed green salad with vinaigrette.

PK Sydney3 months ago

Accidental leftover winner… I cooked this last night — but there were only two of us so there was about half the squash leftover. I turned off the oven and left it there to put into a container after dinner, but after some much needed vino, I forgot to do so. In the morning, I discovered the oven was still on 😳 I’m visiting from Australia and didn’t switch from ‘Bake’ to ‘Off’, and although the temperature switch was at its lowest, on this 60s Hotpiint oven that means ‘Warm’. But, disaster averted! I know have these fabulous crunchy, caramelised and chewing squash pieces that are just ready to be thrown through a salad with perhaps some crispy bacon and a creamy dressing 😋

Shelley4 months ago

This an incredible and easy roasted squash. I follow the instructions but add Arizona Dreaming spice blend from Penzeys.

Gabrielle5 months ago

I like using the middle rack as I find it browns and carmelizes the cubes more evenly.

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