Caramelized deliciousness, Roasted Butternut Squash! Turn fresh butternut squash into a sheet pan side dish that everyone will love!
The other day we told you All About Butternut Squash and today we’re excited to share how we make roast butternut squash cubes, plus our tips for meal planning, especially around the holidays!
Roasted butternut squash is our favorite way to enjoy squash when we can get a ton of it at our local farmers market. Since Squash can be stored for quite some time we always stock up on fresh while we can.
Right now you’ll find beautiful freshly picked squash at your local farmers market as well as onions, it’s best to prep your fruits and vegetables sooner than later. Why? You don’t want it to just go bad in the fridge.
Prep it, don’t forget it. Having it prepped and ready we can easily make soups, stews, and of course our roasted butternut squash recipe! Prepping is a must when it comes to fresh produce. So much produce is a part of food waste and prepping ensures you use it before you lose it. (This is an older post, we now only use stasher bags or airtight containers.)
With this veggie prep alone you will be able to make a huge batch of baked butternut squash, 2 different stuffings, and a homemade soup. You could even cut up enough carrots for your family to snack on during the next few days.
how to peel butternut squash
Peeling butternut squash can be a daunting task. We start off by cutting the bottom of the squash to create a sturdy base and then use a good vegetable peeler to remove the skin. Once you remove the skin you can easily cut the butternut squash as desired.
how to make roasted butternut squash
Preheat your oven to 425 degrees F.
Peel the squash and cut open.
Scoop out the seeds and then chop into cubes.
Place the chopped squash on a baking sheet in a single layer.
Add the onions, oil, and seasonings.
Roast for 20 minutes or until squash is tender.
You can use in salads, in wraps, burritos, or even just enjoy as a side.
can you make roasted butternut squash seeds?
Yes! Just like pumpkin seeds. Don’t throw away the seeds, follow our recipe for roasted spaghetti squash seeds.
- You can use any seasoning combination you like, even add pepper or cinnamon if you want. We do not use pepper in this recipe as it can be spicy for kids.
- This recipe is sweet and delicious, no need to add any brown sugar or sugar substitutes.
- Use a rimmed baking sheet so you can easily mix and scoop the veggies.
We no longer use any aluminum foil, we opt for parchment paper. If you want the squash to be a little more crispy cook it directly on the pan like we did with our roasted Brussels sprouts.
Roasted Butternut Squash
- 2 butternut squash peeled and chopped
- 1 large onion rough chopped
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon parsley
- Preheat oven to 425 degrees.
- Toss the butternut squash and onions with oil and seasonings.
- Place the veggies onto a baking sheet in a single layer.
- Bake for 15 minutes, toss, and then bake for another 15-20 minutes or until desired doneness.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.