I finally perfected Oven Roasted Butternut Squash with a single unexpected pantry ingredient and a ten-minute prep trick you’ll want to remember.

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I still get a little thrill when I pull a tray of Oven Roasted Butternut Squash from the oven. It’s not the usual sweet comfort, it’s a bit more stubborn, with edges that bite back and a center that melts in a way that makes you pause.

Once I grabbed a Whole Foods Butternut Squash that tasted almost caramelized straight from the produce aisle and I haven’t stopped experimenting since. With just a drizzle of olive oil and a few small tweaks I can make it sing different notes, sometimes smoky, sometimes honeyed, and it always makes me wonder what I’ll discover next.

Ingredients

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butternut squash: sweet, creamy and dense, high in fiber and vitamin A, tastes like fall
Olive oil: Adds healthy monounsaturated fats helps brown and caramelize, keeps it’s moist
Maple syrup or brown sugar: gives rich caramel sweetness a little sugar, helps glaze edges
Smoked paprika or cinnamon: Paprika adds smoky depth, cinnamon adds warm spice both add complexity
Garlic powder: Mild garlic flavor without burning, gives savory balance and umami notes
Thyme: tiny herb hit, earthy slightly floral, pairs great with sweet squash
Parsley optional: Adds fresh bright color, mild herbiness, small boost of vitamin C

Ingredient Quantities

1 medium butternut squash (about 2 to 3 lb)

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon pure maple syrup or 1 tablespoon brown sugar

1 teaspoon smoked paprika or 1/2 teaspoon ground cinnamon

1/2 teaspoon garlic powder

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1 tablespoon chopped fresh parsley, optional

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.

2. Trim the ends off 1 medium butternut squash (about 2 to 3 lb), peel it, cut it lengthwise, scoop out the seeds, then cut into about 1 inch cubes. If the squash is rock hard, microwave for 60 to 90 seconds to soften it a bit so its easier to cut.

3. Put the squash cubes in a large bowl and add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme.

4. Choose your flavor route: for a savory roast add 1 teaspoon smoked paprika, for a sweeter fall vibe add 1/2 teaspoon ground cinnamon.

5. If you use brown sugar, sprinkle 1 tablespoon brown sugar into the bowl now and toss everything to coat. If you prefer maple syrup, hold the 1 tablespoon maple syrup for step 6 so it doesnt burn.

6. Spread the squash in a single layer on the prepared baking sheet, dont overcrowd the pan so the pieces can caramelize. Roast for about 25 to 30 minutes total, flipping or stirring once halfway through so they brown evenly.

7. If you chose maple syrup, drizzle the 1 tablespoon over the squash in the last 5 to 7 minutes of roasting then return to the oven and watch closely so it doesnt burn.

8. The squash is done when a fork slides in easily and the edges are nicely browned and a little caramelized. If not tender, roast a few more minutes.

9. Remove from the oven, taste and adjust salt and pepper if needed, then sprinkle 1 tablespoon chopped fresh parsley if using and toss gently. Serve warm.

Equipment Needed

1. Baking sheet lined with parchment paper or foil
2. Sharp chefs knife for peeling and cutting the squash
3. Vegetable peeler
4. Large sturdy cutting board
5. Large mixing bowl for tossing with oil and spices
6. Measuring spoons and a measuring cup
7. Silicone spatula or tongs for flipping and stirring
8. Oven mitts and a kitchen timer

FAQ

Q: How do I peel and cut a butternut squash safely? A: Cut off both ends, stand it up and slice down the middle, scoop out the seeds with a spoon. Peel with a vegetable peeler or cut halves and scoop the flesh out. If it's super hard, microwave for 30 to 60 seconds to soften it a bit so it's easier to cut.

Q: What oven temp and roast time should I use? A: Roast at 425F for best caramelization. For 1 inch cubes plan 25 to 30 minutes, flipping once. Larger chunks or halves take 40 to 60 minutes. If you use convection cut the time by about 10 to 15 percent.

Q: How do I get browned, crispy edges and not soggy pieces? A: Don't crowd the pan, use a single layer, toss with just enough oil to coat and spread pieces cut side down. Use a hot sheet pan or preheat the pan in the oven for extra sear, and flip only once halfway through.

Q: Can I make it ahead and how should I store or reheat it? A: Yep. Store in an airtight container in the fridge 3 to 4 days. To freeze, flash-freeze on a tray then transfer to a bag for up to 3 months. Reheat in a 400F oven for 10 to 15 minutes to crisp, or microwave for a quick but softer result.

