When the weather turns crisp and leaves start falling, nothing feels cozier than a tray of roasted butternut squash straight from the oven. This recipe combines the natural sweetness of squash with maple syrup, a hint of cinnamon, and fresh rosemary. The result? Caramelized cubes that are tender inside and golden outside. It’s simple enough for weeknights yet festive enough for the holidays.
Jump to
- Why Make Roasted Butternut Squash
- Ingredients for Oven-Roasted Butternut Squash
- How to Make Roasted Butternut Squash Step by Step
- What to Serve with Roasted Butternut Squash
- Flavor Variations for Roasted Butternut Squash
- Storage, Freezing, and Reheating
- Nutrition Fact
- FAQs
- Tips for the Best Roasted Butternut Squash
- Final thoughts
Why Make Roasted Butternut Squash
- Nutrient-rich: Butternut squash is packed with vitamin A, vitamin C, potassium, and fiber.
- Versatile: Can lean sweet with maple or savory with garlic and herbs.
- Meal-prep friendly: Stores well in the fridge or freezer.
- Comforting flavor: The warm spices and caramelization make it perfect for fall dinners.
Whether you call it baked butternut squash, spiced squash, or just a fall favorite, this dish deserves a regular spot on your table.
Ingredients for Oven-Roasted Butternut Squash
To create a side dish that’s both comforting and flavorful, gather:
- 1 large butternut squash (~3 lbs), peeled and cubed into 1-inch pieces
- 1½ tablespoons extra-virgin olive oil
- 1½ tablespoons pure maple syrup
- 1¾ teaspoons kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
These simple pantry staples transform squash into an irresistible side.
How to Make Roasted Butternut Squash Step by Step
Prepping the Squash
- Preheat oven to 400°F.
- Peel the squash with a sturdy vegetable peeler.
- Slice off both ends for stability, then divide into neck and base.
- Scoop out seeds from the base, then cut all pieces into uniform 1-inch cubes.
Season and Roast
- Toss the cubes with olive oil, maple syrup, salt, cinnamon, and pepper.
- Spread in a single layer on two baking sheets so cubes don’t overcrowd.
- Roast for 15 minutes. Flip cubes and switch tray positions.
- Roast another 10–15 minutes until edges caramelize and centers are tender.
Add Herbs
Once out of the oven, sprinkle fresh rosemary over the warm squash for a burst of fragrance.
What to Serve with Roasted Butternut Squash
This dish pairs beautifully with proteins and seasonal sides. Try it with:
- Roast chicken, turkey, or pork tenderloin
- Holiday mains like ham or prime rib
- Grain bowls with quinoa or farro
- Leafy green salads for contrast
- Nuts and cheeses for extra texture
If you love squash-based dishes, Virile Recipes has a cozy Cheesy Butternut Squash Casserole that complements this recipe perfectly.
Flavor Variations for Roasted Butternut Squash
| Variation | How to Try It |
|---|---|
| Savory Herb Squash | Skip maple syrup, add garlic powder and thyme. |
| Spiced Maple Squash | Add nutmeg, allspice, or smoked paprika. |
| Skin-On Version | Roast cubes with the skin left on for chewy texture. |
| Low-Sugar Option | Reduce maple syrup or omit for a less sweet version. |
| Kick of Heat | Sprinkle cayenne or drizzle hot honey before serving. |
Each twist gives oven-roasted squash a fresh personality without losing the essence of the dish.
Storage, Freezing, and Reheating
- Store: In an airtight container in the fridge for up to 5 days.
- Freeze: Arrange cooled cubes on a tray, freeze until solid, then transfer to a container. Keeps up to 3 months.
- Reheat: For best texture, warm in the oven at 350°F or in a skillet. Microwave works in a pinch but softens the edges.
Nutrition Fact
A serving of this roasted butternut squash recipe (about ¼ batch) includes:
- 153 calories
- 28 g carbs
- 2 g protein
- 5 g fat
- 4 g fiber
- Rich in vitamin A, vitamin C, potassium
It’s wholesome comfort food that fits into many diets.
FAQs
At 400°F, 25–30 minutes total. Start with 15 minutes, flip, then finish with 10–15.
Yes, though they’ll be softer. Roast longer to achieve browning.
Peeling gives a better texture, but the skin is edible when roasted well, especially on the neck section.
Absolutely. Squash is naturally low in calories, high in nutrients, and this preparation uses simple whole ingredients.
Tips for the Best Roasted Butternut Squash
- Cut cubes evenly for consistent cooking.
- Don’t crowd the pan—space ensures caramelization.
- Flip halfway for even browning.
- Use fresh herbs at the end for brightness.
- Preheat oven fully before roasting.
Roasted Butternut Squash: A Flavorful, Festive Side Dish for Every Table
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Roasted butternut squash delivers caramelized edges, tender centers, and warm flavor thanks to cinnamon, maple syrup, and herbs. A cozy, vibrant side dish perfect for holidays or weeknights.
Ingredients
- 1 large butternut squash (~3 lbs), peeled, seeded, and cut into 1-inch cubes
- 1 1/2 Tbsp extra-virgin olive oil
- 1 1/2 Tbsp pure maple syrup
- 1 3/4 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1 Tbsp fresh rosemary, chopped
Instructions
- Preheat oven to 400°F.
- Peel, seed, and cut squash into 1-inch cubes.
- Toss cubes with olive oil, maple syrup, salt, cinnamon, and pepper.
- Spread in a single layer on two baking sheets.
- Roast for 15 minutes, then flip cubes and swap tray positions.
- Roast another 10-15 minutes until tender and caramelized.
- Sprinkle with fresh rosemary and serve immediately.
Notes
Cut squash into uniform cubes for even roasting. Avoid overcrowding the pan for best caramelization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 153
- Sugar: 9g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Final thoughts
This roasted butternut squash recipe strikes the balance of sweet and savory, hearty yet light, and festive but easy. It belongs at weeknight dinners, Thanksgiving spreads, and everything in between. With golden edges, a tender interior, and flavors of maple, cinnamon, and rosemary, this dish is fall comfort in a pan.
For another seasonal dish, check out Virile Recipes’ Autumn Delicata Squash Salad for a fresh take using roasted squash in a salad.
Bring roasted butternut squash to your table and make it a tradition—it’s that good.
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