Roasted Butternut Squash

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


Serve this roasted butternut squash with its gorgeous caramelized crust as a side dish or to create salads, soups, and even desserts.


  • 1 (3-lb.) butternut squash peeled, seeded, and cut into 1-inch cubes
  • 2 Tbsp. good quality olive oil
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. fresh herbs, try thyme, rosemary, or sage (optional)


  1. Preheat the oven to 425˚F.
  2. In a large bowl, toss the squash with the olive oil. Season with salt and pepper and any herbs if using.
  3. Spread the squash on a baking sheet in a single layer.
  4. Roast in the oven for 40 – 50 minutes turning the squash with a metal spatula halfway through the cooking time. The squash is done when fork tender and nicely browned.


  • Experiment with herbs like thyme, rosemary, or sage to change up the flavors of the side dish.