Q: What about the maple syrup, brown sugar or spices, can I swap them? A: Totally. Maple or brown sugar both help caramelize, use less if you want savory. Smoked paprika gives a smoky note, cinnamon makes it sweeter and warm. Swap thyme for rosemary or sage, or finish with a little balsamic or parmesan for a different twist.

Q: Is the skin edible so I can skip peeling? A: For smaller young squashes the skin softens and is fine to eat after roasting, but mature ones can be tougher. You can roast halves with skin on and just scoop the flesh out when it's done if you dont want to peel beforehand.

Oven Roasted Butternut Squash Recipe Substitutions and Variations

Olive oil: swap with melted butter for a richer roast, or use avocado oil for a higher smoke point, or grapeseed oil for a neutral taste. Dont worry if you use butter, it browns the squash nicely.
Kosher salt: use coarse sea salt for similar texture, or table salt at about three quarters the amount since it is saltier, or try smoked salt for extra depth.
Maple syrup or brown sugar: honey or agave work great for sweetness and glazing, molasses gives deeper flavor so use a bit less, or coconut sugar if you want a less sticky dry option.
Smoked paprika or cinnamon: for a smoky vibe try chipotle powder or regular paprika with a tiny pinch of cayenne, for the sweeter route swap cinnamon with nutmeg or pumpkin pie spice.

Pro Tips

– Cut the cubes as even as you can so they all finish at the same time. If the squash is rock hard, zap it 60 to 90 seconds in the microwave first so it’s easier to handle. Don’t make half the pieces tiny and half huge or you’ll end up with some mush and some crunchy bits.

– Dry the cubes well after peeling and seeding, moisture kills caramelization. Put them in a single layer with space between pieces, and if your pan looks crowded use a second sheet — overcrowding = steaming not roasting. If you want extra browning, finish for 1 to 2 minutes under the broiler but watch it the whole time, it goes from perfect to burned fast.

– If you pick maple syrup, add it only at the end so it doesn’t burn, if you pick brown sugar toss it in early so it can melt and caramelize. Use smoked paprika for savory depth, cinnamon for sweet warmth, and taste at the end then adjust salt, pepper or a squeeze of lemon to brighten it up.

– Use a really sharp knife and a damp towel under the board so it won’t slip, makes cutting safer and faster. Save the seeds to roast later, and if you want less cleanup line the sheet with foil but spray or oil it lightly so pieces don’t stick.

Oven Roasted Butternut Squash Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I finally perfected Oven Roasted Butternut Squash with a single unexpected pantry ingredient and a ten-minute prep trick you'll want to remember.

Servings

servings

Calories

116

kcal

Equipment: 1. Baking sheet lined with parchment paper or foil
2. Sharp chefs knife for peeling and cutting the squash
3. Vegetable peeler
4. Large sturdy cutting board
5. Large mixing bowl for tossing with oil and spices
6. Measuring spoons and a measuring cup
7. Silicone spatula or tongs for flipping and stirring
8. Oven mitts and a kitchen timer

Ingredients

1 medium butternut squash (about 2 to 3 lb)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon pure maple syrup or 1 tablespoon brown sugar
1 teaspoon smoked paprika or 1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon chopped fresh parsley, optional

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.
Trim the ends off 1 medium butternut squash (about 2 to 3 lb), peel it, cut it lengthwise, scoop out the seeds, then cut into about 1 inch cubes. If the squash is rock hard, microwave for 60 to 90 seconds to soften it a bit so its easier to cut.
Put the squash cubes in a large bowl and add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme.
Choose your flavor route: for a savory roast add 1 teaspoon smoked paprika, for a sweeter fall vibe add 1/2 teaspoon ground cinnamon.
If you use brown sugar, sprinkle 1 tablespoon brown sugar into the bowl now and toss everything to coat. If you prefer maple syrup, hold the 1 tablespoon maple syrup for step 6 so it doesnt burn.
Spread the squash in a single layer on the prepared baking sheet, dont overcrowd the pan so the pieces can caramelize. Roast for about 25 to 30 minutes total, flipping or stirring once halfway through so they brown evenly.
If you chose maple syrup, drizzle the 1 tablespoon over the squash in the last 5 to 7 minutes of roasting then return to the oven and watch closely so it doesnt burn.
The squash is done when a fork slides in easily and the edges are nicely browned and a little caramelized. If not tender, roast a few more minutes.
Remove from the oven, taste and adjust salt and pepper if needed, then sprinkle 1 tablespoon chopped fresh parsley if using and toss gently. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.