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Roasted Butternut Squash

By Ali Slagle

Updated Oct. 15, 2024

Roasted Butternut Squash
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
50 minutes
Rating
5(425)
Comments
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This is the simplest roasted butternut squash recipe, and it shows off the vegetable’s greatest qualities: custardy, sweet and nutty, with caramelized and crisp outsides. Cube the squash into 1-inch pieces, then drizzle generously with oil and salt. (If you’d like to use pre-cut pieces from the store, trim until they’re uniform in size for even cooking.) So that the squash browns efficiently, roast it on the bottom rack of a hot oven mostly on one side, then stir and cook for a few more minutes until tender. Squash this good can stand alone as a side dish, or costar in salad, soup, pasta or other meals. The roasted squash will keep, refrigerated, for up to 5 days. If you want to add ground spices, like spicy hot paprika or warming cinnamon, do so after the initial roasting when stirring. (You could also try Ali's roasted butternut squash with brown butter vinaigrette.)

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Ingredients

Yield:4 servings
  • 1large butternut squash (3 to 4 pounds), peeled if desired, halved, seeded and cut into 1-inch pieces (about 8 cups)
  • 3tablespoons extra-virgin olive oil or neutral oil (such as grapeseed)
  • 1½teaspoons kosher salt (such as Diamond Crystal)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

243 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 3 grams protein; 720 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the squash with the oil and salt; spread into an even layer.

  2. Step 2

    Roast the squash on the bottom rack until golden-brown and the pieces release easily from the pan, 25 to 30 minutes. Stir (and add any ground spices if you like), spread into an even layer, and cook until tender, another 5 to 10 minutes. Let cool slightly on the sheet pan before eating.

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Ratings

5 out of 5
425 user ratings
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Comments

Ann

Microwave the whole squash on high for a few minutes. It makes it a lot easier to peel and cut up.....and then reduce time in the oven by a few minutes.

Mary

Line the sheet pan w Parchment paper for easy cleanup!

AnnTexas

Every week I cook this successfully with just 2 teaspoons of olive oil, kosher salt, black pepper and red pepper flakes. It's delicious as part of a tossed green salad with vinaigrette.

miri in New England

Why go to the bother of peeling and cutting that incredibly hard squash? My method is to grease the pan with oil or butter, knock off the stem, slice from top to bottom of the squash, scoop out the seeds, and lay the halves cut side down and roast in a 360-375 oven for 30-45 minutes, until it is fork tender.

DW

I do this too! It comes out wonderfully, everyone loves it, and if there are any leftover slices, I tuck them into sandwiches the next day.

PK Sydney

Accidental leftover winner… I cooked this last night — but there were only two of us so there was about half the squash leftover. I turned off the oven and left it there to put into a container after dinner, but after some much needed vino, I forgot to do so. In the morning, I discovered the oven was still on 😳 I’m visiting from Australia and didn’t switch from ‘Bake’ to ‘Off’, and although the temperature switch was at its lowest, on this 60s Hotpiint oven that means ‘Warm’. But, disaster averted! I know have these fabulous crunchy, caramelised and chewing squash pieces that are just ready to be thrown through a salad with perhaps some crispy bacon and a creamy dressing 😋

Shelley

This an incredible and easy roasted squash. I follow the instructions but add Arizona Dreaming spice blend from Penzeys.

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