This oven roasted butternut squash recipe is a great addition to any holiday dinner or weeknight meal. It’s easy to make with simple ingredients and results in incredibly flavorful squash with great texture.
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If you’re looking for a side dish that’s easy to make and pairs well with just about anything, this oven-roasted butternut squash is the answer. It’s sweet, savory, and has a hint of caramelization that makes it absolutely irresistible.
Love this recipe? Then you’ll also enjoy my maple glazed carrots, sweet potato muffins, and butternut squash cookies.
This recipe came directly from my dear neighbor. She gave me the recipe after gifting me some butternut squash from their garden. It has quickly become a family favorite.
Why I Love This Recipe
- Easy Prep: With just a few simple ingredients and minimal prep, this recipe is a time-saver. It’s perfect for busy weeknights when you want a delicious and healthy side dish without a lot of effort.
- Family Favorite: This recipe is a hit with the whole family. The natural sweetness of the butternut squash, combined with the savory garlic and parsley, is a flavor combination that everyone loves.
- Holiday Ready: Even though it’s incredibly simple to make, this side dish looks impressive and will work great on the holiday table!
- Comfort Food: There’s something so comforting about a warm, hearty side dish, especially in the colder months. This oven roasted butternut squash is the perfect comfort food, and it pairs well with a variety of main courses.
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Key Ingredients
- Butternut Squash: This is the star of our dish, bringing a sweet, nutty flavor and a creamy, smooth texture once roasted.
- Garlic: When minced and roasted, garlic adds a delicious, savory depth to the dish, complement the sweetness of the squash.
- Fresh Parsley: This will add a pop of color and a fresh, herby flavor that brightens up the dish.
- Olive Oil: It helps to coat the squash and other ingredients, ensuring they roast evenly and develop a delicious, crispy exterior.
- Salt: A pinch of salt enhances the natural flavors of the squash and the other ingredients, making them more pronounced.
- Ground Pepper: This will add a bit of heat and a spicy, aromatic flavor to the dish, balancing out the sweetness of the squash.
Equipment
- Large Bowl – You’ll need this to mix the parsley, olive oil, garlic, salt, pepper, and butternut squash cubes. It’s essential for coating the squash with the flavorful mixture.
- 1.5-quart baking dish – This is where you’ll pour the coated butternut squash and roast it in the oven. Make sure it’s ungreased to prevent the squash from sticking.
How to Make Oven Roasted Butternut Squash
Preparation
Start by preheating your oven to 400˚ F. Then, take your butternut squash and cut it into 1-inch cubes.
Step 1 – Combine the Herbs and Spices
In a large bowl, mix together the chopped parsley, olive oil, minced garlic, and a pinch of salt and pepper. This will be the flavorful coating for your butternut squash.
Step 2 – Coat the Squash
Add the butternut squash cubes to the bowl with the herb and oil mixture. Gently toss the squash until it is well coated with the mixture.
Step 3 – Roast the Squash
Next, pour the coated butternut squash into a 1.5-quart baking dish. Spread it out into an even layer. Place the baking dish in the preheated oven and roast the squash, uncovered, for 50-55 minutes. You’ll know it’s ready when the squash is tender.
Step 4 – Serve
Once the butternut squash is roasted to perfection, remove it from the oven and let it cool for a few minutes. Then, it’s ready to serve.
Expert Tip
To ensure your butternut squash roasts evenly and to perfection, make sure to cut the squash into uniform 1-inch cubes. This will guarantee that all the pieces cook at the same rate, giving you a beautifully caramelized exterior and a creamy interior.
Recipe Variations
- Different Seasonings: If you’re not a fan of parsley, feel free to use other seasonings like thyme, rosemary, or even a sprinkle of cayenne for a spicy kick.
- Add Some Sweetness: For a sweeter twist, sprinkle the butternut squash with a bit of brown sugar and cinnamon before roasting. It’s a great side dish for fall.
- Mix It Up: Don’t be afraid to mix the butternut squash with other vegetables like carrots and sweet potatoes. Just adjust the roasting time as needed.
What to Serve With
- For a delicious and wholesome lunch, serve your oven-roasted butternut squash with a side of quinoa and a fresh green salad. The nutty flavor of the quinoa and the crisp, refreshing salad are the perfect accompaniments to the sweet, caramelized squash.
- For a cozy night in, pair this dish with a hearty main course like roast chicken or grilled steak. The rich, savory flavors of the meat will balance the sweetness of the butternut squash, giving you a satisfying and well-rounded meal.
- If you’re looking for a simple yet flavorful snack, enjoy the roasted butternut squash on its own. The caramelized edges and tender, creamy interior are a treat for your senses, making it the perfect afternoon pick-me-up.
Recipe FAQs
I don’t recommend it. The squash peel is very tough. This recipe is best when the peel is fully removed.
If the butternut squash is too hard for your liking, you will need to bake it longer. Use a fork to pierce the butternut squash to ensure it’s tender before removing it from the oven.
I’ve only tested this recipe using butternut squash. I do believe sweet potato would provide a similar result. Zucchini, yellow squash, and other vegetables would equally be delish. You will want to adjust your baking time to make sure your squash is just tender when removed from the oven.
Yes! This recipe is equally good if you spread out the butternut squash on a baking sheet. The squash does get more crispy edges when baking it this way – but is equally delicious!
To make ahead, cut your butternut squash into one-inch cubes. Store in the refrigerator in an airtight container like a plastic bag for up to 2 days. Then make the recipe as directed.
Storing and Reheating
- Freezing: Unfortunately, this dish doesn’t freeze well due to the change in texture after thawing. I recommend enjoying it fresh or refrigerating the leftovers for later.
- Storing: Store any leftover roasted butternut squash in an airtight container. It can be kept in the refrigerator for up to three days.
- Reheating: I’ll admit I eat leftovers straight from the refrigerator! But if you want to heat them up, a simple toss in some light olive oil on a cast iron skillet is a perfect choice.
More Side Dish Recipes You’ll Enjoy
Serving Size
- How to Scale: If you’re planning to serve more than six people, you can easily double the recipe. Just make sure to use a larger baking sheet or roast the butternut squash in two batches to ensure that it caramelizes evenly.
- What to Expect: This oven-roasted butternut squash recipe yields enough to serve six people as a side dish.
Garlic Roasted Butternut Squash
Ingredients
- 1 butternut squash
- 4 garlic cloves minced
- 2 Tablespoons fresh parsley minced
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 400˚ F. Cut the butternut squash into 1-inch cubes.
- Combine the parsley, olive oil, garlic, salt, and pepper in a large bowl.
- Add squash to the large bowl and toss to coat.
- Add squash to an ungreased 1.5-quart baking dish. Bake uncovered for 50-55 minutes or until the squash is tender.
