Roasted Butternut Squash

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Butternut squash cut in half

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.

Bowl of butternut squash, avocado oil, maple syrup, sea salt, and black pepper

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!

Cubed butternut squash seasoned with avocado oil, maple syrup, salt, and pepper

We hope you LOVE this roasted butternut squash! It’s:

Naturally sweet
Quick & easy
& Delicious!

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!

Perfectly roasted butternut squash on a baking sheet

Roasted Butternut Squash

Easy roasted butternut squash with instructions on how to peel, chop, season, and roast to perfection. Optional seasonings included for more flavor. Perfect for adding to salads, bowls, wraps, and more! Just 30 minutes required.
Author Minimalist Baker
Cubed butternut squash on a parchment-lined baking sheet
5 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 (~1-Cup Servings)
Course Side Dish
Cuisine Gluten-Free, Indian-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 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.
  • Bake for ~20-25 minutes or until lightly browned. Toss at the 15-minute mark for more even cooking. Enjoy roasted squash in bowls, on salads, blended into soups, or as a side to nearly any main!
  • 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.



*Nutrition information is a rough estimate calculated without optional ingredients.
*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).

Nutrition (1 of 5 servings)

Serving: 1 cup Calories: 154 Carbohydrates: 34.1 g Protein: 2.6 g Fat: 3 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.48 g Monounsaturated Fat: 1.94 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 27 mg Potassium: 828 mg Fiber: 9.2 g Sugar: 9.2 g Vitamin A: 32015 IU Vitamin C: 43.34 mg Calcium: 124 mg Iron: 1.73 mg

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melanie, it shouldn’t burn but it might not get as caramelized or flavorful. Let us know how it goes if you try it!

  1. Loraine says

    I love roast squash, I leave the skin on, its delicious ! I use coconut oil and Salt and Pepper, sometimes garlic powder.

  2. Sue Anstey says

    Thank you, this was my first time making butternut squash. I totally forgot about the maple syrup but it was great with just salt, pepper and olive oil. Definitely need to get a sharper knife though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes- a good chef’s knife definitely comes in handy with winter squash. We’re so glad you enjoyed it though! Thanks for sharing, Sue!

  3. James M Whitworth says

    My late wife used to cook acorn squash in the microwave whole. She would wash them, then pock holes in them several places Did the same for sweet potatoes.

    I need to know how long to cook them i think the squash took 20, maybe 30 minutes. By cooking them whole seemed to lock in the flavor. I was appointed to cut the squash open and scrape out the seeds. There were 4 of us. each person got 1/4 of the squash, skin and all.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi James! I’ve not cooked butternut or acorn squash whole but I’m sure that would be lovely! I’d guess you’d need to double cook time?

  4. Deborah says

    This recipe is so delicious! Thank you! I just made it along with a separate assortment of roasted cauliflower and broccoli. The squash was GONE, as it was so delicious! Thank you! I should have made more! Next time I will!