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!
- First, peel the squash with a regular old vegetable peeler.
- Then slice it in half short ways, then slice each of those halves in half longways.
- Once the seeds are scooped out, just dice up the halves into even pieces!
Here are some pictures to illustrate it more clearly.
How to Cook Butternut Squash
- Preheat oven to a high heat – this makes sure the squash browns on the outside and gets soft and creamy inside.
- Cube the squash so that the pieces are all about the same size, this makes sure everything will cook evenly.
- Toss the squash with olive oil and seasonings. Don’t be shy with the seasonings! The squash can stand up to a lot.
- 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.
- The full recipe with ingredients and measurements is in the recipe card below!
I love pairing thyme with this baked squash recipe if you can get it fresh do it!! Fresh herbs will transform your cooking and this recipe is no exception. It makes all the difference!
One of my favorite ways to work this recipe into a holiday feast is to prep it a day or two in advance. Cube the squash and toss it with all the seasonings except the olive oil. When you’re ready to bake it, spread it on the baking sheet and toss everything with the olive oil. 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 definitley make this Roasted Butternut Squash Soup from my friend Melissa over at Mamagormand. Or just go make a batch because it’s delicious!!
Looking for more delicious veggie recipes??
- Oven Roasted Asparagus with Garlic
- Oven Roasted Carrots
- Oven Roasted Broccoli
- Oven Roasted Cauliflower
- Oven Roasted Balsamic Beets
- Green Salad with Lemon Vinaigrette
- Easy Canned Corn Recipe
- Flavorful Canned Green Beans
- Fried Parmesan Zucchini
- The Best Way to Make Zucchini
- How to Cook Frozen Peas
- How to Cook Frozen Green Beans
- Oven Roasted Asparagus and Tomatoes
Baked Butternut Squash
- 1 butternut squash large
- 1 purple onion medium
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 teaspoons thyme fresh, 1 1/2 teaspoons if using dried
- Preheat oven to 450 degrees F.
- Carefully peel squash. Trim off each end.
- Slice it in half short ways, just above the bulge. Slice each piece in half, scooping the seeds out of the bottom halves.
- Dice into 1-inch cubes.
- Toss with olive oil and seasonings.
- Place on a lined baking sheet, being sure there is room between the pieces of squash so they can roast and not steam.
- Bake for 30-40 minutes, until the squash is fork tender and the outside is crispy.