Wondering the best way to roast butternut squash? You've got two easy options: roasting it whole in halves or peeling and cubing it for quick, caramelized bites. This post walks you through both methods step-by-step, plus how to season, serve, and store your squash for cozy fall and winter meals.
As soon as I see winter squash at the farmers market or feel that crispy fall air, I cannot WAIT to roast a butternut squash (I also feel this way about roasting delicata squash!). If you haven't had butternut squash before, it's very similar to pumpkin in texture and taste, and can even be used in place of pumpkin in many recipes. And it's so good!
Roasting butternut squash halves takes about 45-50 minutes at 400 degrees in the oven, whereas roasting butternut squash cubes takes only 25 minutes. That said, roasting cubes does require some upfront work of peeling and dicing the squash.
Both are great methods for different purposes-whether you're blending up a creamy butternut squash soup or some mashed butternut squash, or roasting squash cubes for tossing into salads and grain bowls.
Let's walk through two of the primary roasting methods to get you there-with cubes or halves!
Jump to:
How to Pick & Prep a Butternut Squash for Roasting
- How to pick a ripe butternut squash - The squash you choose should have tan skin (no green) and feel heavy, plus the skin should be hard. Butternut squash is at its peak in fall and can last throughout winter if stored properly. Check out my October seasonal produce guide for some butternut squash recipe inspo!
- What size butternut squash to get - For soup, you'll likely want a 2-3 pound squash for most recipes (check the specific recipe you're making). But if you're just roasting butternut squash cubes for side dish, the size is less important. Rather, you'll want to play closer attention to how many cubes are on your sheet pan so they aren't too close together. More on that shortly!
- Prepping the squash - I go through a step-by-step below, but it helps to have a vegetable peeler for peeling off the skin squash (especially for roasting cubes). A sharp knife also makes cutting squash super easy. I love my Zwilling slim chef's knife!
Best Seasonings for Squash
- Maple & sage - Similarly to how pumpkin and sage pair well together in this pumpkin pasta with sage, butternut squash and sage are also delicious when paired. Toss the squash cubes in 1-2 tablespoons pure maple syrup and sprinkle with 1-2 tablespoons finely chopped fresh sage before roasting.
- Cumin & cayenne - For an earthy, warm, and spicy squash, add in 1 teaspoon of cumin and ¼ teaspoon of cayenne when you season the squash.
- Harissa - Mix a ½ tablespoon of harissa paste with 1-2 tablespoons of extra virgin olive oil and either brush onto squash or toss cubes in it.
- Brown sugar - Sprinkle brown sugar on the butternut squash before roasting for some nice caramelization!
See FAQs below for suggested uses! And if you like roasted butternut squash, you should definitely try a pan of roasted sweet potato cubes next.
Roasting Butternut Squash Halves (Step-by-Step)
- Step 1: Preheat your oven to 400 degrees and line a sheet pan with parchment paper (if desired). Cut ends off of squash, then cut in half lengthwise and scoop out seeds.
- Step 2: Lay the squash halves next to each other squash side up on the sheet pan, and drizzle or brush with olive oil. Sprinkle with salt, pepper, and any other seasonings you're using.
- Step 3: Roast for 45-50 minutes at 400 degrees, until squash can be easily pierced through with a fork and is slightly browning on the edges.
- Step 4: If you're making mash or soup immediately, let the squash cool for 5-10 minutes before scooping out the flesh for further use (optional).
Note: The oven time required for roasting butternut squash in halves takes slightly longer than cubes (at 45-50 minutes), but we make up for it by not having to peel or cut up the squash.
Roasting the squash in halves is great for use in butternut squash soup or mash, whereas cubes are better for salads, grain bowls, or a simple side dish. Pair with cranberry relish or these savory-sweet roasted Brussels sprouts with maple syrup for Thanksgiving!
Roasting Butternut Squash Cubes (Step-by-Step)
- Step 1: Preheat your oven to 400 degrees and line a sheet pan with parchment paper (if desired). Peel squash using a vegetable peeler and slice off the ends. Cut squash in half lengthwise and scoop out seeds, then cut squash into cubes.
- Step 2: Transfer butternut squash cubes to a bowl and add olive oil, salt, and pepper. Toss to coat, then transfer to prepared sheet pan, ensuring space between cubes.
