How To Roast Butternut Squash

I know winter squash can be a little intimidating to cook and can seem labor-intensive to prepare, but I’m here to tell you it’s likely much easier than you realize! With a few minutes of prep work, you can get this simple side dish into the oven and serve up a fun veggie to please the kids. Roasting butternut squash cubes is so easy since all you need to do is to toss the cut squash with olive oil and bake it on a sheet pan. You really don’t need any special equipment or skills to make it happen! This is an easy method for making roasted butternut squash to serve as a side dish, to turn into Mashed Butternut Squash for a baby or to use in Butternut Squash Muffins, or to add to a smoothie. (You may also like Butternut Squash Mac and Cheese, Butternut Squash Pasta, and Butternut Squash Baby Food.)

Ingredients You Need

Here’s a look at the ingredients you need as you learn how to roast butternut squash mac and cheese. Sign up for our email updates to get tips and ideas sent to your inbox.

Butternut squash: You can use a whole butternut squash or start with a bag of precut purchased squash from the produce section of your store. Olive oil: I use extra virgin olive oil in my kitchen, so that’s what I’m using here. You can also use avocado oil. Optional flavorings such as salt, pepper, herbs, and spices.

Step-by-Step Instructions

To make this roasted butternut squash recipe, here’s a look at what you’ll need to do. Scroll down to the recipe at the bottom for the full information. TIP: It’s easiest to cut shapes out with a cookie cutter if your squash slices are about ½ inch thick. You may want to put a towel over the cookie cutter before pressing down to make it a little more comfortable for your hand. Learn more about cutting squash here.

Brown Sugar Butternut Squash

To add extra sweetness to this recipe, you can sprinkle the shapes or cubes with a tiny bit of brown sugar. It will caramelize a little and lend a yummy flavor the kids will likely love!

Serving Suggestions

We like this roasted squash as a simple side dish with scrambled eggs, sandwiches, chicken tenders, or tofu nuggets. We also like to make butternut squash pasta by adding some of the roasted cubes to a dish of spaghetti with Extra Veggie Marinara Sauce. It can also be added to a packed lunch or be a standalone snack or snack component—with or without a dip like ketchup. It’s very versatile!

How to Store

I often make a batch to pull out for an easy lunch or dinner side throughout the week. Just let the sheet pan of cooked squash cool fully, then store in an airtight container for up to 5 days in the fridge.

Best Tips for Success

If serving to a child under 1, you can skip the salt. Choose one spice combo—salt; cinnamon and brown sugar; cumin and salt; OR crushed rosemary and salt—if desired. Aim to cut the squash to an even thickness so the pieces bake evenly. Spread the squash in one layer on the pan so they cook evenly. Grease the foil to ensure the squash doesn’t stick to the pan. Use precut store-bought butternut squash if desired. Learn more about cutting squash here. If you have more butternut squash puree, try my Butternut Squash Pasta Bake. You might like tips on Roasted Acorn Squash and Roasted Spaghetti Squash.

I’d love to hear what your family thinks of this recipe, so please comment below to share!