Learn how to cook butternut squash the easy way! Peel your squash and then dice it into chunks, toss in olive oil and spices, and roast at 400ºF until fork tender.
Butternut squash is a favorite vegetable of mine because it’s slightly sweet, yet savory at the same time. Over the years of running a food blog, I’ve found that peeling and dicing your butternut squash and then roasting it at a higher heat is the best way to cook it.
Today, we’re taking a deep dive into how to cook butternut squash. Follow our simple steps (just 3 of them!) for perfectly roasted and caramelized butternut squash every time. Just peel, cube, and roast in the oven!
“I’ve roasted butternut squash before but found this recipe while searching for a sweet and spicy spice combination for my Thanksgiving side- loved the cumin and cinnamon together.”– Eliza
What You Need to Cook Butternut Squash
It doesn’t get much simpler than roasted butternut squash. You’ll need:
Salt + pepper
What does butternut squash taste like?
Butternut squash has the texture of a roasted sweet potato but is a bit softer. It tastes nutty, earthy, and slightly sweet.
Roasted Butternut Squash Variations
Our favorite way to jazz up butternut squash is with seasonings. In these photos specifically, we used a little cumin and cinnamon, but feel free to get creative! Feel free to use your favorite spices or any of these fun spice mixes – add to the squash in step 5.
Let the roasted butternut squash cubes cool completely. Once cool, transfer to an airtight container and refrigerate for up to 5 days. Warm up the squash before serving or enjoy it cold straight from the fridge.
We don’t recommend freezing roasted butternut squash. The texture becomes a little grainy when frozen, thawed, and reheated.
Make Ahead Roasted Butternut Squash
Store cubed butternut squash in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
Now that you know how to cook butternut squash, use it in any of these recipes:
Harvest Grain Bowl: The ultimate grain bowl is made with wild rice, roasted butternut squash, and a Brussels sprout slaw.
Preheat the oven to 400ºF. Prepare a baking sheet: line a baking sheet with parchment paper OR foil sprayed with nonstick cooking spray. You can also spray the baking sheet directly. Set aside.
Peel the butternut squash with a vegetable peeler. Place the peeled squash on a cutting board and use an extremely sharp knife to cut it in half, hotdog style. Don’t be afraid to put a little muscle into it!
Once cut in half, use a spoon to remove any seeds and flesh from the inside.
Cut the prepared squash however you’d like! We like to cut butternut squash into bite-sized pieces so it cooks faster. Make sure all of the pieces are approximately the same size so they roast evenly. Transfer the squash to the prepared baking sheet.
Drizzle with olive oil and season with salt and pepper. Use your hands to massage the oil and spices into the veggies.
Evenly spread the cubed squash onto the baking sheet. Make sure the cubes aren’t touching – if they overlap at all, they will not roast evenly.
Bake for 25-30 minutes, tossing the squash halfway.
Tips & Notes
Storage: Once the squash is cool, transfer to an airtight container and refrigerate for up to 5 days.
Make Ahead Instructions: Store cubed butternut squash in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
Squash: 1 large butternut squash will yield approximately 4 cups of cubed squash.
To Save Time: If you’re in a time crunch, pick up pre-cut butternut squash at the store. Simply add oil, seasonings, and roast!
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