5 5 Published Nov 11, 2023, Updated Oct 02, 2024 Since I’ve already shared how to roast delicata squash, how to make roasted acorn squash and delicious roasted kobucha squash, I figured it was finally time to share how to roast one of my favorite winter squashes – butternut squash! This is a great recipe to have in your back pocket because it’s perfect for meal prep and can be used in so many different recipes.
Why You’ll Love This Recipe
Simplicity at Its Best: With minimal prep and a straightforward cooking process, you’ll appreciate the ease of making this dish. Naturally Sweet: Roasting brings out the butternut squash’s inherent sweetness, making it a hit with all ages. Versatile Side: This dish pairs beautifully with a variety of main courses, from roasted meats to vegetarian entrees. Healthy Choice: Butternut squash is packed with vitamins, fiber, and antioxidants, offering a nutritious boost to any meal. Customizable: The basic recipe is a perfect canvas for your favorite herbs and spices, so you can tailor it to your taste.
Ingredients Needed
Roasted Butternut Squash Ingredients
butternut squash – you’ll need one medium-sized butternut squash for this recipe. You can usually find butternut squash year round but it’s in season in the fall and winter months. Look for a squash that is heavy for its size, has smooth, firm skin without many cuts or bruising. The bigger the base of the squash, the more seeds there will be. olive oil or avocado oil – helps get your squash cubes nice and crispy. I used olive oil, but avocado oil works just as well. sea salt and black pepper – we’re keeping things simple with just salt and pepper. These will enhance the squash’s natural flavors.
How to Roast Butternut Squash
How to Peel and Chop Butternut Squash
If you’ve never cooked with butternut squash before, prepping is the hardest part! While it is technically edible, butternut squash’s skin is pretty tough so it’s typically recommended that you peel it before roasting.
Sweet – For a sweet version, toss the cooked butternut squash cubes with a mixture of cinnamon and a splash of maple syrup or brown sugar. Additional seasonings – Add some garlic powder, onion powder, paprika, chili powder or dried herbs before air frying. It’s a great way to introduce a new flavor! Add fresh herbs – Toss in some fresh herbs like rosemary, oregano, sage, or thyme right after the squash comes out of the oven for some nice freshness. Spicy – For some heat add a dash of cayenne pepper or red chili flakes.
Here are my tips to make the peeling and chopping process less daunting.
Step 1: Using a vegetable peeler or knife, carefully peel the skin, getting as close to the end of the squash as possible. When peeling, stop when you get to the orange flesh, it’s usually only one layer.
Step 2: After peeling, cut the top and bottom of the squash and then cut the squash in half widthwise and lengthwise so the squash is quartered.
Another option is to leave the neck of the squash whole and cut it into rounds, then stack up the round and cut them crosswise (twice) to create cubes.
Step 4: Use a spoon to scrape the seeds (and gunk) out of each half. Discard the seeds or save and roast them up for a snack. At this point you’re ready to chop the squash into cubes. I like to do 1/2-1 inch thick cubes. I try to cut them as even as possible so that they all finish cooking around the same time.
What Does Butternut Squash Go With?
Butternut squash pairs with a ton of different things! Here are some ideas:
sweet spices: cinnamon, nutmeg, ginger and cardamom herbs: sage, rosemary, thyme produce: onions, parsnips, sweet potatoes, turnips, carrots, apples, pears proteins: chicken, turkey, sausage, eggs misc: rice, quinoa, pasta, pizza, pine nuts
I personally love making roasted butternut squash for meal prep and pairing it with a protein and a grain for an easy meal. If you want to try a more comprehensive recipe with roasted butternut squash, here are some of my go-to’s:
Roasted Butternut Squash Salad One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash Roasted Butternut Squash Pasta with Tahini Sauce Naan Pizza with Butternut Squash and Pesto
Storing Leftovers
Cool Down: Allow the roasted butternut squash to cool to room temperature before storing to prevent condensation that can lead to sogginess. Airtight Container: Place the cooled squash in an airtight container to keep out moisture and other flavors from the fridge. Refrigerate: Store the container in the refrigerator where the squash will keep well for up to 5 days. Freezing: For longer storage, roasted butternut squash freezes well. Spread the pieces on a baking sheet to freeze individually, and then transfer them into a freezer bag or container. This will prevent the pieces from clumping together, and you can enjoy them for up to 3 months. Reheating: When you’re ready to eat, reheat the squash in the oven or microwave until heated through. If using an oven, spreading it on a sheet and warming it at 350°F for a few minutes will help maintain its texture.
More Squash Recipes to Try:
Butternut Squash Pancakes Acorn Squash Breakfast Bowls with Yogurt Butternut Squash Red Lentil Stew Butternut Squash and Turkey Chili Butternut Squash Puree One Pan Tempeh Butternut Squash Bake Baked Butternut Squash Fries Butternut Squash Mac and Cheese Ground Beef and Squash Skillet
Be sure to check out all of the butternut squash recipes here on EBF!
