This quick and easy garlic roasted butternut squash recipe is a great addition to any holiday dinner. See how easy it is to make at home with just a few simple ingredients, including garlic, fresh parsley, olive oil, salt – and of course, butternut squash!
Butternut squash is one of those things you have because you intentionally bought it – or you grew it in your garden. In my case, my neighbor gifted me some. And I’ll be honest; I didn’t think my family would like it. But never doubt a great recipe to turn your family around. This is that recipe for butternut squash.
Table of contents
How to Roast Your Butternut Squash
Butternut becomes what you make it. Here are the ingredients I use to roast my squash to give it that delicious fresh garlic flavor.
- Butternut Squash – Cut into cubes carefully. This squash has a sweet, nutty taste that is very similar to pumpkin.
- Fresh Parsley – There is no skipping this! Fresh is best. It gives it a depth of flavor like no other.
- Garlic – Again, if you can mince your garlic, you won’t regret it.
- Olive Oil – This is the fat added to the recipe to keep the squash from sticking to the sides of the pan. It also allows for some nice browning.
- Salt and Pepper – This seasoning takes the flavor up a notch. Use a little bit more or a little less to your taste.
- Prep: Preheat your oven to 400˚ F. Cut (carefully!) your butternut squash into 1-inch cubes. Here’s a great tutorial on how to cut butter squash.
- Mix: Combine the parsley, salt, pepper, garlic, and olive oil. Stir until combined.
- Combine: Add the cubed butternut squash to the bowl. Stir until the mixture fully covers the squash.
- Bake: Pour into a 1.5-quart baking dish. Bake at 400˚ F for 50-55 minutes or until the squash is tender.
How to Make Ahead and Store plus Reheat Leftovers
- 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. Make the recipe as directed.
- Store Leftovers: Store the leftovers (if there are any!) in an airtight container for up to three days in the refrigerator.
- Reheat Leftovers: 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.
Roasted Butternut Squash FAQ
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!
Garlic Roasted Butternut Squash
- 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
- Prep: Preheat oven to 400˚ F. Cut the butternut squash into 1-inch cubes.
- Mix: In a large bowl, combine the parsley, olive oil, garlic, salt, and pepper.
- Combine: Add squash to the large bowl and toss to coat.
- Roast: Pour squash into an ungreased 1.5-quart baking dish. Bake uncovered for 50-55 minutes or until the squash is tender.