- Step 3: Roast squash for 30-35 minutes at 400 degrees, stirring gently halfway through to brown squash on all sides. Remove from the oven and test a cube by piercing with a fork. It should be easy to pierce and sides should all be browned.
- Step 4: Serve roasted cubes in grain bowls, salads, as a side dish, or even as a quick toss-in for a weeknight curry or soup (other than a blended soup).
Tips for Golden, Caramelized Squash
- Space on the sheet pan. This goes for roasting other veggies too, but the key to getting nicely browned edges when roasting your butternut squash is to leave some space between cubes on the sheet pan. With less space, more steam is created and you end up with squash that's more steamed and less roasted. It still tastes delicious, but those caramelized bits really take it to the next level.
- Roasting without parchment paper. I used parchment paper here, but when I'm looking for more browning (or want to reduce waste), I bake directly on the metal sheet pan. Oiling the pan first helps prevent sticking, and the cubes do roast a little more quickly, so it's a good idea to check on them before the 25-minute mark.
FAQs
Roasted butternut squash is amazing in butternut squash soup. You could also scoop out roasted squash and make a butternut mash as a side dish. Reheat squash cubes in your oven or air fryer and add it to grain bowls or salads. I even used it in these butternut squash and salmon tacos!
Sure can! For freezing the cubes, let them cool completely and then pop the whole sheet pan in the freezer for a an hour (helps prevent them sticking together). After that, transfer them to an airtight container or bag and keep in the freezer for up to three months. Thaw in the fridge before use!
More Roasted Veggies
If you liked this recipe, you'll also love some of our other roasted (or air fryer) veggies!
📖 Recipe
Easy Roasted Butternut Squash Recipe (Cubes & Halves Guide)
- Total Time: 55 minutes
- Yield: 4-6 cups squash 1x
Description
Roasted butternut squash is a delicious and nourishing fall staple for soups, butternut mash, side dishes, grain bowls, and salads! Learn how to roast butternut squash halves or cubes.
Ingredients
- 1 whole butternut squash (any size, unless it's for a soup recipe - see notes!)
- 1-2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ - ½ teaspoon pepper
Instructions
- Preheat & prep. Preheat your oven to 400 degrees, and optionally line with parchment paper or a silicone baking mat. If you're roasting the squash in halves, cut the ends of the squash off, then cut the squash in half lengthwise and scoop out the seeds. For cubes, peel the squash first, then repeat the process and cut the de-seeded squash into cubes.
- Season squash. For halves, arrange them squash side up on the sheet pan and brush or drizzle on the olive oil before sprinkling with salt and pepper. For cubes, place in a bowl and toss with olive oil and seasonings to coat, then transfer to a baking sheet in an even layer with space between the pieces.
- Roast. Roast the squash halves at 400 degrees for 45-50 minutes, or until squash is slightly browned on edges and can be pierced through easily with a fork. For squash cubes, roast them for 25 minutes, optionally flipping or gently stirring at 20 minutes to get browning on all sides. Squash cubes are done when they are cooked through and starting to brown.
- Serve! Use your squash as intended, whether as a side dish, salad ingredient, mashed, or blended into a soup.
Notes
- Freezer instructions. Let squash cool completely. For cubes, spread on a rimmed sheet pan or baking dish that fits your freezer, and freeze for 2 hours. Then transfer to an airtight bag (I love Stasher bags for freezing) or container. For halves, either freeze the whole halves in a container or scoop out the flesh and freeze it separately (my preference). Store up to 3 months and thaw overnight in the fridge.
- Storage instructions. Store leftover squash in an airtight container in the fridge for up to 5 days.
- Sustainability Tips: Compost squash peelings and pulp. I love my Lomi composter! You can also rinse and dry the squash seeds, and roast them at 375 degrees in a bit of olive oil and salt until crispy (about 12-15 minutes).
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side dish
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: ~1 heaping cup
- Calories: 109
- Sugar: 3.9 g
- Sodium: 7 mg
- Fat: 3.7 g
- Carbohydrates: 20.5 g
- Fiber: 3.5 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Would you like to save this post?
I'll email this post to you, so you can come back to it later!
Leave a Reply