It’s that time of the year for winter squash (!!), one of our favorites being butternut.
In this step-by-step tutorial, we show you how to peel, cut, season, and roast butternut squash to perfection every time! It’s easier than you think. We also include notes for cooking with less oil, what seasonings complement the flavors best, and how to put it to use! Let us show you how it’s done.
How to Roast Butternut Squash
This 30-minute recipe starts with peeling and cubing the squash so that it cooks quickly and gives each bite a nice roast-y flavor! We’ve included detailed instructions below or you can find a short video here.
Next, we mix the squash with avocado oil to help it caramelize and maple syrup to enhance the sweetness. If you’re looking to cook with less oil, we’d suggest lightly coating it using an avocado oil spray.
For seasonings, salt and pepper are perfect for versatility! Or, for even more flavor (optional), we find butternut squash pairs nicely with curry powder or shawarma spice blend. Follow the links to learn about the origins of each, as well as easy DIY recipes.
Once seasoned, the squash is ready for roasting! 400 degrees Fahrenheit for ~20-25 minutes, and you’ve got perfectly caramelized squash!
We hope you LOVE this roasted butternut squash! It’s:
Quick & easy
Enjoy it in bowls, on salads, blended into soups, or as a side to nearly any main! We think it would pair especially well with our 1-Pot Curried Chickpea Soup, Balsamic Portobello Burgers, or Easy 1-Pan Salmon Red Curry.
Other Helpful How-Tos
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed, seeds removed (~7 cups cubed)
- 1 Tbsp avocado oil (or other neutral oil with high smoke point)
- 1 ½ Tbsp maple syrup
- 1 healthy pinch sea salt and black pepper
- 1-2 tsp curry powder or shawarma spice blend (optional)
- The best way to cut butternut squash is to start with a large, very sharp knife and a sturdy cutting board. To begin, cut off the top stem and bottom end of your squash and discard.
- Then cut the squash in half where the small, cylinder shape and round, bulb shape meet. Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin (NOTE: You can leave it on as the skin is edible, but we prefer removing it for creamier texture). Remove any seeds with a spoon or ice cream scoop. Cut the squash into small (~1/2 – 3/4-inch) cubes. For a visual of how to chop squash, watch this short video.
- Preheat oven to 400 degrees F (204 C) and line 1 large baking sheet with parchment paper or a non-stick sheet (use more baking sheets if making a larger batch — just know it will require more time to roast).
- To a large mixing bowl or the prepared baking sheet(s), add cubed squash, avocado oil, maple syrup, salt, pepper, and curry powder or shawarma spice blend (optional). Toss until evenly coated with a spoon or spatula, then arrange in a single layer. Make sure there is a little room between the squash pieces to help them roast and get golden brown.
- Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Not freezer friendly once baked. Reheat on the stovetop over medium heat, or in a 350 degree F (176 C) oven or microwave until hot.
*If you have an abundance of butternut squash, it’s best to peel, cube, and freeze it before baking. Then proceed with instructions as listed, allowing for a bit more cook time. No need to let thaw, but you certainly can (blot off any excess moisture before seasoning with oil and spices).
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