Roasted Butternut Squash

This roasted butternut squash recipe is the perfect side dish for any fall or holiday dinners.  Roasting brings out the natural sweetness of the squash then simple ingredients of cinnamon and maple syrup add such cozy flavors. 

My Favorite Butternut Squash Recipe

I used to be very intimidated by those “other” squashes in the produce department. By “other” I mean anything other than your basic yellow summer squash. All that changed when I ordered it as a side dish at a restaurant while vacationing in Maine and I instantly fell in love!

Below are instructions for roasting the squash whole in the skin and just scooping out the flesh easily after cooking. 

But you can also peel the squash with it a standard vegetable peeler or Y-peeler then roasting. You can also peeled squash cut the squash into cubes (about 1-inch thick) and roast the cubes tossed in melted butter or oil in a single layer on a sheet pan at 400°F for 25-30 minutes. I would stir them halfway through for even cooking.

This recipe is not wonderful as a simple side dish but also so great to use in soups like my creamy butternut squash soup and butternut squash chili for an extra boost of flavor. Or in salads or recipes like these quinoa bowls in place of sweet potatoes. 

You can even save the seeds! They are amazing roasted like pumpkin seeds!

Ingredients You’ll Need

• Butternut Squash – Choose a medium to large sized squash
• Butter – Swap the butter for coconut oil or olive oil if you’d like.
• Maple syrup – I love the flavor syrup gives it. But you can also use brown sugar, honey or agave as well.
• Ground Cinnamon – sprinkle a little nutmeg on too!

Ways to Season Butternut Squash

This winter squash is so versatile to try with many different seasonings.  Going beyond the simple yumminess of our butter, cinnamon and maple syrup, here are a few other flavors to experiment with.

Salt and Pepper

Garlic Powder or Fresh Garlic

Rosemary

Thyme

Cumin 

Paprika

Brown Sugar, Honey or Agave

Cayenne pepper or red chili flakes

Nutmeg

Ginger

How to Roast Butternut Squash

Step 1: Preheat your oven to 400° F.

Step 2: Carefully cut the butternut squash down the middle lengthwise with a sharp knife.  (I love using my glove when cutting things like this).

Step 3: Scoop out the seeds and the pulp with a spoon and place the halves on a large baking sheet with the cut side up. (Line with parchment paper if you’d like).

Step 4: Rub the flesh of each side with ½ teaspoon of butter, coconut oil or olive oil.

Step 5: Bake for 45 – 60 minutes, until the top is caramelized and golden brown around the edges and easily pierced with a fork. (cooking time will vary based on the size of your squash. 

Step 6: Remove from oven and sprinkle with a little cinnamon and 1 tablespoon of maple syrup on each half.

How to Store and Reheat Leftovers

Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Scoop out the cooked, cooled flesh, mash it slightly, and freeze in airtight containers for up to 2 months.

Reheating: Microwave on a microwave safe plate for 1 minute or on a baking sheet in a 350° F oven for 10-15 minutes until heated through.

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