How to Roast Butternut Squash

Baked butternut squash is a fantastic side dish, so easy and low maintenance. Great for a holiday spread or any time of the year!

One of my favorite ways to plan any meal, but especially a holiday meal, is to cook with vegetables that are in season. This roasted butternut squash recipe is perfect for that! Squash is in season all fall and winter long, making it super affordable.

I love roasting vegetables in the oven, especially in the winter. They can take a while to roast, but the prep is minimal and they come out perfect every time - this oven roasted butternut squash is no exception!

How to Cut a Butternut Squash

Cutting a butternut squash can seem intimidating, but it's really not too hard.

1. First, peel the squash with a regular old vegetable peeler.
2. Then slice it in half short ways, then slice each of those halves in half longways.
3. Once the seeds are scooped out, just dice up the halves into even pieces.

It is no secret that cutting a raw butternut squash can be a challenge. For an easier method, try out this tutorial on How to Cut Butternut Squash using your instant pot to soften it up first.

Ingredients for Roasted Butternut Squash Recipe

• Butternut squash
• Red onion
• Olive oil
• Salt
• Pepper
• Fresh thyme

How to Roast Butternut Squash

1. Preheat oven to high heat - this makes sure the squash browns on the outside and gets soft and creamy inside.
2. Cube the squash so that the pieces are all about the same size, this makes sure everything will cook evenly.
3. Toss the squash with olive oil and seasonings. Don't be shy with the seasonings! The squash can stand up to a lot.
4. Spread out the squash on the baking sheet, it's important to leave space between the pieces so that they roast and don't steam.
5. The full recipe with ingredients and measurements is in the recipe card below!

For the full recipe ingredients and instructions for roasting butternut squash, see the recipe card below.

Farmhouse Hack for Roasted Butternut Squash

One of my favorite ways to work this recipe into a holiday feast is to prep it a day or two in advance.

1. Cube the squash and toss it with all the seasonings except the olive oil.
2. When you're ready to bake it, spread it on the baking sheet and toss everything with the olive oil.
3. That way it only takes a few minutes to throw into the oven on Thanksgiving or Christmas!

Now, you probably won't have leftovers. But on the off chance you do, you should definitely make this Roasted Butternut Squash Soup from my friend Melissa over at Mamagormand. Or just go make a batch because it's delicious!!