Learn how to roast butternut squash perfectly every time! Enjoy roasted butternut squash by itself, or added to fall soups, salads, and more.
Roasted butternut squash is one of my favorite simple side dishes for fall. I love tossing it in salads, risotto, but most if all I love it in our favorite turkey pot pie!
Ingredients for Roasted Butternut Squash
Butternut squash: fresh butternut squash cut into 1-inch cubes.
Oil: olive oil, avocado oil, ghee, and duck fat all work great for this recipie!
Salt and Pepper: a little salt and pepper are all you need to bring out the natural flavors of the butternut squash!
Roasting butternut squash
Preheat the oven to 400 F. Prepare a baking sheet with a silicone baking mat or parchment paper.
Peel butternut squash, scoop out the seeds and pulp, dice into 1-inch pieces. Put the cubes into a large bowl and toss well with the oil, salt, and black pepper.
Spread the squash cubes out evenly onto the lined baking sheet.Roast for 30 minutes. Using a turner flip half way through.
Cook until the cubes are fork tender and starting to brown on the edges.
Supplies for making Roasted Butternut Squash
Choosing a good butternut squash
You can get pre cut butternut squash but you will get along more bang for your buck if you cut up your own. A good butternut squash should feel surprisingly heavy for its size. You want a butternut squash with a nice firm texture and minimal dings. Scratches on the surface are normal but they should not have broken the skin.
Selecting pre-cut butternut squash
Buying pre cut squash is a great time saver. Look for bags with uniform cubes of squash and no excess moisture in the bag!
Storing roasted Butternut squash
Store cooled butternut squash in an airtight container in the fridge for up to 5 days.
- for best results use parchment paper or a silpat
- toss the squash with oil very thoroughly to get even caramelization
- stir halfway through baking for even cooking