Roasted Butternut Squash
This Roasted Butternut Squash Cubes recipe is a simple yet flavorful side dish that pairs perfectly with any fall or holiday meal. So easy to make and comes together quickly.
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Butternut cubed squash is tossed with olive oil, herbs, and spices, roasted until fork-tender, then finished with a drizzle of honey butter. It’s the kind of recipe that feels elegant enough for Thanksgiving but easy enough for a weeknight dinner like Brown Sugar Pork Chops or some Root Beer Glazed Ham. They also pair nicely with sides like Crock Pot Scalloped Potatoes or Parmesan Roasted Brussels Sprouts with Bacon.
Why You'll Love This Recipe
This Roasted Butternut Squash recipe has the perfect balance of flavors. You get the sweet from the honey butter, savory from the Italian seasoning and other spices, and a touch of nutty flavor from the butternut squash itself.
It's such a simple prep recipe- just peel, cube, season, roast, and drizzle. But the best thing about this whole recipe is that it is ready in only 30 minutes, from start to finish! Super quick.
Let's Gather The Ingredients
- Butternut squash: I recommend fresh but frozen can be used in a pinch.
- Olive oil: Avocado oil works great too!
- Spices: Italian seasoning, salt, black pepper, and red pepper flakes
- Butter: Unsalted or salted
- Honey: Adds just a touch of sweetness.
How To Make Roasted Butternut Squash Recipe
- Step 1: Prep and peel the butternut squash first.
- Step 2: Use a sharp knife to cut the squash lengthwise on a cutting board. Cut and remove the stem. Then grab a spoon and scoop out the seeds. Discard seeds.
- Step 3: Dice squash into cubes and toss with olive oil and herbs, and spices in a large bowl.
- Step 4: Line a sheet pan with parchment paper and lay seasoned squash in a single layer. Roast squash in a preheated oven. While the squash is roasting, melt the butter and mix the honey with it. Drizzle honey butter mixture over the squash once you remove it from the oven.
Recipe Tips
- Cut squash into uniform 1-inch cubes for consistent roasting.
- Keep leftover roasted squash in an airtight container in the fridge for up to 3-4 days. Reheat in the oven to maintain crispness. You could even reheat in the Air Fryer to get warmed through and bring a slight crisp to the texture.
- Trade up the seasonings. Replace Italian seasoning with rosemary, thyme, or sage for a different flavor profile.
- Swap honey out for pure maple syrup for even more of a fall flavor.
- Sprinkle freshly grated Parmesan or Romano cheese over the squash before serving for a cheesy flavor.
Recipe Faq's
Yes, peeling is definitely necessary for this recipe. The butternut squash skin is tough and not ideal for a roasted squash side dish. Microwaving is the best way to soften the skin of the squash. You only need to microwave for a few minutes before peeling. I like to try 2-3 minutes.
Yes, but it's worth noting that they may release more moisture once thawed. You may need to roast a little longer than originally planned to get good color on the pieces.
Sure, Acorn squash, Delicata squash, Kabocha squash and of course, yellow squash and zucchini. But you will have to adjust the cooking time as needed.
More Veggie Side Dishes
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Roasted Butternut Squash
Ingredients
- 2 medium butternut squash about 2-3 pounds each
- 4 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 2 tablespoons butter melted
- 2 - 3 tablespoons honey
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Peel the squash using a potato peeler.
- Slice the squash in half lengthwise and using a spoon scoop the seeds out and discard.
- Chop into 1 inch pieces (you should get about 5-6 cups) and place into a large bowl, add the olive oil, Italian seasoning, salt, pepper and red pepper flakes and toss until coated.
- Place the squash on the baking sheet and bake 20-25 minutes or until tender.
- While the squash is baking mix the melted butter and honey together. Remove the squash from the oven and drizzle the honey butter over the top add salt and pepper to taste and serve!
