Roasted Butternut Squash is one of my favorite easy fall side dishes! The squash gets soft and tender in the middle, with golden, caramelized edges and a little sweetness from maple syrup. A sprinkle of cinnamon makes every bite feel extra cozy.
This is an easy side dish to add to just about any fall meal. And if you love butternut squash, be sure to try my Butternut Squash Soup for another cozy favorite!
Ingredients & Substitutions
- Butternut Squash: I used one large butternut squash, about 2 ½ to 3 pounds, peeled, seeded, and cut into 1-inch cubes. You can also use pre-cut butternut squash to save time.
- Olive Oil: Olive oil helps the squash roast and caramelize. You can use avocado oil or another neutral-flavored oil instead.
- Maple Syrup: Pure maple syrup adds a little sweetness and helps the edges caramelize. Honey can be used instead.
- Kosher Salt: Kosher salt brings out the flavor of the squash and balances the sweetness.
- Cinnamon: Cinnamon adds warm, cozy flavor that pairs beautifully with butternut squash.
- Black Pepper: A little black pepper adds just enough savory flavor to balance the maple syrup and cinnamon.
Tips for the Best Roasted Butternut Squash
- Cut the squash evenly. Try to keep the cubes close to 1 inch so they cook at the same rate. Smaller pieces may cook too quickly, while larger pieces will take longer.
- Do not overcrowd the pan. Give the squash some space between the pieces. This helps the edges turn golden and caramelized instead of steaming.
- Use a large baking sheet. A little extra room goes a long way when roasting vegetables. If your squash is crowded, use two baking sheets.
- Flip halfway through. Turning the squash helps it brown more evenly on all sides.
- Let it get golden. The deeper golden edges are where so much of the flavor comes from. Roast until the centers are tender and the edges are nicely browned.
FAQs
Do I have to peel butternut squash before roasting?
For this recipe, yes. The skin on butternut squash is tough, so it is best removed before cutting the squash into cubes.
Can I use pre-cut butternut squash?
Absolutely! Pre-cut squash is a great shortcut. Just make sure the pieces are close to the same size so they roast evenly.
Why is my butternut squash not caramelizing?
The squash may be too crowded on the baking sheet. Give the cubes plenty of space so the moisture can escape. If they are packed together, they will steam instead of getting those golden, caramelized edges.
Can I make roasted butternut squash ahead of time?
Yes. You can roast the squash a day ahead and reheat it before serving. It can also be served at room temperature, which makes it an easy side dish for entertaining.
Can I leave out the maple syrup or cinnamon?
Yes. You can leave out the maple syrup for a more savory roasted squash, or skip the cinnamon if you prefer. The olive oil, salt, and black pepper should stay for the best flavor and texture. You can also replace the cinnamon with a little garlic powder or your favorite savory seasoning.
What to Serve with Roasted Butternut Squash
Roasted Butternut Squash is an easy side dish for fall dinners and holiday meals. It pairs especially well with roasted turkey (like my Spatchcock Turkey), mashed potatoes, and sausage stuffing. The sweet, roasted squash adds a nice contrast to all of those savory sides.
Planning your Thanksgiving feast? Add this to my Thanksgiving Menu for an easy vegetable side that can be made ahead and reheated before dinner.
How To Store Roasted Butternut Squash
Refrigerator: Let the roasted squash cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Freezer: For longer storage, place cooled squash in a freezer-safe container or bag and freeze for up to 3 months. Thaw it in the refrigerator before reheating.
How to Reheat: For the best texture, reheat the squash in a 400°F oven for 10 to 15 minutes, or until warmed through. You can also reheat it in the microwave, but the edges will not be as crisp.
Roasted Butternut Squash
Ingredients
- 1 large butternut squash, about 2 ½ to 3 pounds, peeled, seeded, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. If needed, use two baking sheets so the squash can be spread out without overcrowding.
- Add the cubed butternut squash to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with salt, cinnamon, and pepper. Toss until the squash is evenly coated.
- Spread the squash in a single layer on the prepared baking sheet(s), leaving a little space between the pieces. This helps the squash caramelize instead of steam.
- Roast for 15 minutes. Carefully flip the squash, then continue roasting for 15 to 20 minutes, or until the edges are golden brown and the centers are fork-tender.
- Season with additional salt to taste, if needed. Serve warm or at room temperature.
Did you make this recipe?
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